Ingredients
The following ingredients have 4 Servings
- 1.5 pounds boneless skinless chicken thighs
- 2 teaspoons chicken seasoning blend (*see note)
- 1/2 cup chicken broth or water
- 1/2 cup butter
- 1/2 cup flour
- 4 cups milk
- salt to taste
- 1 tablespoon olive oil
- 2 20 oz bags frozen cubed butternut squash (thawed)
- 9 oz oven ready lasagna noodles (15-16 sheets)
- 3-4 cups shredded cheese (I used mozzarella and provolone)
- 3/4 cup grated parmesan cheese
Instruction
- Add chicken to slow cooker along with seasoning blend and broth
- Cover and cook on high for 4 hours or low for 8 until fully cooked
- Remove and shred
- Heat a saucepan over medium high heat and melt butter
- Whisk in flour until smooth and continue to whisk for about 1-2 minutes to let cook
- Slowly stir in milk while continuing to whisk vigorously to ensure flour combines with milk smoothly
- Bring to a simmer and let cook for about 3-5 minutes until thickened
- Remove from heat and add salt to taste
- Preheat oven to 350 degrees
- Assemble by spreading olive oil in bottom of 9x13 casserole dish then spread one ladle of sauce on bottom
- Layer with about 5 noodles then 1/2 of chicken (1 1/2 - 2 cups) and 1 bag of squash
- Add about 1 cup of béchamel sauce
- Top with 1 - 1 1/2 cups shredded cheese and 1/4 cup parmesan cheese
- Repeat layer
- Final layer will be noodles, sauce, shredded cheese and parmesan cheese
- Cover with foil and bake for about 30 minutes
- Remove foil and return to oven for additional 15 minutes or until cheese is browned and bubbly
