Place the milk, broth and stock powder in a large saucepan, then add the chicken, peppers, bay leaves and thyme.

Simmer on low for 15 minutes.

Remove the chicken and shred it.

Heat half the oil and butter in a very large pan over high heat, then add half the peppers with half the garlic, salt and pepper.

Cook for 5 minutes, then keep aside.

Melt the butter in a skillet, then add the rest of the garlic and stir until golden.

Add the flour and stir constantly for 1 minute.

Gradually pour in 2 cups of the reserved liquid while stirring constantly, until it turns into a thick paste.

Mix in another cup of liquid, then add the remaining liquid and stir well to dissolve using a whisk.

Stir constantly for 1 to 2 minutes until it thickens.

Remove from heat and stir in the cheddar cheese until melted.

Taste and add more salt and pepper, if needed.

Remove 2 1/2 cups of sauce and save for topping, then stir the chicken and peppers into the remaining sauce.

Smear some sauce on the base of the baking dish, followed by lasagna sheets.

Top with half the chicken mixture, then lasagna sheets, the remaining chicken mixture, then more lasagna sheets.

Pour over the reserved white sauce and sprinkle with mozzarella cheese.

Preheat the oven to 180C.

Bake for 25 minutes.

Remove the foil and bake for a further 10 minutes until golden and bubbly.

Stand for 10 minutes, garnish with parsley if desired, then cut to serve.