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. ☺️
I do this recipy for so many years but i do ad one enveloppe of holladaise sauce it make it better try it and let me know
Sounds delicious Claudine!
Just brought all the ingredients to make this tonight. I brought a mixture of different varieties of mushrooms and was thinking of adding spinach too. With four boys to feed I’m hoping this will be a hit. They’ve loved all your other recipes! There favorite they call “stinky chicken” wonder if you can guess which one there talking about
Sounds great Teagan, love to know how it goes!!
Super delicious recipe. Prep is more than 15 minutes for sure. Anyway, my sauce turns out lumpy – I tried my best to thin it out by adding more stock. The taste was great, but I found it a bit liquidy in the middle. Maybe I did something wrong? Regardless, still tasty
Hi Agill, I imagine if you thinned it out with extra stock that could be the reason for it being more liquidy in the middle. I’m so glad you loved the flavour though!
I made this for the first time, for a dinner party. It was a hit! That’s how much I trust your beautiful recipes Nagi, no trial run required.
Lighter and less greasy than conventional lasagna, but full of flavour. 5 stars!
Really great instructions Nagi.
We made this on the weekend for friends but I assembled it the day before using home-made lasagna. It was delicious but I want to make it again and assemble just before going into the oven. Our pasta ended up a bit limp! Good though. Great taste. Lovely comfort food.
Sounds perfect Heather!!
So good, as always. I think I’ve cooked 15 things off your blog and every one has been a winner. I haven’t opened up a cook book for at least 8 months. Thank-you so much Nagi. You’re my go-to reference for all recipes now!
This looks fantastic! I’m excited to make it tonight. Your recipes are always fantastic ! Can you please make a chicken chilli recipe!
I hope you love it Sarah! https://www.recipetineats.com/chilli-con-carne/ you could always use this recipe and sub out the beef for ground chicken – N x
I made this last night and it was simply amazing and loved by every family member. Pretty sure this will become a staple in the house. I also added some baby spinach, I’m going to try making the same filling and using it for chicken pot pies too. Looking forward to leftovers for dinner tonight!
Yes that would be amazing Ange!!! I’m so glad you loved it!!!
My partner hates white sauces and my daughter does not like cheeses. They loved this lasagna.
Woah that’s the best compliment Caramellz – you’ve converted them now!
I doubled the recipe for company (needed 17 servings!) and the flavours were amazing! Lots of compliments to the chef 🙂 I really liked the poaching technique and using the “broth” for the white sauce. Smart. One question … my roux was too thick as I’m used to a roux being 1:1 ratio (flour:fat). I ended up adding more butter to make it a workable consistency. Am I misunderstanding something in the recipe? Thank you!
Hi Amy, I’m so glad you loved it! Was the consistency similar to what I show in the video? – N x
YUM!!! Easy to make so so good.Thank you Nagi once again for your phenomenal food dishes. I deleted the mozzarella (I’m picky about mine, esp when I can’t get fresh mozzarella – it ends up having texture like plastic😞 Thank you Nagi once again for your phenomenal food dishes and tips!!!
You’re so welcome Marie!!
Nagi this chicken lasagna is OUT of this WORLD!
I made this today but in 2 smaller square containers and I froze one and had one tonight.
Was absolutely delicious and will definitely make again and again.
Your recipes NEVER disappoint!
I made this last night and it was simply amazing and loved by every family member. Pretty sure this will become a staple in the house. I also added some baby spinach, I’m going to try making the same filling and using it for chicken pot pies too. Looking forward to leftovers for dinner tonight!
Wahoo! That’s awesome Rebecca, thanks so much for letting me know – N x
Nagi this chicken lasagna is OUT of this WORLD!
I made this today but in 2 smaller square containers and I froze one and had one tonight.
Was absolutely delicious and will definitely make again and again.
Your recipes NEVER disappoint!
Deeeeeelicious! Added 2 sautéed garden leeks with the mushrooms😋
Yessssss, GREAT idea!
Hey Nagi, I would like to double up & freeze one. What would the steps be – bake and then cool/freeze. Or freeze unbaked?
Hi Chivonne, freeze uncooked – N x
I’ve made a similar dish for ages. It’s so yummy. For something different I as a tin of tomato supreme to each layer.
Do you suggest freezing before or after baking? if before, would you thaw or bake frozen?
Hi Susan, freeze before baking and always thaw anything completely before before cooking – N x
I made this tonight and it was a big hit, Thanks for the great recipe!
You’re so welcome Chris, I’m so happy you loved it!!
This looks absolutely delicious 😋 and I do have to try it . Just a quick question: so you use all 6 cups of poaching liquid for the sauce? I’m kind of challenged in the kitchen, want to make sure I will not mess it up 😂. Thank you!
Hi Anna, yes that’s correct – I hope you love it!
Hi Nagi,
Just cooking this but noticed you didn’t state what temperature to bake this at so I’ve had to guess. Fingers crossed I guessed correctly!
Hi Sarah, I’ve just updated the recipe – N x
Made this last night and it was amazing. My seasoning was a little under but that’s because hubby was ‘helping’ and I forgot to check my sauce. So creamy without being sickening.
I’m so glad you loved it Sharon!
Haha “helping” 😂 I’m so happy you loved it though Sharon!
I bought the ingredients yesterday and just started to make this but can’t find oven temp anywhere. I guess it’s 350F? It looks delicious but I wish I knew temp to get it just right!
Hi Judith, so sorry for that, I’ve just updated it!
Thanks Nagi! I made it yesterday and it is crazy good! After removing the foil, I put the broiler on for the last 10 minutes to get that gorgeous bubbly brown top in your photos. Heavenly! Thanks for this delicious treat,
Wahoo, I’m so glad you tried it Judith!