Creamy Pasta & Chicken Bake

Prep Time:

Cook Time:

Serves: 10–12


  • 10-15 no-boil lasagna noodles

  • 3 cups cooked, shredded chicken*

  • 15-ounce can Green Valley Sweet Peas, drained

  • ½ cup Parmesan cheese

  • ½ cup Mild Provolone cheese

  • 1 cup water

  • ¼ cup seasoned breadcrumbs

  • For the sauce:

  • 6 tablespoons butter

  • 1 tablespoons chopped garlic

  • 6 tablespoons flour

  • ½ teaspoon poultry seasoning

  • ¾ teaspoon sea salt

  • 5 cups 2% milk



  1. Melt the butter in a large saucepan over medium-high heat. Add garlic and saute, stirring continuously to avoid burning.

  2. Add the flour, poultry seasoning, and sea salt. Whisk and cook for about 2 minutes.

  3. Add the milk, one cup at a time, whisking after each addition and allowing it to thicken slightly each time before adding the next cup. When the sauce is smooth and thick, remove from heat and set aside.


  1. Grease a 9×13 pan and preheat the oven to 400 degrees F.

  2. Cover the bottom of the pan with about 5 broken lasagna noodles, half of the chicken, half of the peas, ¼ cup Parmesan, ⅓ cup water, and 1½ cups sauce. Repeat this layer once more.

  3. Top with a layer of broken noodles, ⅓ cup water, 1½ cups sauce, and ¼ cup Provolone cheese.

  4. Cover with foil and bake for 40 minutes.

  5. Remove the foil, sprinkle with breadcrumbs, and bake for an additional 5-10 minutes until the top is golden brown and bubbly.

  6. Let stand 10 minutes or more before cutting and serving.

*Cook your own OR purchase a rotisserie chicken!

Final Step

Tell people about this deliciously simple meal and help everyone eat healthy.