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 leaches 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 Lasagna
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. ☺️
If I half this recipe do I still make it in a 9×13 pan?
No. It would be way too thin & overcooked. In other words, it would not look or taste like lasagna.
I have been looking at this recipe for a while but just thought it sounded weird but finally decided to try it. It was an absolute winner! We had a lot of left over and my daughter ate it for 3 days straight! My son came over and saw it, grabbed it out of the fridge an didn’t even warm it up! Just scooped it out with pita chips and ate it! A definite keeper! And super easy which is a bonus!
Thanks again for your amazing recipes!
As a side note my husband doesn’t like mushrooms (weirdo!) so took the advice from a post on here and used fresh baby spinach
I am glad to have discovered your website!!,
Made this today and it wasn’t as difficult as I thought it would be. My pan wasn’t big enough and I sadly had some overflow in the oven, so be careful about overfilling your pan. This makes a lot of sauce! It was soooo delicious, like the lasagna of my dreams. Thank you for another great recipe, Nagi.
Hi Nagi, is it possible to make all the components and assemble it. Refrigerate and then bake it the next day? Thanks!
This sounds lovey, can I make in advance and freeze it?
Could I prepare this and then freeze it
This recipe is a definite keeper. i made this according to your recipe and it turned out perfectly. Thank you for all your awesome recipes Nagi. Stay blessed
I love your recipes, Nagi, and I’ve made quite a few. I was super excited to make this, but I messed it up. I have never poached chicken in milk/broth and couldn’t tell for certain if it was cooked. It did not shred easily after 15 minutes or even after 20, so I continued to let it sit and simmer and sit some more. I then ended up with pretty dry chicken, even after I folded it into the sauce. Should I use a thermometer next time or some method to confirm the chicken is cooked through? I’d like to try again!
A thermometer is always the most reliable way of telling if meat is cooked correctly..you can try it again. Also remember the shredded chicken gets baked again in the lasagne so will cook more later so as long as it’s just cooked through, it’s fine. N x
Hi Nagi
Love your recipes! I made this tonight and it was really watery. Is this because my béchamel wasn’t thick enough? So tasty though!
If you can draw a path through the bechamel like in the video then it’s thick enough – was yours like that? N x
I just made it today and it’s amazing how you will always want for more, my family had 3 servings in one go, imagine how they loved it.. I think the difference in other lasagna I made is the home made broth which I firstly learned from here. And I just baked it for another 5 minutes so the cheese will be much brown and has a little crisp. It’s how my family wants it. Thank you so much Nagi!!!! I got the spot light tonight! 😁
I have been visiting this website and got tons of recipes my family love them!!!
My husband cant stand mushrooms, is there any other vege i can use instead of mushrooms?
I substitute the mushrooms for spinach and super good
Thank you Nagi, this is my favourite Chicken recipe it’s simply delicious and real comfort food. I live on my own so when I make this I don’t use a large baking dish but use individual foil dishes then label and freeze. When I feel the need I just take one out of the freezer, defrost and bake as normal … Yummy Scrummy!
Thanks for this review I was just wondering how I would do this individually 👍 and freeze
Make sure you cut the chicken into smaller pieces I threw the whole breasts in and it was tough, the smaller pieces were tender…
Hi Jasmine, there’s no need to cut up any chicken here, once you cook the breast whole you should be able to shred it easily 🙂 N x
In the “chicken and stock” part of the recipe, the directions don’t say to put the pepper in.
Also, it’s probably just my emerging skills, but when making the sauce, it doesn’t say to use a whisk until adding the second bunch of liquid. For me, it was too late, there was already many lumps that couldn’t be whisked away. I ended up putting it all in the blender to get rid of them. Maybe it should say to use a whisk at the beginning of the sauce directions. The sauce ended up being too pasty, even after adding more broth than the recipe said. Probably because of the blender. Recipe still came out good despite all this 🙂 Thank you, I am enjoying your recipes!
Hi Katrina – Thanks for the feedback. I’ve fixed the pepper omission. Regarding a whisk, I actually don’t use a whisk, I use a spoon and have never had a problem with lumps. The trick is to go slow, stir well, and ensure the initial paste is smooth before adding the remaining liquid. Use a whisk if you feel that’s safer! And yes, blending it will activate the glutens in the flour and turn it pasty. It’s better to sieve the sauce to remove lumps to rescue it. – Nxx
Hi Nagi, I love your website!! Yay it’s completely fabulous I made your white chicken lasagna and it was just SO delicious!. I am gonna do the paneer & naan bread recipes next! I was overjoyed to come across them. Your step by step instructions and advice, as well as the videos are brilliant! I actually liked the white recipe better than my go to traditional lasagna! Thank you for these incredible recipes!
This was fantastic. Hubby and guest both had 2 giant platefuls and I still have half a pan leftover. Very nice for a change from the tomato-based version. Thanks!
Thank you for this recipe, the poached chicken part gave me a really great idea to try my 6month old with chicken for the first time! 🙂
Going to have to try this for sure. It looks delicious! I had a similar version at a dinner party once that had sliced red tomatoes on the top before baking.
Sounds amazing Debbie!! N x
Hi Nagi another great looking recipe. Can’t wait to try this one as well, what size pan did you use? I love the one in this video what brand is it??
P.S. I’m making your Samosa’s tonight, even got the authentic Indian ingredients you use.
NAGI!
I made this last night for dinner. It is by far one of the best recipes on your site, everyone had seconds and the leftovers were polished off today for lunch. Incredible flavour. It’s been added into my regular rotation. AMAZING!