Ingredients
12
12 servings
- •6 tablespoons butter
- •1 ½ tablespoons garlic, minced
- •1 sprig fresh thyme
- •1 sprig fresh sage
- •1 sprig fresh rosemary
- •6 tablespoons flour
- •5 cups milk
- •12 sheets no-boil pasta
- •3 cups cooked chicken, chopped
- •2 cups frozen peas
- •1 cup parmesan cheese, plus more for topping
- •1 cup water
- •¼ cup breadcrumb
- •fresh parsley, chopped, for garnish
Instructions
- Melt butter, add garlic, thyme, sage and rosemary. Sauté until fragrant. Remove the thyme, sage and rosemary.
- Add flour and stir.
- Add the milk, a little bit at a time, and whisk after each addition. Repeat until all the milk is gone. Keep whisking until it has thickened and coats the back of a spoon.
- Grease a 9×13 inch (22 x33 cm) pan. Cover bottom with a layer of pasta, half of the chicken, half of the peas, a ⅓ of the parmesan, a ⅓ water and ⅓ of the sauce.
- Repeat once. Top with noodles, remaining water and cheese.
- Cover with foil and bake for 40 minutes at 400°F (200°C).
- Remove the foil, sprinkle the top with breadcrumbs.
- Broil for 5-10 minutes or until golden brown.
- Serve with chopped parsley as garnish.
- Enjoy!
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