This Garlic Chicken Lasagna is easy to make, tastes great, and is the perfect comfort food.
As I sat down to write this, the first thing that came to mind was how quickly September is passing by. I think that the older I get the quicker time passes…but for some reason September through December is usually a blur. Like those photos of a ferris wheel, or the cars on the streets; the lights run together to create a constant stream of light. That’s the way the last few months of the year are for me. They are too quick. Quicker than normal. Which is sad, because this is my favorite time of the year. It’s probably one of the reasons the blues set in. It’s not the shorter days, because I actually love that time change that happens, when we fall back. For those that love the sun, it’s not that! I’ve already got it starting, and our time hasn’t changed, and it’s still day light at 6:30. No, it’s the fact that my favorite time of the year is slipping through my fingers.
What’s your favorite time of the year? I think that most agree upon summer. Longer days, more beach time, more time to lay by the pool and catch those rays. Not me. I’d take a day in the woods, in the mountains over a day at the beach any day. I like the light filtering in through the tree top canopy. I like the squashed leaves that have created a path that winds around the trees. I like the shade. I keep thinking about my dream place to live, which would be in the northern part of Alabama, Georgia, or even Tennessee. Where you get all four seasons. Where there is plenty to do, and not just the beach. Walking trails and paths, winding through the woods, and not along the beaches. Most people feel closer to God at the beach. Not me, I feel closer to him in the woods, in the peace, not where waves crash on the shore. I like listening to the crickets and birds chirp. I think it truly has something to do with my childhood, and where I grew up. The base of a mountain, in Alabama. The woods is where I spent about 75% of my time, exploring, riding bikes, and just enjoying life.
Ok, wow, haha, I didn’t expect my whole post to be about my love for the woods, and the last three months out of the year. Sorry I rambled on, I was just reminiscing.
Let’s talk Garlic Chicken Lasagna. Let’s talk about how simple this is when you are using no boil lasagna noodles! I make a form of lasagna a lot, using these noodles, because it may take 45 minutes to an hour, depending on what the dish is, but it’s not hard. It’s just a lot of yummy layers, layered together; meat, cheese, sauce, and baked to perfection. There is something that you just can’t accomplish without baking for longer than 15 to 20 minutes, and lasagna is one of those things.
I’ve made this Garlic Chicken Lasagna many times, once in the slow cooker, but found that the chicken is a bit rubbery, so I always stick to the classic way, in the oven. I wouldn’t make this the day before, because I’m not really sure how no boil lasagna noodles do in the fridge over night with sauce, but if you want to try it out, or if you know how they do, drop a comment and let us know!
Why is this dish so great? Because kids love cheese, and this dish is loaded with cheese and noodles, and chicken. Yes, there are peas in there, but if you have a picky eater, only put them in one half of the lasagna. You could also add other vegetables instead of the peas. Spinach would be one of those that I’d toss in, instead of the peas. Make it your own!
- 3 tablespoons butter
- 1 tablespoon minced garlic
- 3 tablespoons flour
- 1/4 teaspoon poultry seasoning
- 2 1/2 cups milk
- salt and pepper to taste
- no boil lasagna noodles - the number will depend on the size that you use - I used the smaller ones, so I only needed 4 - 5
- 1 1/2 cups cooked chicken - I cooked medium sized chicken breasts - diced, with olive oil, and lot's of poultry seasoning
- 6 ounces frozen peas
- 1/2 cup shredded parmesan - the real stuff, not the canned
- 1/2 cup shredded mozzerella
- 1/2 cup water
- 1/4 cup Italian seasoned bread crumbs
- In a large saucepan, over medium to high heat, melt the butter.
- Add the garlic, and saute until fragrant, careful not to burn it. Whisk in the flour, poultry seasoning, salt and pepper. Whisk in the milk, small amounts at a time. Continue to whisk while the sauce thickens. Once it coats the back of a spoon, remove from the heat, and set aside.
- Preheat oven to 400 degrees. Grease a 9X9 inch pan. Cover the bottom with the no boil lasagna noodles, half the chicken, half the peas, 1/3rd of the parmesan and mozzarella cheese, half the water, and 1/3rd of the sauce. Repeat once again. Now top that with noodles, remaining sauce and water, remaining cheeses, and the bread crumbs. Cover with foil, and bake for 40 minutes. Remove the foil, and bake for another 5 to 10 minutes, until the top is golden, and the sauce is bubbly around the edges. Allow to set for 10 minutes before serving.