Preparation Steps

• Melt the butter in a large saucepan over medium-high heat. Add the garlic and sauté until fragrant, stirring continuously to avoid burning. Whisk in the flour, poultry seasoning, and salt, cooking for 1-2 minutes. Gradually add the milk, one cup at a time, whisking after each addition until sauce is smooth and thickened. Remove from heat and set aside.
• Grease a 9×13-inch baking pan and preheat the oven to 400°F. Layer the bottom with about 5 broken lasagna noodles, half the chicken, half the peas, 1/4 cup Parmesan cheese, 1/3 cup water, and 1 1/2 cups sauce. Repeat the layering once more.
• Top with a final layer of broken noodles, 1/3 cup water, remaining sauce, and 1/2 cup Swiss cheese. Cover the dish with foil and bake for 40 minutes.
• Remove the foil, sprinkle evenly with seasoned breadcrumbs, and bake for an additional 5-10 minutes until the top is golden brown and bubbly. Garnish with fresh herbs. Let stand for at least 10 minutes before serving.