Name: White Chicken Lasagna Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 kg (2 lb) chicken breast or boneless skinless thigh; 4 cups (1 L) milk (any fat %); 2 cups (500 ml) chicken broth or stock; 2 bay leaves (dried); 3 sprigs thyme or 1 tsp dried thyme; 2 tsp Vegeta or chicken stock powder/granulated bouillon; 1/2 tsp black pepper; 2 tbsp (30 g) butter (separated); 2 tbsp olive oil (separated); 500 g (1 lb) mushrooms, quartered; 2 garlic cloves, minced; 1/2 tsp salt; 1/2 tsp black pepper; 50 g (4 tbsp) butter; 2 garlic cloves, minced; 3/4 cup (110 g) plain/all-purpose flour; 2 cups (200 g) cheddar cheese, shredded; 2 cups (200 g) mozzarella cheese, shredded; 375 g (13 oz) fresh lasagna sheets (or 250 g/8 oz dried)

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Introduction

This White Chicken Lasagna is a creamy, flavorful twist on the classic Italian favorite. Tender poached chicken, sautéed mushrooms, and a rich white sauce layered between lasagna sheets make for a comforting and delicious meal perfect for family dinners.

A creamy, cheesy casserole slice is being lifted on a fork from a white shallow bowl, showing layers of shredded chicken mixed with pieces of brown mushrooms and a thick, smooth white sauce with melted, slightly browned cheese on top sprinkled with small green herbs. To the side of the casserole inside the bowl, there is a small bunch of fresh green leafy salad. The bowl rests on a surface with white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 kg (2 lb) chicken breast or boneless skinless thigh
4 cups (1 L) milk (any fat percentage)

2 cups (500 ml) chicken broth or stock
2 dried bay leaves

3 sprigs thyme or 1 tsp dried thyme
2 tsp Vegeta or chicken stock powder/granulated bouillon

1/2 tsp black pepper
2 tbsp (30 g) butter, divided
2 tbsp olive oil, divided

500 g (1 lb) mushrooms, quartered
2 garlic cloves, minced (for mushrooms)
1/2 tsp salt and 1/2 tsp pepper (for mushrooms)

50 g (4 tbsp) butter
2 garlic cloves, minced (for white sauce)
3/4 cup (110 g) plain/all-purpose flour

2 cups (200 g) cheddar cheese, shredded
375 g (13 oz) fresh lasagna sheets or 250 g (8 oz) dried
2 cups (200 g) mozzarella cheese, shredded

Instructions

Step 1: In a large saucepan, combine milk, chicken broth, and Vegeta (or stock powder). Bring to a very gentle simmer over medium heat. Add chicken breasts, black pepper, bay leaves, and thyme. Cover with a lid and simmer gently on medium-low heat for 15 minutes. Avoid boiling to prevent the milk from splitting.
Step 2: Remove the chicken from the liquid and shred it using two forks. Cover the chicken and set aside the poaching liquid for later use.
Step 3: Heat half the olive oil and half the butter in a large, deep skillet or pot over high heat. Add half the mushrooms, half the garlic, salt, and pepper. Cook for 5 minutes, stirring occasionally until the mushrooms are golden. Transfer to a bowl and repeat with the remaining mushrooms, garlic, salt, and pepper.

Step 4: Reduce the heat to medium. In the same skillet, melt 50 g (4 tbsp) butter and add the remaining garlic. Stir until the garlic turns golden.
Step 5: Stir in the flour and cook constantly for 1 minute to form a roux.
Step 6: Gradually pour in 2 cups of the reserved poaching liquid while stirring constantly. The mixture should thicken into a thick paste.

Step 7: Mix in another cup of the poaching liquid, then add the remaining liquid. Whisk continuously to avoid lumps.
Step 8: Stir constantly for 1 to 2 minutes until the sauce thickens enough that you can draw a path across a spoon. Remove from heat and stir in the shredded cheddar cheese until melted. Taste and adjust salt and pepper if needed.
Step 9: Reserve 2 1/2 cups (625 ml) of the white sauce separately for topping. Stir the shredded chicken and sautéed mushrooms into the remaining sauce.

Step 10: Preheat your oven to 180°C (350°F). Spread some of the chicken sauce on the base of a 23 x 33 cm (9 x 13 inch) baking dish. Arrange a layer of lasagna sheets over the sauce.
Step 11: Spread half of the chicken and mushroom mixture over the sheets. Top with another layer of lasagna sheets, then the remaining chicken mixture, and another layer of lasagna sheets.
Step 12: Pour the reserved white sauce evenly over the top layer and sprinkle with shredded mozzarella cheese. Cover loosely with foil or an inverted baking tray, ensuring it does not touch the cheese.

Step 13: Bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the top is golden and bubbly.
Step 14: Let the lasagna stand for 10 minutes before serving. Garnish as desired and enjoy!

Tips & Variations

For extra flavor, add a pinch of nutmeg to the white sauce while cooking.

Fresh lasagna sheets give a softer texture, but dried sheets work well if pre-cooked according to package instructions.
You can swap thyme for rosemary or oregano for a different herbal note.
Use a blend of cheeses like Parmesan or Gruyère to enhance richness.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 180°C (350°F) oven until heated through. You can also reheat individual portions in the microwave, covered loosely to retain moisture.

How to Serve

A close-up of a white plate with a creamy layered casserole featuring three visible layers: the bottom layer has brown mushrooms and shredded chicken, the middle layer has a thick white sauce, and the top layer is golden melted cheese with light brown spots and sprinkled green herbs, with a silver fork lifting a piece from the plate, and a small green leafy salad on the side, all set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well and will be juicy and flavorful when poached gently in the milk and broth mixture.

Do I have to use fresh lasagna sheets?

No, dried lasagna sheets can be used if cooked before assembly according to package instructions, or if the white sauce is sufficiently liquid to cook them during baking.