New to Chicken Lasagna? Think – tender shredded chicken and golden mushrooms smothered in a cheesy, creamy Alfredo sauce, layered up into a big, cosy lasagna.
Try it once, and you’ll be converted for life!
Chicken Lasagna
White Chicken Lasagna is everything you know and love about classic Lasagna – except it’s made with tender shredded chicken and golden mushrooms smothered in a cheesy Alfredo sauce!
While it may be white instead of red, and made with chicken instead of beef, it has all the characteristics of what we love so much about Lasagna:
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it’s just as cosy
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just as cheesy
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just as saucy
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just as moreish
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makes a BIG BATCH
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freezes great
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you know it’s going to be a guaranteed hit with everyone!
How to make Chicken Lasagna
Normally, I start with “what you need” but given the idea of a chicken lasagna might be new to some – and a white one at that (!) – I thought I’d start by showing you how it’s made so you can see there’s nothing tricky about it at all!
Here are the main components to making this dish:
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Poached chicken / semi homemade stock – I like to cook the chicken by poaching it in milk + chicken broth. This serves 2 purposes: a) juicier chicken; and b) chicken juices leaches into broth to make a semi homemade broth (which equals tastier white sauce!)
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Cheesy Alfredo Sauce – this is just a white sauce, made no differently than what we use for Mac and Cheese and similar dishes. It’s made with milk and thickened with flour. No cream. Plenty of richness from butter and cheese!
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Golden, buttery, garlicky mushrooms – I like to add mushrooms in to add something different into the mixture, rather than having just all meat! Feel free to switch it up with other veggies – though I have to say, mushrooms are by far my favourite.
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Shred chicken, mix, layer – once the above 3 components are ready, just mix it all up to make the creamy filling. Then layer up the lasagna, just as you do classic Beef Lasagna. Bake – and voila!
What you need for Chicken Lasagna
And here’s what you need to make this White Chicken Lasagna. Nothing unusual here!
Just a note on a couple of things:
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Vegeta or other stock powder (aka granulated bouillon) – I use this instead of salt because it adds more flavour. Any kind of stock powder is fine here – chicken or vegetable (I like Vegeta which is a Vegetable stock powder);
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Thyme is optional – it adds a subtle perfume to the homemade “broth”. Can also be substituted with a pinch of dried thyme;
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Cheeses – I like using a full flavoured cheese to mix into the Alfredo Sauce, and mozzarella for the top for its melting qualities. But you can really use any melting cheese you want – as long as it’s a melting type of cheese; and
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Lasagna Sheets – I like using fresh lasagna sheets that are sold in the refrigerator section. These do not require cooking before layering up and baking, and I think they yield the best result. The other two types of lasagna sheets that can be used are:
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Dried lasagna sheets, require cooking – these sheets need to be cooked per the packet directions before assembling the lasagna; and
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Dried, instant / no cook – these are dried lasagna sheets that can be layered up and used without pre cooking.
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I do say above that the mushrooms can be switched out for another vegetable.
But I take that back.
The addition of golden, buttery, garlicky mushrooms totally makes this!! Don’t skip it!!*
* Though if you really need a substitute, I’d highly recommend golden roasted cubes of pumpkin (follow this recipe) or stir through a load of baby spinach.
More chicken version of classic dishes
As I was writing this Chicken Lasagna post, it dawned on me that this whole “chicken version of beef recipes” has become a bit of a habit around these parts!
For example, Chicken Nachos – equally tasty, perhaps even tastier, than classic Beef Nachos. Same for Chicken Tacos.
Chicken Stroganoff instead of Beef Stroganoff. Chicken Meatloaf instead of classic Meatloaf made with beef.
Err….
OK, I’m 100% sure I’ve done more chicken versions but I’m stuck right now for ideas so I’m just going to blow right past this!
So, today is the chicken version of everybody’s favourite beef Lasagna.
