Garlic Parmesan Chicken Lasagna Bake
Enjoy this easy chicken lasagna bake featuring creamy Parmesan sauce, tender chicken, and sweet peas, all layered with no-boil noodles.
Ingredients
- 10-15 no-boil lasagna noodles
- 3 cups cooked, shredded chicken
- 12 ounces frozen peas
- 1/2 cup Parmesan cheese
- 1/2 cup Swiss cheese
- 1 cup water
- 1/4 cup seasoned breadcrumbs
- fresh herbs for topping
- 6 tablespoons butter
- 1 1/2 tablespoons minced garlic
Instructions
- Make the sauce: Melt butter in a large saucepan over medium-high heat. Add garlic and saute until fragrant, stirring for 1 minute to avoid burning. Add flour, poultry seasoning, and salt. Whisk and cook for 1-2 minutes. Gradually add milk, whisking until smooth and thick, about 5-7 minutes. Remove from heat.
- Layer the lasagna: Preheat oven to 400F (200C). Grease a 9x13 inch baking dish. Cover the bottom with about 5 broken lasagna noodles, half the shredded chicken, half the frozen peas, 1/4 cup Parmesan cheese, 1/3 cup water, and 1 1/2 cups sauce. Repeat this layer once more.
- Top the lasagna: Add a final layer of broken noodles, 1/3 cup water, 1 1/2 cups sauce, and 1/2 cup Swiss cheese.
- First bake: Cover the dish with foil and bake for 40 minutes.
- Second bake: Remove the foil, sprinkle evenly with seasoned breadcrumbs, and bake for an additional 5-10 minutes until the top is golden brown and bubbly.
- Garnish and rest: Sprinkle with fresh herbs like parsley and thyme. Let stand for 10 minutes or more before cutting and serving.
Notes
- Use rotisserie chicken for convenience and added flavor.
- Ensure your sauce is thick enough before layering; it should coat the back of a spoon.
- If you don't have seasoned breadcrumbs, mix plain breadcrumbs with a pinch of garlic powder and Italian seasoning.
- Let the lasagna rest for at least 10 minutes after baking to allow it to set, making it easier to cut and serve. Allergens: Milk, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure your sauce is thick enough before layering; it should coat the back of a spoon.
- If you don't have seasoned breadcrumbs, mix plain breadcrumbs with a pinch of garlic powder and Italian seasoning.
- Let the lasagna rest for at least 10 minutes after baking to allow it to set, making it easier to cut and serve. Allergens: Milk, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.