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
  • ÂĽ 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
  • 3/4 tsp coarse salt, or more to taste
  • 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. Taste and adjust seasoning, as desired.
  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, ÂĽ cup Parmesan, â…“ 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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