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:
- it’s just as cosy
- just as cheesy
- just as saucy
- just as moreish
- makes a BIG BATCH
- freezes great
- 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:
- 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 leeches into broth to make a semi homemade broth (which equals tastier white sauce!)
- 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!
- 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.
- 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:
- 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);
- Thyme is optional – it adds a subtle perfume to the homemade “broth”. Can also be substituted with a pinch of dried thyme;
- 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
- 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:
- 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.
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
- Simple, crisp garden salad with a Balsamic or Italian Dressing
- For company, show off with this Apple Salad with Candied Walnuts
- Carb blow out with a side of Garlic Bread or Cheesy Garlic Bread
- 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, 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 tonight for dinner and it was a hit. Absolutely delicious. I added a leek while I was cooking the mushrooms that’s the only change I made.
Will defiantly be making this again. Thank you so much 🙂
Which refrigerated area of the store do you find those fresh lasagna sheets?
Sounds great! But I wish you would be consistent in listing ingredient amounts, either all metric first or all metric second.
Hi Dee – I’m sorry to hear you don’t find the way I write recipes convenient for how you cook. Regretfully, the way I write measurements is how I cook and so it will always be written that way. I measure meat and most vegetables by weight. I do liquids and dry goods by cups. As do most people where I live (in Australia). I provide the alternative measurement to help my readers. – Nagi
Hi there can I just half the whole recipe to make for 4 people?
Hi Nagi,
I was thinking about adding some frozen mixed veggies. Thoughts? Yay or nay?
Hi Sharon, yes that’s definitely doable! Enjoy! N x
Nagi I split my milk in the poaching step 😭😭😭 can I still use it for the sauce??
Yes it will be fine! Mix vigorously when it’s thickening with the flour it should come together 🙂 N x
Made this tonight. The aroma from the poaching liquid was a delight for my olfactory senses. Had to keep taking wiffs of it. I found it easy to make, followed the recipe to letter and every mouthful was heaven. Thankyou so much.
That’s so great to hear Michelle!
Took 2.5 hours as a beginner in total due to shredding 1kg chicken part way through. Worth every minute, tasted amazing. Your honey and mustard chicken last night, this tonight… already looking for tomorrow, thank you.
I’m so glad it was worth it though Adam!!
How well does this hold up in the fridge overnight? Hoping to assemble the day before and bake the day of a party. Would the baking times need to be adjusted at all?
Yes it will be fine overnight Erika, enjoy!
What kind of mushrooms did you use?
Hi Sean, I used button mushrooms, but you could use any you like to be honest!
Have made this now a few times, it’s a winner. The cheese sauce is soooo tasty, better than standard. As long as I can hide the mushrooms from the non-believers it get universal acclaim! But don’t even consider leaving them out.
I’m so glad you love it Judy!!
Hi Nagi,
I love this recipe! I make it with rotisserie chicken and add about 1/2 packet of chicken bouillon powder to get that extra oomph of flavour. Then I freeze leftovers in individual servings to take to work for my lunch.
I can’t tell you what I love more about your blog; the recipes or Dozer! I look forward to your emails. Thank you for sharing
Perfect Esther!!
Esther: How did you do it with the rotisserie chicken. What steps did you omit . Was given a rotisserie chicken, and wanted to make this dish. Thank you
I love this recipe and am going to adapt it a little and add bacon to make it a Chicken Carbonara Lasagne !!
I will let you know how it goes.
YES! Love this idea!
Was amazing. I ended frying up some streaky bacon and adding it to the sauce, and used spinach in the layers too.
I will be making this often !!
I made this recipe and it was amazing.. I am bringing it for a social with neighbors tonight….one question…Can I prep up ahead of time then put in oven?
Sorry I saw this late, yes, absolutely you can make it ahead and bake it fresh when ready.
Hey Nagi!
Can I do this in the slow cooker?
I dont have an oven big enough!