1-Cook the lasagna noodles according to package instructions, then drain and lay them out in a single layer on wax paper to cool slightly.

2-In a mixing bowl, combine the shredded chicken, 1 cup of the mozzarella cheese, the Parmesan cheese, the Romano cheese, and 3 tablespoons of the fresh parsley.

3-In another bowl, beat the softened cream cheese until smooth, then stir in the milk, dried basil, garlic powder, onion powder, salt, and pepper.

4-Add half of the cream cheese mixture to the chicken mixture and stir to coat evenly, reserving the rest for later.

5-On each noodle, spread about 1/3 cup of the chicken mixture evenly, then roll it up tightly.

6-Spread 1/4 cup of the reserved cream cheese mixture across the bottom of a 9 x 9-inch baking dish and arrange the rolls snugly inside.

7-Top with the remaining cream cheese mixture, ensuring all surfaces are coated, then sprinkle with the remaining 1 cup of mozzarella cheese.

8-Bake for 25 to 30 minutes until heated through and the cheese is melted, then garnish with the remaining parsley and serve warm.