• Preparation: 15 m
  • Cook Time: 50 m
  • Total: 65 m


This episode of Meals With Matt takes the traditional Italian favorite lasagna but flips it into  Garlic Parmesan Chicken Lasagna.  Tons of flavor and easy to bake your family and or friends will be impressed with this recipe.

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  • No-boil lasagna noodles
  • 3 cups cooked, shredded chicken (use rotisserie chicken for lots of yummy flavor)
  • 12 ounces frozen peas
  • ½ cup Parmesan cheese
  • ½ cup Swiss cheese
  • 1 cup water
  • ¼ cup seasoned breadcrumbs
  • fresh herbs for topping
  • 6 tablespoons butter
  • 1½ tablespoons minced garlic
  • 6 tablespoons flour
  • ½ teaspoon poultry seasoning
  • ¾ teaspoon salt
  • 5 cups milk


  Preheat your oven to 400 degrees and lightly coat your baking dish with non-stick oil or cooking oil. First you need to make the sauce for your dish. Over medium heat melt the butter in a sauce pan.  Add the minced garlic and saute. Add flower and seasoning to the mixture.  Cook for 1-2 minutes while wisking. Slowly add milk but only one cup at a tike wisking in between until it thickens.  Then add the next step and repeat until you've added all six cups of milk. Remove your sauce from the eye after it's thick but smooth in texture. Now it's time to layer the lasagna.  First cover the bottom of your dish with the non-bake noodles, parmesan, sauce, chicken and peas.  Repeat with as many layers as you please.  On the top layer add water and swiss cheese. Cover with foil and bake for 40 minutes.  After baking remove and spread breadcrumbs and bake for an additional 5-10 minutes.  Add herbs, serve and enjoy! SOURCE

Nutrition Information

Serving Size: 9-12

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