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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.
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2
Cut chicken into pieces into chunks.
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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.
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4
Microwave 60 seconds at a time and whisk, cook for about seven minutes total.
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5
Add a small amount of regular milk to thin if the sauce becomes too thick.
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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.
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7
Cook lasagna noodles according to package directions, adding 1/2 teaspoon salt; drain.
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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.
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9
Romano Cheese and 8 oz.
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10
Monterrey Jack cheese.
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11
Repeat layer.
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12
Cover and bake at 350 degrees for approximately 1 hour.
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13
Remove cover, and sprinkle top with Parmesan cheese.
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14
Bake an additional 5 minutes or until bubbly.
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15
Let stand 15 minutes before serving.
