This was delicious! Even my 5-year-old – who says EVERYTHING is “disgusting” (trust me, this is a fight every night at dinner – it drives me crazy), ate this dish. In fact, the next day, he asked for some of the leftovers – what?!?! That is crazy and NEVER happens. Everyone else in the family enjoyed it too.
Next time, I think I am going to take the same ingredients, but just use some penne or corkscrew pasta and make it into a pasta bake, instead of lasagna. Lasagna noodles are more expensive and for me, it is easier to just toss all the pasta, sauce, and chicken together, rather than bothering to layer it. I’m lazy that way…. Next time, I’ll take pictures with the pasta and update the recipe when I make it.
Ingredients:
- 8-10 lasagna noodles
- 1 lb cooked cubed or shredded chicken (or leftover rotisserie chicken)
- 12 oz frozen peas or other veggies
- ½ cup Parmesan cheese
- ½ cup Swiss cheese
- ¼ cup seasoned breadcrumbs
- 4 tablespoons butter
- 1½ tablespoons minced garlic
- 4 tablespoons flour
- ½ teaspoon poultry seasoning
- ¾ teaspoon salt
- 4 cups milk
Directions:
For the sauce: Melt the butter in a large saucepan over medium high heat. Add the garlic and saute until fragrant – stir continuously to avoid burning. 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.
Boil your lasagna noodle to al-dente. Preheat your oven to 400 degrees. If you haven’t cooked your chicken, now is the time to do that. Cover the bottom of a 13×9 pan with lasagna noddles (took about 4.5 for me). Place half the chicken, half the veggies, 1/2 the cheeses, and half of the sauce. Repeat with another layer of noodles and the rest of the ingredients. Cover with foil and bake 30-40 minutes. During the last 10 minutes, remove the foil, sprinkle the breadcrumbs and bake until top is golden brown and bubbly. Let the lasagna stand for 10 minutes before cutting up and serving.
Ingredients
- For the lasagna:
- 8-10 lasagna noodles
- 1 lb cooked cubed or shredded chicken (or leftover rotisserie chicken)
- 12 oz frozen peas or other veggies
- ½ cup Parmesan cheese
- ½ cup Swiss cheese
- ¼ cup seasoned breadcrumbs
- For the sauce:
- 4 tablespoons butter
- 1½ tablespoons minced garlic
- 4 tablespoons flour
- ½ teaspoon poultry seasoning
- ¾ teaspoon salt
- 4 cups milk
Instructions
- For the sauce: Melt the butter in a large saucepan over medium high heat. Add the garlic and saute until fragrant - stir continuously to avoid burning. 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.
- Boil your lasagna noodle to al-dente.
- Preheat your oven to 400 degrees.
- If you haven't cooked your chicken, now is the time to do that.
- Cover the bottom of a 13x9 pan with lasagna noddles (took about 4.5 for me).
- Place half the chicken, half the veggies, 1/2 the cheeses, and half of the sauce.
- Repeat with another layer of noodles and the rest of the ingredients.
- Cover with foil and bake 30-40 minutes.
- During the last 10 minutes, remove the foil, sprinkle the breadcrumbs and bake until top is golden brown and bubbly.
- Let the lasagna stand for 10 minutes before cutting up and serving.
