6 tablespoons butter
1 ½ tablespoons minced garlic
1 sprig of thyme
1 sprig of sage
1 sprig of rosemary
6 tablespoons flour
5 cups milk
12 sheets no-boil pasta
3 cups cooked chicken, chopped
2 cups frozen peas
1 cup parmesan + more for topping
1 cup water
¼ cup breadcrumbs
Chopped parsley, garnish
1.Melt butter, add garlic, thyme, sage and rosemary. Sauté until fragrant. Remove the thyme, sage and rosemary.
2.Add flour and stir.
3.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.
4.Grease a 9×13 pan. Cover bottom with a layer of pasta, half of the chicken, half of the peas, ⅓ cup of the parmesan, ⅓ cup of water and ⅓ of the sauce. Repeat once. Top with noodles, remaining water and cheese.
5.Cover with foil and bake for 40 minutes at 400°F/205°C.
6.Remove the foil, sprinkle the top with breadcrumbs. Broil for 5-10 minutes or until golden brown.
7.Serve with chopped parsley as garnish.