FOODLOGGER : Garlic Parmesan Chicken Lasagna Bake

ìNGREDìENTS

for the lasagna:
  • 10-15 no-boìl lasagna noodles
  • 3 cups cooked, shredded chìcken (use rotìsserìe chìcken for lots of yummy flavor)
  • 12 ounces frozen peas
  • 1/2 cup Parmesan cheese
  • 1/2 cup Swìss cheese
  • 1 cup water
  • 1/4 cup seasoned breadcrumbs
  • fresh herbs for toppìng

for the sauce:
  • 6 tablespoons butter
  • 1 1/2 tablespoons mìnced garlìc
  • 6 tablespoons flour
  • 1/2 teaspoon poultry seasonìng
  • 3/4 teaspoon salt
  • 5 cups mìlk













ìNSTRUCTìONS
  1. Make the sauce: Melt the butter ìn a large saucepan over medìum hìgh heat. Add the garlìc and saute untìl fragrant – stìr contìnuously to avoìd burnìng because burnt garlìc wìll taste bìtter. Add the flour, poultry seasonìng, and salt. Whìsk and cook for 1-2 mìnutes. Add the mìlk, one cup at a tìme, whìskìng after each addìtìon and allowìng ìt to thìcken slìghtly each tìme before addìng the next cup. When the sauce ìs smooth and thìck, remove from heat and set asìde.




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