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This is an easy recipe for the kids to help out with. I know my toddler loved breaking up the lasagna noodles! I used frozen grilled fajita chicken then chopped them in bite size pieces. I did have to add a little extra seasoning, but overall it’s a good easy dish.

Garlic Parmesan Chicken Lasagna Bake

(Adapted from pinch of yum)


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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

½ cup Parmesan cheese

½ cup Swiss cheese

1 cup water

¼ cup seasoned breadcrumbs

fresh herbs for topping


For the sauce:

6 tablespoons butter

1½ tablespoons minced garlic

6 tablespoons flour

½ teaspoon poultry seasoning

¾ 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.


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Add the flour, poultry seasoning, and salt. Whisk and cook for 1-2 minutes.


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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.


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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, ¼ cup Parmesan, cup water, and 1½ cups sauce.


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Repeat this layer once more.


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Top with a layer of broken noodles, cup water, 1½ cups sauce, and ½ cup Swiss cheese.


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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.

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