Ingredients:

For the Lasagna:

• 10–15 no-boil lasagna noodles
• 3 cups cooked, shredded chicken (opt for rotisserie chicken for extra flavor)
• 12 ounces frozen peas
• 1/2 cup Parmesan cheese
• 1/2 cup Swiss cheese
• 1 cup water
• 1/4 cup seasoned breadcrumbs
• Fresh herbs for topping

For the Sauce:

• 6 tablespoons butter
• 1 1/2 tablespoons minced garlic
• 6 tablespoons flour
• 1/2 teaspoon poultry seasoning
• 3/4 teaspoon salt
• 5 cups milk

Instructions:

1. Make the Sauce:
   • Melt the butter in a large saucepan over medium-high heat. Add minced garlic and sauté until fragrant, stirring continuously to avoid burning.
   • Add flour, poultry seasoning, and salt. Whisk and cook for 1-2 minutes.
   • Gradually add the milk, one cup at a time, whisking after each addition. Allow the sauce to thicken slightly before adding the next cup. Once smooth and thick, remove from heat and set aside.
2. Layer the Lasagna:
   • Grease a 9×13 pan and preheat the oven to 400 degrees.
   • Cover the bottom of the pan with about 5 broken lasagna noodles.
   • Layer half of the shredded chicken, half of the peas, 1/4 cup Parmesan, 1/3 cup water, and 1 1/2 cups sauce.
   • Repeat this layer once more.
   • Top with a layer of broken noodles, 1/3 cup water, 1 1/2 cups sauce, and 1/2 cup Swiss cheese.
   • Cover with foil and bake for 40 minutes.
3. Make it Pretty:
   • 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 for 10 minutes or more before cutting and serving.

Note: The water is added to help the no-boil noodles cook, so don’t skip it unless you’re using a different type of noodles. The noodles should absorb the water during baking. Enjoy this comforting and delicious Chicken and Pea Lasagna with your loved ones! 🍽️