White Chicken Lasagna

This White Chicken Lasagna is a comforting, creamy, and indulgent dish that takes classic lasagna to the next level. Packed with tender shredded chicken, mushrooms, and a rich white sauce, this lasagna is perfect for family dinners or special occasions. With layers of cheese, fresh lasagna sheets, and a delicious homemade sauce, it’s sure to become a favorite in your recipe repertoire.

Why You’ll Love This Recipe

This White Chicken Lasagna offers the perfect balance of flavors and textures. The tender chicken, earthy mushrooms, and rich, creamy white sauce make every bite delightful. With layers of gooey mozzarella and cheddar cheese, it’s the ultimate comfort food. The best part? It’s easy to make and perfect for feeding a crowd. Plus, it can be assembled in advance and baked when you’re ready to serve, making it an excellent choice for meal prep or a dinner party.

Ingredients

For the Chicken & Stock:

• 1 kg (2 lb) chicken breast or boneless, skinless thigh

• 4 cups (1L) milk

• 2 cups (500ml) chicken broth/stock

• 2 bay leaves (dried)

• 3 sprigs fresh thyme (or 1 tsp dried thyme)

• 2 tsp Vegeta (or chicken stock powder/granulated bouillon)

• ½ tsp black pepper

For the Mushrooms:

• 2 tbsp (30g) butter (divided)

• 2 tbsp olive oil (divided)

• 500g (1 lb) mushrooms (quartered)

• 2 garlic cloves (minced)

• ½ tsp salt

• ½ tsp black pepper

For the White Sauce:

• 50g (4 tbsp) butter

• 2 garlic cloves (minced)

• ¾ cup (110g) plain/all-purpose flour

• 2 cups (200g) cheddar cheese (shredded)

For the Lasagna:

• 375g (13 oz) fresh lasagna sheets (or 250g/8oz dried)

• 2 cups (200g) mozzarella cheese (shredded)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Chicken:

In a large saucepan, combine the milk, chicken broth, stock powder, black pepper, bay leaves, and thyme. Bring to a gentle simmer over medium heat. Add the chicken and cook on low for 15 minutes. Remove the chicken and shred it. Set aside the poaching liquid.

2. Cook the Mushrooms:

In a large skillet, heat half the olive oil and butter over high heat. Add half the mushrooms along with the garlic, salt, and pepper. Cook for about 5 minutes until golden, then transfer to a bowl. Repeat with the remaining mushrooms.

3. Make the White Sauce:

In the same skillet, melt the remaining butter and sauté the garlic until golden. Stir in the flour and cook for 1 minute. Gradually add 2 cups of the reserved poaching liquid, stirring constantly to form a thick paste. Add the remaining liquid and whisk until smooth. Continue to cook for 1-2 minutes until the sauce thickens. Remove from heat and stir in the cheddar cheese. Season with salt and pepper to taste. Reserve 2 ½ cups of sauce for topping and stir the chicken and mushrooms into the remaining sauce.

4. Assemble the Lasagna:

Preheat the oven to 180°C (350°F). Smear some of the sauce at the bottom of a 9×13-inch baking dish. Layer with lasagna sheets, followed by half of the chicken mixture. Add another layer of lasagna sheets, then the remaining chicken mixture. Top with more lasagna sheets and the reserved white sauce. Sprinkle with mozzarella cheese.

5. Bake:

Cover loosely with foil (or an upside-down baking tray) to prevent the cheese from touching the foil. Bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until golden and bubbly.

6. Serve:

Let the lasagna rest for 10 minutes before serving. Garnish with fresh parsley, if desired, and serve hot!

Servings and Timing

• Servings: 8-10

• Prep Time: 15 minutes

• Cook Time: 1 hour 15 minutes

• Total Time: 1 hour 30 minutes

• Calories per Serving (entire batch): 626 kcal

Variations

• Add Spinach: For extra greens, layer some cooked spinach between the lasagna sheets.

• Use Different Mushrooms: If you prefer, you can use a mix of wild mushrooms or cremini mushrooms instead of button mushrooms.

• Make It Lighter: Substitute part of the cheese for low-fat versions, or use a lighter sauce made with low-fat milk and less cheese.

• Vegetarian Version: Omit the chicken and replace it with additional mushrooms, spinach, or a combination of your favorite vegetables for a hearty vegetarian lasagna.

Storage/Reheating

Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave individual portions for convenience.

FAQs

Can I use dried lasagna sheets instead of fresh?

Yes, you can use dried lasagna sheets. Just be sure to cook them according to the package instructions before assembling the lasagna.

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work well for this recipe. They add more flavor and moisture compared to chicken breasts.

Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna in advance and refrigerate it for up to 2 days before baking. Just bake it when you’re ready to serve.

Can I freeze this lasagna?

Yes, this lasagna freezes beautifully. After baking, let it cool completely, then cover and store it in an airtight container or wrap it tightly in foil. It can be frozen for up to 3 months. To reheat, bake from frozen at 350°F (175°C) for 45-60 minutes.

What can I serve with this lasagna?

This lasagna pairs well with a simple side salad, roasted vegetables, or garlic bread.

Conclusion

This White Chicken Lasagna is a comforting, creamy, and delicious twist on a classic favorite. With layers of tender chicken, rich mushrooms, and a velvety white sauce, this dish is perfect for feeding a crowd or enjoying a special family meal. Whether you’re making it for a special occasion or simply craving a hearty meal, this lasagna is sure to satisfy everyone at the table. Enjoy!

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