why make this recipe
White Chicken Lasagna is a comforting and delicious dish that combines tender chicken, creamy sauce, and cheesy layers of goodness. This recipe is great for family dinners or gatherings. It’s an excellent way to use chicken and create a heartwarming meal that everyone will love.
how to make White Chicken Lasagna
Ingredients:
- 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
- 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)
- 50g/4 tbsp butter
- 2 garlic cloves (minced)
- 3/4 cup (110g) flour (plain/all-purpose)
- 2 cups (200g) cheddar cheese (shredded, Note 2)
- 375g (13 oz) lasagna sheets (fresh or 250g/8oz dried, Note 3)
- 2 cups (200g) mozzarella cheese (shredded)
Directions:
- Chicken: In a pot, add the chicken, milk, chicken broth, bay leaves, thyme, Vegeta, and black pepper. Bring to a boil, then reduce the heat and simmer until the chicken is cooked. Once done, remove the chicken and let it cool before shredding it into pieces.
- Mushrooms: In a pan, heat 1 tbsp of butter and 1 tbsp of olive oil. Add the mushrooms and garlic, and sauté until the mushrooms are soft. Season with salt and pepper. Set aside.
- White Sauce: In the same pan, melt 50g of butter over medium heat. Add minced garlic, followed by flour, and stir for a minute. Slowly whisk in the chicken broth, and bring it to a boil. Cook until the sauce thickens. Mix in the cheddar cheese until melted and smooth.
- Assemble & Bake: In a baking dish, layer the ingredients. Start with some white sauce, then lasagna sheets, shredded chicken, sautéed mushrooms, and more white sauce. Repeat this process until all ingredients are used, finishing with the white sauce. Top with mozzarella cheese. Bake in the oven at 180°C (350°F) for about 30-40 minutes or until golden and bubbly.
how to serve White Chicken Lasagna
Once the White Chicken Lasagna is done baking, let it cool for a few minutes. Cut into squares and serve warm. It pairs well with a simple green salad or garlic bread to complete the meal.
how to store White Chicken Lasagna
You can store any leftover White Chicken Lasagna in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the oven until heated through or use a microwave.
tips to make White Chicken Lasagna
- Use pre-cooked chicken to save time.
- Feel free to add vegetables like spinach or zucchini for extra nutrients.
- Make sure to let it cool before slicing for better pieces.
variation
You can make a vegetarian version by replacing the chicken with vegetables like spinach, zucchini, and bell peppers while still keeping the creamy white sauce and cheese layers.
FAQs
Q: Can I use leftover chicken?
A: Yes, leftover or rotisserie chicken works great for this recipe!
Q: Is it necessary to pre-cook the lasagna sheets?
A: If you are using dried lasagna sheets, it may be necessary to pre-cook them. Fresh sheets usually soften during baking.
Q: Can I freeze White Chicken Lasagna?
A: Absolutely! You can freeze it before baking or after. Just make sure to cover it well and consume it within a few months.
White Chicken Lasagna
Ingredients
For the Chicken
- 1 kg chicken breast (or boneless skinless thigh)
- 4 cups milk (any fat %)
- 2 cups chicken broth (stock)
- 2 pieces 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
For the Mushrooms
- 2 tbsp butter (separated) 1 tbsp for cooking mushrooms, 50g for white sauce
- 2 tbsp olive oil (separated) 1 tbsp for cooking mushrooms
- 500 g mushrooms (quartered)
- 2 cloves garlic (minced) 1 for mushrooms, 2 for white sauce
- 1/2 tsp salt
- 1/2 tsp black pepper
For the White Sauce
- 3/4 cup flour (plain/all-purpose)
- 200 g cheddar cheese (shredded) Note 2
For Assembly
- 375 g lasagna sheets (fresh or 250g/8oz dried) Note 3
- 200 g mozzarella cheese (shredded)
Instructions
Cook Chicken
- In a pot, add the chicken, milk, chicken broth, bay leaves, thyme, Vegeta, and black pepper. Bring to a boil, then reduce the heat and simmer until the chicken is cooked.
- Once done, remove the chicken and let it cool before shredding it into pieces.
Prepare Mushrooms
- In a pan, heat 1 tbsp of butter and 1 tbsp of olive oil. Add the mushrooms and garlic, and sauté until the mushrooms are soft.
- Season with salt and pepper. Set aside.
Make White Sauce
- In the same pan, melt 50g of butter over medium heat. Add minced garlic, followed by flour, and stir for a minute.
- Slowly whisk in the chicken broth, and bring it to a boil. Cook until the sauce thickens.
- Mix in the cheddar cheese until melted and smooth.
Assemble & Bake
- In a baking dish, layer the ingredients. Start with some white sauce, then lasagna sheets, shredded chicken, sautéed mushrooms, and more white sauce.
- Repeat this process until all ingredients are used, finishing with the white sauce.
- Top with mozzarella cheese and bake in the oven at 180°C (350°F) for about 30-40 minutes or until golden and bubbly.