Garlic Parmesan Chicken Lasagna Bake Ingredients: For the Lasagna: 10–15 no-boil lasagna noodles 3 cups cooked, shredded chicken (opt for rotisserie chicken for extra 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 For the Sauce: 6 tablespoons butter 1 1/2 tablespoons minced garlic 6 tablespoons flour 1/2 teaspoon poultry seasoning 3/4 teaspoon salt 5 cups milk Instructions: Make the Sauce: Melt the butter in a large saucepan over medium-high heat. Add minced garlic and sauté until fragrant, stirring continuously to avoid burning. Add flour, poultry seasoning, and salt. Whisk and cook for 1-2 minutes. Gradually add the milk, one cup at a time, whisking after each addition. Allow the sauce to thicken slightly before adding the next cup. Once smooth and thick, remove from heat and set aside. Layer the Lasagna: Grease a 9×13 pan and preheat the oven to 400 degrees. Cover the bottom of the pan with about 5 broken lasagna noodles. Layer half of the shredded 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. Make it Pretty: 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 for 10 minutes or more before cutting and serving. Note: The water is added to help the no-boil noodles cook, so don’t skip it unless you’re using a different type of noodles. The noodles should absorb the water during baking. Enjoy this comforting and delicious Chicken and Pea Lasagna with your loved ones! 🍽️ Page 1 Page 2 LIRE LA SUITE..