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%)
- Preheat the oven to 400 degrees, preferably on convection.
- Melt the butter in a large saucepan over medium heat.
- Add the garlic and saute until fragrant, about 30 seconds. (Stir continuously to avoid burning because burnt garlic will taste bitter.)
- Add the flour, Herbes de Provence, 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.
- Grease a 9×13 pan with cooking spray. (I used a ceramic pan.)
- 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.
- Repeat this layer once more.
- Lastly, top with a third layer of broken noodles, ⅓ cup water, 1½ cups sauce, and ½ cup Swiss cheese.
- Spray the underside of the foil with cooking spray. Cover the casserole with the foil and bake for 40 minutes.
- Remove foil, sprinkle evenly with breadcrumbs, and bake for an additional 10 to 15 minutes, or until the top is golden brown and bubbly.
- Sprinkle with fresh thyme or parsley, if using. Let stand 10 minutes or more before cutting and serving.
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