Description
This creamy and comforting White Chicken Lasagna features tender poached chicken simmered in a flavorful broth, combined with sautéed mushrooms and a rich, cheesy white sauce layered between fresh lasagna sheets. Baked to golden perfection and topped with mozzarella cheese, it’s a perfect twist on classic lasagna that is both hearty and delicious.
Ingredients
Scale
Chicken Poaching Liquid and Chicken
- 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
Mushrooms
- 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
White Sauce (Béchamel) and Cheese
- 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
Lasagna
- 375 g (13 oz) fresh lasagna sheets (or 250 g/8 oz dried)
Instructions
- Poach the Chicken: In a large saucepan, combine milk, chicken broth, and chicken stock powder. Bring to a very gentle simmer over medium heat. Add the 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.
- Shred the Chicken: Remove the chicken from the poaching liquid and shred it finely with two forks. Cover the shredded chicken and set aside. Keep the poaching liquid for later use in the sauce.
- Sauté Mushrooms: In a very large deep skillet or pot, heat half the butter and olive oil over high heat. Add half of the mushrooms along with half the minced garlic, salt, and pepper. Cook for about 5 minutes stirring occasionally until the mushrooms turn golden. Transfer to a bowl and repeat the process with the remaining mushrooms and garlic.
- Prepare the White Sauce: Reduce the heat to medium. In the same skillet, melt 50 g butter and add the remaining minced garlic, stirring until golden. Add the flour and stir constantly for 1 minute to form a roux. Gradually pour in 2 cups of the reserved poaching liquid, stirring constantly until the mixture turns into a thick paste. Continue adding the remaining poaching liquid in two stages, stirring well to avoid lumps, and whisk if necessary.
- Thicken and Finish Sauce: Continue stirring the sauce for 1 to 2 minutes until it thickens enough that you can draw a path across a spoon. Remove the pan from heat and stir in the cheddar cheese until melted and the sauce is smooth. Adjust seasoning with additional salt and pepper if needed.
- Mix Chicken and Mushrooms: Remove 2 1/2 cups (625 ml) of the white sauce and set aside for topping. Stir the shredded chicken and sautéed mushrooms into the remaining sauce to create the filling mixture.
- Assemble the Lasagna: Preheat the oven to 180°C (350°F). Lightly smear some of the chicken and mushroom sauce on the base of a 23 x 33 cm (9 x 13 inch) baking dish. Arrange a layer of lasagna sheets over the base. Spread half of the chicken mixture evenly on the sheets, then place another layer of lasagna sheets. Add the remaining chicken mixture, followed by the final layer of lasagna sheets.
- Add Sauce and Cheese Topping: Pour the reserved white sauce evenly over the top layer of lasagna sheets. Sprinkle shredded mozzarella cheese generously over the sauce. Cover the dish loosely with foil or place an inverted baking tray on top without touching the cheese to prevent over-browning.
- Bake the Lasagna: Bake in the preheated oven for 25 minutes. Remove the foil or tray and bake uncovered for an additional 10 minutes until the top is golden and bubbly.
- Rest and Serve: Allow the lasagna to stand for 10 minutes before serving to help it set. Garnish as desired and enjoy.
Notes
- Note 1: Vegeta can be substituted with chicken stock powder or granulated bouillon for flavoring the poaching liquid.
- Note 2: Cheddar cheese adds sharpness, but you can adjust cheese types to your preference.
- Note 3: Fresh lasagna sheets are preferred for better texture; if using dried, adjust cooking times accordingly.
- Be careful not to bring the poaching liquid to a boil to prevent milk from curdling.
- Use a whisk when adding liquid to flour to avoid lumps in the white sauce.
- Allowing the lasagna to rest after baking helps the layers set and makes slicing easier.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: white chicken lasagna, creamy chicken lasagna, mushroom lasagna, homemade lasagna, baked lasagna, Italian chicken recipe
