Main Dishes
Creamy Chicken Lasagna
Creamy Chicken Lasagna with a creamy white sauce, lots of diced chicken, lots of cheese and some spinach, is the
- Serves 12
- Prep 25 minutes
- Cook 1 hour
- Total 1 hour
What’s To Love About Creamy Chicken Lasagna?
This Italian meal works equally well for a family meal or a special occasion. Leftovers reheat well.
It can be assembled in advance and refrigerated until you are ready to bake it.
A full 8 ounces of cream cheese in the sauce make this an ultra-rich and decadent lasagna.
Lasagna has always been one of my favorite comfort foods and I especially can’t resist a lasagna with a creamy white sauce instead of a tomato sauce.
Type Of Chicken To Use
You’ll need 4 cups of cooked diced or shredded chicken for this recipe. I use rotisserie chicken, but you could poach some or bake some. You can use all white meat, all dark meat, or a combinaton of both.
Add Some Veggies
I like to add a package of chopped spinach and some mushrooms for some veggie action, but you could leave them out or substitute 1 cup of finely chopped steamed broccoli or cauliflower.
What To Serve With Creamy Chicken LAsagna?
- This is an ultra rich recipe so I typically just serve it with a garden salad with Creamy Italian Dressing.
- If I need to serve a large crowd and stretch it a little, I’ll add some Pepperoncini Garlic Bread.
- Steamed broccoli also goes well with it.
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More Awesome Lasagna Recipes
- Make-Ahead Lasagna
- Skillet Lasagna
- Cajun Shrimp Lasagna Roll-Ups
- Ham Lasagna
- Lasagna Stuffed Peppers
- Pizza Lasagna
- Crescent Lasagna
- Zucchini Lasagna
Recipe
Creamy Chicken Lasagna
Creamy Chicken Lasagna with a creamy white sauce, lots of diced chicken, lots of cheese and some spinach, is the perfect comfort food for company. It is so incredibly rich!
- Serves 12
- Prep 25 minutes
- Cook 1 hour
- Total 1 hour
Ingredients
Ricotta/Cottage Cheese Mixture
- 2 cups cottage cheese or ricotta cheese
- 2 large eggs
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry in paper towels
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon pepper
Sauce
- 6 tablespoons butter (divided)
- 8 ounces mushrooms (sliced)
- 1 cup diced yellow or sweet onion
- 3 garlic cloves (minced)
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 2 cups milk
- 8 ounces cream cheese
Remaining Ingredients
- 12 lasagna noodles, cooked in salted water and drained
- 4 cups finely chopped cooked chicken
- 4 cups shredded mozzarella cheese
- 2/3 cup shredded Parmesan cheese
Instructions
- 1
Combine all the ricotta cheese mixture ingredients in a medium bowl and set aside. (Can be done 24 hours in advance and refrigerated.)
- 2
Melt 2 tablespoons of butter in a large nonstick skillet. Add mushrooms and cook until browned. Season with salt and pepper and remove to a bowl.
- 3
Add remaining 4 tablespoons of butter to the now empty skillet. Add onion and cook 3 minutes to soften.
- 4
Add garlic and cook 1 more minute.
- 5
Add flour. Cook and stir 1 minute.
- 6
Gradually whisk in chicken broth and then milk. Bring to a simmer and then simmer for 2 minutes to thicken.
- 7
Cut cream cheese into pieces and add to the sauce. Stir until melted. Remove from heat. Season to taste with salt and pepper and add the mushrooms.
- 8
Grease a 9×13-inch pan. Spread 1 cup of sauce in the bottom. Top with 4 lasagna noodles.
- 9
Spread half the ricotta mixture on top of the noodles. Top with half the diced chicken.
- 10
Spread 1/3 of the remaining sauce on the chicken. Top with 1/3 of the mozzarella and 1/3 of the Parmesan cheese.
- 11
Top with another layer of noodles. Spread the remaining ricotta mixture on the noodles. Top with remaining chicken.
- 12
Top with another 1/3 of the sauce, followed by another 1/3 of the mozzarella and Parmesan.
- 13
Lay the final layer of noodles and spead the remaining sauce on top.
- 14
Sprinkle the rest of the mozzarella and Parmesan on top.
- 15
Spray the underside of a piece of aluminum foil with cooking spray and place it on the lasagna. Bake covered in a 350 degree oven for 45 minutes. Uncover and bake another 15 to 20 minutes. Let cool 10 minutes before slicing.
Notes
It’s always a good idea to bake your lasagna on a rimmed baking sheet in case any overflows. To make your lasagna spicy, add half a teaspoon of crushed red pepper flakes to the sauce.
Equipment
- 9×13-inch baking dish
Nutrition
- Calories524 kcal
- Carbohydrates30 g
- Protein38 g
- Fat28 g
- Saturated Fat15 g
- Polyunsaturated Fat2 g
- Monounsaturated Fat7 g
- Trans Fat0.2 g
- Cholesterol151 mg
- Sodium773 mg
- Potassium499 mg
- Fiber2 g
- Sugar6 g
- Vitamin A3727 IU
- Vitamin C4 mg
- Calcium391 mg
- Iron2 mg
