Garlic Parmesan Chicken Lasagna Bake

I love dishes that use rotisserie chicken meat. Not only is it a time-saver, but the meat is really flavorful. This cheesy casserole is a cross between a lasagna and a chicken pot pie… basically combining the two ultimate comfort food dishes. It was great! 🙂

This recipe was adapted from A Pinch of Yum, via The Richmond Avenue. I used Herbes de Provence instead of poultry seasoning, increased the amount of garlic and chicken, and used panko instead of seasoned breadcrumbs.

It would be wonderful with a green salad on the side. We ate it with roasted asparagus!

Yield: Serves 8

For the Lasagna:

  • 15 no-boil lasagna noodles, or more, if necessary
  • 3 to 4 cups shredded rotisserie chicken meat
  • 12 ounces frozen organic peas
  • ½ cup finely grated Parmesan cheese
  • ½ cup coarsely grated Swiss or Gruyere cheese
  • 1 cup water
  • ¼ cup panko breadcrumbs
  • fresh thyme or parsley, for the topping, optional

For the Sauce:

  • 6 T butter
  • 8 large cloves of garlic, minced
  • 6 T all-purpose flour
  • ½ tsp Herbes de Provence
  • ¾ tsp coarse salt
  • 5 cups milk (I used a combination of 1% & 2%)
  1. Preheat the oven to 400 degrees, preferably on convection.
  2. Melt the butter in a large saucepan over medium heat.
  3. Add the garlic and saute until fragrant, about 30 seconds. (Stir continuously to avoid burning because burnt garlic will taste bitter.)
  4. Add the flour, Herbes de Provence, and salt. Whisk and cook for 1-2 minutes.
  5. 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.
  6. Grease a 9×13 pan with cooking spray. (I used a ceramic pan.)
  7. Cover the bottom of the pan with (about 5) broken lasagna noodles, half of the chicken, half of the peas, ¼ cup Parmesan, ⅓ cup water, and 1 1/2 cups sauce.
  8. Repeat this layer once more.
  9. Lastly, top with a third layer of broken noodles, ⅓ cup water, 1½ cups sauce, and ½ cup Swiss cheese.
  10. Spray the underside of the foil with cooking spray. Cover the casserole with the foil and bake for 40 minutes.
  11. Remove foil, sprinkle evenly with breadcrumbs, and bake for an additional 10 to 15 minutes, or until the top is golden brown and bubbly.
  12. Sprinkle with fresh thyme or parsley, if using. Let stand 10 minutes or more before cutting and serving.

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

17 responses to “Garlic Parmesan Chicken Lasagna Bake

  1. Looks absolutely beautiful and perfect for the this chilly day!

  2. Great recipe Josette. I love both lasagne and chicken pot pie so I imagine this is delicious!

  3. Ooohhh, scrumptious! It’s like Olive Garden at home! (That’s my fave restaurant to do home-style) 🙂

  4. This looks so delicious–what a great meal!

  5. Yum, yum, and YUM! Another one on my ever-growing “to-make” list!

  6. Every busy mom needs this recipe in her arsenal! Bet it smelled divine baking too.

  7. I love a recipe like this; simple, delicious and very satisfying 🙂

  8. I have been looking for a dish to make some friends who are in need of some meal support and this dish looks like one the whole family would love, and it would be fun to make. Do you think this would hold up in the freezer?

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