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Pinch of Yum’s Garlic Parmesan Chicken Lasagna Bake

I discovered Pinch of Yum’s Garlic Parmesan Chicken Lasagna recipe about two weeks ago, and since then I have made it three times. No joke – it’s that good!

What attracted me first to this recipe (and many of the other recipes I have tried from Lindsay and Bjork) was it’s simplicity – I had most of the ingredients in my fridge and was short on time. I swung by the store for rotisserie chicken and within an hour I had a delicious, comforting chicken lasagna bake that was both satisfying and flavorful. I was surprised to learn that it was more creamy than cheesy and that each serving was low in calories (which just means I can help myself to another serving, right?!). The instructions are easy to follow, the ingredients simple, and this is one recipe I know I will be making for years to come.

Serve this with a side green salad and enjoy!

Garlic Parmesan Chicken Lasagna Bake
Serves 9
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Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
For the lasagna
  1. 10-15 no-boil lasagna noodles
  2. 3 cups cooked, shredded chicken (use rotisserie chicken for lots of yummy flavor)
  3. 12 ounces frozen peas
  4. ½ cup Parmesan cheese
  5. ½ cup Swiss cheese
  6. 1 cup water
  7. ¼ cup seasoned breadcrumbs
  8. fresh herbs for topping
For the sauce
  1. 6 tablespoons butter
  2. 1½ tablespoons minced garlic
  3. 6 tablespoons flour
  4. ½ teaspoon poultry seasoning
  5. ¾ teaspoon salt
  6. 5 cups milk
Instructions
  1. 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. Add the flour, poultry seasoning, 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.
  2. Grease a 9x13 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, ⅓ cup water, and 1½ cups sauce. Repeat this layer once more. Top with a layer of broken noodles, ⅓ cup water, 1½ cups sauce, and ½ cup Swiss cheese. Cover with foil and bake for 40 minutes.
  3. 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
Notes
  1. Spray one side of the aluminum foil with non-stick spray before placing it over the casserole, so that the cheese will not stick to the foil when removing it.
Adapted from http://pinchofyum.com/garlic-parmesan-chicken-lasagna-bake
Adapted from http://pinchofyum.com/garlic-parmesan-chicken-lasagna-bake
The Richmond avenue https://therichmondavenue.com/
J

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  6. lynne hoareau says

    I have been wanting a chicken lasagna recipe for ages! This looks absolutely DIVINE !!! and guess what this will be tonight’s dinner….I have a chicken already cooked and all the other ingredients, so it is just perfect :-). Have a lovely day.

    Reply

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