Garlic Parmesan Chicken Lasagna Bake? Layers of lasagna noodles, chicken, peas, creamy garlic Parmesan sauce – no cans, all real, totally yummy.
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I’m not someone who usually cooks, but I made this for a group of friends, and long story short, it was awesome! So simple and everyone loved it. Thanks for sharing! 🙂
Amelia
This.
I’ve made it twice in the last two days, once for bringing life to the original recipe concept and taking some photos, and once for “recipe testing”. Aka licking the sauce. Again. More. Spoonfuls. In my mouth. Garlic Parmesan creaminess. I like this recipe a lot, you guys.
The funny thing about this recipe is that it’s called Garlic Parmesan Chicken Lasagna BAKE, but it’s not called an official Lasagna for a reason. It has this sort of all-up-in-there casserole kind of a feel to it, with the small pieces of wavy lasagna noodles, chicken, peas, Parm, creamy butter garlic sauce, breadcrumbs, fresh thyme, etc etc etc yum yum yum.
When I made it the second time (the recipe testing aka licking of the sauce time) I used a normal 9×13 pan – not the mini round cuteness that you see above that is perfect for just Bjork and me – and I realized that with a big square pan, it really wouldn’t be that hard to layer the flat lasagna noodles with all the good stuff. Okay then, normal peeps, you go on right ahead and do that.
But alas, broken, saucy, messy, topped with browned and melted cheese and toasty breadcrumbs is just more aligned with my philosophical food style. Slicing a perfectly layered piece? Nope. We’re talking scoop that saucy goodness into a bowl and love it up.
PS. Peas? Why and how are they so good. Even the frozen ones. I mean, HONESTLY.
Speaking of peas, farmer’s market, anyone? I once got the most delicious bag of peas at the farmer’s market – these two little sisters had been sitting in the sun, shelling all the peas, and they sold me a huge plastic baggie of them for just a few dollars. They were sweet and fresh and delicious and I made a cheesy pasta with them. What else?
I’ve been thinking a lot about getting back to the farmer’s market now that temps have started to rise and life is starting to emerge from the Minnesota winter lockdown. But the bummer thing about Minnesota farmer’s markets is that even in April and May, they are not really offering lots of produce yet. Just a lot of rhubarb and stuff. Sometimes I wonder what it’s like to live in a normal place with normal, nice weather. What is that like, anyways?
My brother-in-law was asking us about CSA’s last night. Anyone who has done a CSA: what is your advice to a prospective CSA-er? Let me rephrase that: what is your advice to a prospective CSA-er who doesn’t have a huge appreciation for random vegetables? I am really excited about the idea, but equally clueless. I have this vision of myself getting boxes of random, unheard of produce all through the year and just trying to pawn it off on people out of new-vegetable laziness.
Help a girl out –> good idea or no?
When you make this, all you have to do is open your windows and let the garlic Parmesan smells drift and I will come to you. My nose can find these things. Okay? See you soon.
Three More Lasagna Recipes
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Garlic Parmesan Chicken Lasagna Bake
- Total Time: 1 hour 15 minutes
- Yield: 9–12 1x
Description
This Garlic Parmesan Chicken Lasagna Bake is made by quickly layering lasagna, chicken, peas, a creamy homemade sauce, and cheese.
Ingredients
For the lasagna:
- 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
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 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.
- 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, 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.
- Making 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 10 minutes or more before cutting and serving.
Notes
Nutrition is for 12 servings using 1 lb. shredded chicken breasts. Rotisserie chicken is a great option because of the flavor, but if you wanted to avoid the extra fat I would just cook your own chicken and sprinkle it generously with some seasoning.
The water gets added to help the no-boil noodles get cooked, so unless you’re using a different kind of noodles, don’t skip this. The noodles should soak up all that water during baking.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Dinner
- Cuisine: Italian
Keywords: garlic parmesan chicken lasagna bake, chicken lasagna bake, lasagna bake
no cans, all real, totally yummy. 300 calories. | pinchofyum.com” width=”600″ height=”1800″>
My sauce basically disappeared. Did I cook the lasagna too long? Or did I use too much water thinning the sauce and the noodles soaked it up? The sauce was soooo good before I poured it in the lasagna so I will def be trying this again. Any advice is appreciated !
