1. Cook the lasagna noodles according to the package directions until just tender. Drain and set aside so they do not stick together.

2. In a large bowl, mix the ricotta cheese, sour cream, 1 1/2 cups mozzarella, 1/2 cup parmesan, parsley, salt, and black pepper until smooth.

3. In a saucepan over medium heat, melt the butter and cook the garlic for about 30 seconds until fragrant. Stir in the cream of chicken soup, milk, and Italian seasoning until smooth and creamy.

4. Lightly grease a 9×13-inch baking dish and spread a thin layer of sauce on the bottom.

5. Add a layer of lasagna noodles, then spread part of the ricotta mixture, some shredded chicken, a spoonful of sauce, and a sprinkle of mozzarella.

6. Repeat the layers until all ingredients are used, finishing with sauce, the remaining mozzarella, and the remaining parmesan on top.

7. Cover with foil and bake at 375°F for 30 minutes. Remove the foil and bake for 10 to 15 minutes more until the top is melted and lightly golden.

8. Let the Chicken Lasagna Bake rest for 10 to 15 minutes before slicing and serving.