Chicken Lasagna

Directions

1. 1
   Boil 4 to 6 large chicken breast (fresh or frozen), 2 to 3 chicken bouillon cubes, garlic powder and Lawry season salt until chicken is tender.
2. 2
   Cut chicken into pieces into chunks.
3. 3
   In a microwave bowl, melt 1 stick of butter, approximately 7 tablespoons flour, one-quart half-and-half, 4 crushed chicken bouillon cubes, 1 teaspoons Lawrys seasoned salt, 1/2 teaspoons white pepper and 1 teaspoons garlic powder.
4. 4
   Microwave 60 seconds at a time and whisk, cook for about seven minutes total.
5. 5
   Add a small amount of regular milk to thin if the sauce becomes too thick.
6. 6
   Saute 1 chopped onion, 1/2 bell pepper and 2 cloves minced garlic in 1 stick of butter until tender then add to white sauce.
7. 7
   Cook lasagna noodles according to package directions, adding 1/2 teaspoon salt; drain.
8. 8
   In a deep well-greased 13 x 9 inch casserole pan, layer lasagna noodles and half of white sauce, chicken breast pieces, 6 oz.
9. 9
   Romano Cheese and 8 oz.
10. 10
    Monterrey Jack cheese.
11. 11
    Repeat layer.
12. 12
    Cover and bake at 350 degrees for approximately 1 hour.
13. 13
    Remove cover, and sprinkle top with Parmesan cheese.
14. 14
    Bake an additional 5 minutes or until bubbly.
15. 15
    Let stand 15 minutes before serving.