Ingredients

The following ingredients have 10 Servings
  • 10-15 no-boil lasagna noodles
  • 3 cups cooked, shredded chicken (use rotisserie chicken for lots of yummy flavor)
  • 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
  • 6 tablespoons flour
  • 1/2 teaspoon poultry seasoning
  • 3/4 teaspoon salt
  • 5 cups milk

Instruction

  • Melt the butter in a large saucepan over medium high heat. Add the garlic and saute until fragrant – stir continuously to avoid burning because burnt garlic will taste bitter. Add the flour, poultry seasoning, and salt. Whisk and cook for 1-2 minutes. Add the milk, one cup at a time, whisking after each addition and allowing it to thicken slightly each time before adding the next cup. When the sauce is smooth and thick, remove from heat and set aside.
  • Grease a 9×13 pan and preheat the oven to 400 degrees. Cover the bottom of the pan with (about 5) broken lasagna noodles, half of the chicken, half of the peas, 1/4 cup Parmesan, 1/3 cup water, and 1 1/2 cups sauce. Repeat this layer once more. Top with a layer of broken noodles, 1/3 cup water, 1 1/2 cups sauce, and 1/2 cup Swiss cheese. Cover with foil and bake for 40 minutes.
  • Remove the foil, sprinkle evenly with breadcrumbs, and bake for an additional 5-10 minutes until the top is golden brown and bubbly. Sprinkle with fresh herbs like parsley and thyme. Let stand 10 minutes or more before cutting and serving.