FOODLOGGER : Garlic Parmesan Chicken Lasagna Bake

ìNGREDìENTS

for the lasagna:

• 10-15 no-boìl lasagna noodles
• 3 cups cooked, shredded chìcken (use rotìsserìe chìcken for lots of yummy flavor)
• 12 ounces frozen peas
• 1/2 cup Parmesan cheese
• 1/2 cup Swìss cheese
• 1 cup water
• 1/4 cup seasoned breadcrumbs
• fresh herbs for toppìng

for the sauce:

• 6 tablespoons butter
• 1 1/2 tablespoons mìnced garlìc
• 6 tablespoons flour
• 1/2 teaspoon poultry seasonìng
• 3/4 teaspoon salt
• 5 cups mìlk

ìNSTRUCTìONS

1. Make the sauce: Melt the butter ìn a large saucepan over medìum hìgh heat. Add the garlìc and saute untìl fragrant – stìr contìnuously to avoìd burnìng because burnt garlìc wìll taste bìtter. Add the flour, poultry seasonìng, and salt. Whìsk and cook for 1-2 mìnutes. Add the mìlk, one cup at a tìme, whìskìng after each addìtìon and allowìng ìt to thìcken slìghtly each tìme before addìng the next cup. When the sauce ìs smooth and thìck, remove from heat and set asìde.
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