Garlic Parmesan Chicken Lasagna

Ingredients

• 6 tbsp. butter
• 1 and 1/2 tbsp. minced garlic (4-5 cloves)
• 6 tbsp. flour
• 1/2 tsp. poultry seasoning
• 3/4 tsp. salt
• 5 cups milk
• 10-15 no boil lasagna noodles
• 3 cups cooked, shredded, chicken (rotisserie adds great flavor, but you can also just bake/roast up some chicken)
• 1/2 cup grated Parmesan cheese
• 1/2 cup Swiss cheese (or mozzarella)
• 1 cup water
• 1/4 cup seasoned breadcrumbs
• Optional-fresh herbs, such as parsley

Directions

1. In a large saucepan, over medium heat, melt butter. Add garlic and saute until fragrant, stirring to avoid burning.
2. Add flour, poultry seasoning, and salt. Whisk and cook or about 1 minute.
3. Add milk, 1 cup at a time, stirring until slightly thickened before adding the next cup. Continue cooking until thickened, smooth, and simmering. Remove from heat.
4. Grease a 9"x13" with nonstick cooking spray and preheat oven to 400F degrees.
5. Cover the bottom of the pan with broken lasagna noodles (3-5), half of the shredded chicken, 1/4 cup Parmesan cheese, 1/3 cup water (this helps cook the noodles), and 1 and 1/2 cups of the prepared sauce. Repeat this 1 time. Top with another layer of noodles, the final 1/3 cup water and 1 and 1/2 cups sauce, and the Swiss (or mozzarella) cheese.
6. Cover with foil and bake 40 minutes.
7. Remove foil and cover the top with breadcrumbs. Bake 5-10 minutes, until golden and bubbly.
8. Sprinkle with fresh herbs and let stand for 10 minutes before cutting and serving.