Garlic Parmesan Chicken Lasagna Bake? Layers of lasagna noodles, chicken, peas, creamy garlic Parmesan sauce – no cans, all real, totally yummy.
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.
This Garlic Parmesan Chicken Lasagna Bake is made by quickly layering lasagna, chicken, peas, a creamy homemade sauce, and cheese.
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
- 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.
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.