There’s no need to choose a favourite. There is a place in the world for both the classic Lasagna and this Chicken version, don’t you think?? Well, there’s certainly space in my life for both!! – Nagi x
Complete your meal
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Simple, crisp garden salad with a Balsamic or Italian Dressing
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For company, show off with this Apple Salad with Candied Walnuts
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Carb blow out with a side of Garlic Bread or Cheesy Garlic Bread
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Finish the meal with a cosy Apple Crumble or Strawberry Crumble
Watch how to make it
Forgot to add bay leaves in the video!
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White Chicken Lasgana
Ingredients
Chicken & semi-homemade stock:
- 1 kg/ 2lb chicken breast or boneless skinless thigh
- 4 cups (1L) milk , any fat %
- 2 cups (500ml) chicken broth / stock
- 2 bay leaves , dried
- 3 sprigs thyme (or 1 tsp dried thyme)
- 2 tsp Vegeta (or chicken stock powder/granulated bouillon, Note 1)
- 1/2 tsp black pepper
Mushrooms:
- 2 tbsp (30g) butter , separated
- 2 tbsp olive oil , separated
- 500g / 1lb mushrooms , quartered
- 2 garlic cloves , minced
- 1/2 tsp salt and pepper , each
White sauce:
- 50g / 4tbsp butter
- 2 garlic cloves , minced
- 3/4 cup (110g) flour , plain / all purpose
- 2 cups (200g) cheddar cheese , shredded (Note 2)
Lasagna:
- 375g (13 oz) lasagna sheets , fresh (or 250g/8oz dried) (Note 3)
- 2 cups (200g) mozzarella cheese , shredded
Instructions
Chicken:
- Place milk, broth and stock powder in a large saucepan. Bring to a very gentle simmer over medium heat, add chicken, pepper, bay leaves and thyme.
- Place lid on, simmer gently on medium low for 15 minutes (do not boil, can make milk split).
- Remove chicken and shred. Cover pot and set poaching liquid aside.
Mushrooms:
- Heat half the oil and butter in a very large, deep skillet over high heat (or use large pot). Add half the mushrooms with half the garlic, salt and pepper.
- Cook for 5 minutes, stirring leisurely, until golden. Transfer to bowl and repeat with remaining mushrooms.
White Sauce:
- Lower heat down to medium.
- Melt butter in skillet, then add garlic. Stir until golden.
- Add flour. Stir constantly for 1 minute.
- Gradually pour in 2 cups of reserved poaching liquid while stirring constantly, it should turn into a thick paste.
- Mix in another cup of liquid, then add remaining liquid and stir well to dissolve. Use whisk if necessary to make lump free.
- Stir constantly for 1 to 2 minutes until it thickens - you should be able to draw a path across a spoon (see video).
- Remove from heat, stir in cheese until melted. Taste and add more salt & peppers, if needed.
- REMOVE 2 1/2 cups (625ml) of sauce (save for topping). Then stir in chicken and mushrooms into remaining sauce.
Assemble & Bake:
- Preheat oven to 180°C/350°F.
- Smear some sauce on the base of a 23 x 33 cm / 9 x 13" baking dish. Cover base with lasagna sheets.
- Top with half chicken mixture, then lasagna sheets, remaining chicken mixture then more lasagna sheets.
- Pour over reserved White Sauce, sprinkle with mozzarella. Cover loosely with foil or use upside down baking tray (ensure it's not touching cheese).
- Bake for 25 minutes. Remove foil, bake further 10 minutes until golden and bubbly.
- Stand 10 minutes, garnish with parsley if desired then cut to serve!
Recipe Notes:
- Dried lasagna sheets, require cooking - these sheets need to be cooked per the packet directions before assembling the lasagna; and
- Dried, instant / no cook - these are dried lasagna sheets that can be layered up and used without pre cooking.