This was delicious, the whole family enjoyed it! I followed the recipe exactly, except I added about half a package of cooked bacon, chopped and divided between the layers. Because, who doesn’t love bacon?!
My family of 8 thought it could be good with tweaks. First of all, the sauce is pretty bland, it needs more seasonings, salt, and pepper. The noodles we used were just regular uncooked lasagna noodles, they did not get cooked all the way. Our fault for not using the no-boil noodles.
Also, we all thought that it would be easier and just plain better if it were made into a casserole. Cook the noodles, mix it all together, top with cheese, and bake.
Making this for Christmas. Can I make it ahead and freeze it?
Can this be made ahead of time and then frozen? Defrosted completely and then baked?
We haven’t tried, Rachelle! If you give it a try, let us know how it goes!
I made this dish tonight and it was really good! I opted to structure it like a lasagna (vs. the deconstructed suggestion) and it held up beautifully. Lindsay, do you think the leftovers would freeze well? Thanks!
Hey! Love this recipe! Do you ever make ahead of time? Is it OK to put it together in the morning, refrigerate, then bake it for dinner? Thanks!
Yes that should work just fine!
Can this be frozen like as a meal prep thing? Layer it all in and then freeze? I know you can with normal lasagna, but I just want to be sure.
Hi Nichole! We haven’t tried freezing this recipe, so we can’t say for sure. We’d probably do as you suggested, just assemble it and freeze it. Enjoy!
Excellent! I used homemade egg tagliatelle, cut the recipe in a sixth and it still worked and came out awesomely. Another good one — thanks!
Can this be made ahead of time prior to baking?
Hi there!! This recipe looks so delicious but I am not a fan of Swiss cheese. Is there a different cheese you recommend to replace the Swiss with? Thank you!!
Hi Coley! Yes, mozzarella or provolone will work great!
Could I use normal lasagna noodles (not the no-boil ones)? Should I cook them first and leave out the water in the recipe?
We haven’t tried these with regular lasagna noodles, but we’d love to hear if you give it a try!
???
What is a CSA-er?
…: ” My brother-in-law was asking us about CSA’s last night. Anyone who has done a CSA: what is your advice to a prospective CSA-er”. …:
Community supported agriculture. 😉
Can I use regular lasagna noodles? How do I got about it. do I precook them and for how long?
Can you turn this into a freezer meal by assembling it as written, but just popping into freezer? Would you suggest any changes to it before freezing? Thanks!
Hi, Kristen! We haven’t tried making this into a freezer meal yet, but it’s worth a shot. We’d probably just assemble it and freeze it. Enjoy!
Delicious!!! We just had for dinner my only issue is I should have made more sauce. The noodles sucked it all up. Next time I will make a batch and a half of sauce.
This is sooo delicious!! I made it last night with a few tweaks. I added white wine and more herbs to the sauce, used cut up beaded chicken cutlets, added mozzarella, and used broccoli instead of peas. Thank you!!!
Is the Swiss cheese in this receipe supposed to be shredded?
Any suggestions about freezing this dish?
Is this a ‘freezable’ recipe? Wondering if I can make a double batch and freeze one for later!
Correct me if I’m wrong, but I can’t find the step where you actually put in the parm cheese. I assume with the Swiss. Could it be with the bread crumbs?
Hi Eric! You can find the parmesan in step 2 – when the lasagna is layered.
Yummmmm I made just a few changes. I don’t like swiss cheese so I subbed gouda. I mixed the gouda into the sauce. I also am not a huge fan of peas so don’t tend to keep them on hand, so I used spinach instead. (I do want to try it next time with peas & carrots though. I also added some fresh basil to the sauce.
I’m getting ready to try the recipe for garlic parmesan chicken lasagna bake, it looks so tasty!!
I’m vegan , so I left out the chicken and used “slap ya mama” seasoning instead of poultry seasoning. This is excellent!! I think its the swiss that kicks it over the top!
Hi Lindsay,
The recipe looks yum! Can you tell me the quantity of pasta, as I don’t have lasagna noodles? You think this recipe would be good with a pound of pasta shapes? TIA!