Nutrition Information:
Life of Dozer
I love this dog so damn much. ☺️
Made this and followed the directions as written. Came out like soup, tasted great but did not hold its shape, Any suggestions for the next time I make it. Would it be better to cook ahead of time and reheat? Thank you for any help
Sooo yummy!
I used gluten free pasta, and added broccoli & zucchini & it was a stunner!
Definitely be making this again 🧡
I love homemade lasagna, and this recipe is divine -incredibly tasty with every bite and comforting.
I trialled this chicken and mushroom version
on my fussy hubby who doesn’t like traditional mince lasagna, and he really loved and raved on about it! Nagi, you have finally converted him 🤣 Yours is the ‘only’ lasagna he will eat now lol😁…. the perfect compromise for us I am very happy to have lasagna back on the table… six stars… it also keeps its shape and cuts better than traditional beef too thank you Nagi! 👌
(From experience, my oven takes a bit longer than a recipe states to bake through any type of deep savory dish. Therefore, I needed to keep an eye on this, and I always allow for some extra cooking time as needed).
Best lasagna recipe ever so much flavour. I would love to make ahead of time does anyone know if this can be frozen?
Really delicious take on lasagna! Made it as per recipe some months ago. Making it for the second time this weekend, but am going to try it with a chopped up cooked whole boneless chook (will still make the flavoured liquid for the white sauce though!) Can’t wait!
(PS: Spotted one little typo: in the actual recipe part (blue title box, lasagna is misspelled ‘lasagna’ 🙂 )
Dang autocorrect won’t let me misspell that! I meant “lasgana” 🤣
Love love love!
Can you prepare this day before and store in fridge then next day bake in oven?
It is National Lasagna Day here in Canada and finally a rainy day.
I have never made a white chicken lasagne before and was a little nervous but shouldn’t have been My husband and I loved it
I did use home made lasagna noodles because what else to do on a rainy day ?
This recipe is absolutely delicious, can’t wait to make it again this time for guests.
Made this last night and it was excellent. Thanks
So tasty, I made enough so I can freeze portions. It took me way longer than 15 mins and I had mess everywhere but the end result was perfection. I’ll go through each stage in order in future as it’s worth being in my favourite list I’ll just make sure I make it the day before so I only have to pop it in the oven.
Made for dinner tonight and it turned out quite well. Sauce was thick and cheesy. Made two changes, I added spinach and used roasted eggplant instead of pasta for noodles. Will definitely make again 🤤
Help me, Nagi! It tasted divine but came out of the oven so wet and sloppy that it wouldn’t hold its shape on the plate. More pasta stew than a slice I’m afraid. I followed exactly, my sauce was stiff and creamy, my dish is a china one. What went wrong?
This has become a regular meal in our house. The recipe is straight forward with plenty of useful tips from Nagi, I keep learning new simple techniques that is making me a better cook.
It freezes really well.
This is a great alternative to the traditional lasagne. Full of flavour.
Delicious. Nagi you’re wonderful!!!!
Just made this a was soooooo delicious also made a double batch for two lots and had some of the chicken sauce leftover so kept it froze it and when I needed it I cooked some pasta and mixed the heated sauce they it for a quick meal. The sauce is divine.♥️♥️♥️♥️
My family loved the chicken lasagna recipe. We had never tried this before and it is now a ‘go to’ meal. Thanks !
This was delicious. Thank you for the recipe. Now I must follow you on Pinterest.
Lovely, cozy flavor as the recipe description suggests. For those who, like me, are honing their kitchencraft, make sure to read through the recipe and think about what you can do concurrently, rather than just going down the list of steps. It took me much longer than the listed time to finish everything in part because I chop/shred slowly and in part because I went item by item without strategizing.
I did the same as you, I thought I was the only one lol. I agree with your advice re not just going down the list. So worth the effort just the same.
Cooked this for dinner last night. 5 Stars. Gave some to my daughter today for her and my grandson for lunch and they both thought it was awesome. Requested for next family dinner