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White Chicken Lasagna
Recipe video above. Tender shredded chicken and golden, garlicky mushrooms smothered in a cheesy Alfredo sauce, layered up with lasagna sheets. It's a WHITE chicken lasagna - and it's amazing!
👥 8 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 15 min🔥 Cook: 1h 15m👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pot
- ●skillet
- ●bowl
- ●whisk
- ●oven
- ●baking dish
📝 Preparation Steps
1
Chicken:
2
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.
(1L) milk (, any fat %)4 cups(500ml) chicken broth (/ stock)2 cupsbay leaves (, dried)2(30g) butter (, separated)2 tbsp(200g) cheddar cheese (, shredded (Note 2))2 cups(13 oz) lasagna sheets (, fresh (or 250g/8oz dried) (Note 3))375g(200g) mozzarella cheese (, shredded)2 cups
3
Place lid on, simmer gently on medium low for ⏱️ 15 minutes (do not boil, can make milk split).
4
Remove chicken and shred. Cover pot and set poaching liquid aside.
5
Mushrooms:
6
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.
7
Cook for ⏱️ 5 minutes, stirring leisurely, until golden. Transfer to bowl and repeat with remaining mushrooms.
8
White Sauce:
9
Lower heat down to medium.
10
Melt butter in skillet, then add garlic. Stir until golden.
11
Add flour. Stir constantly for ⏱️ 1 minute.
12
Gradually pour in 2 cups of reserved poaching liquid while stirring constantly, it should turn into a thick paste.
(1L) milk (, any fat %)4 cups(500ml) chicken broth (/ stock)2 cups(30g) butter (, separated)2 tbspcup (110g) flour (, plain / all purpose)3/4(200g) cheddar cheese (, shredded (Note 2))2 cups(13 oz) lasagna sheets (, fresh (or 250g/8oz dried) (Note 3))375g(200g) mozzarella cheese (, shredded)2 cups
13
Mix in another cup of liquid, then add remaining liquid and stir well to dissolve. Use whisk if necessary to make lump free.
(1L) milk (, any fat %)4 cups(500ml) chicken broth (/ stock)2 cups(30g) butter (, separated)2 tbspcup (110g) flour (, plain / all purpose)3/4(200g) cheddar cheese (, shredded (Note 2))2 cups(13 oz) lasagna sheets (, fresh (or 250g/8oz dried) (Note 3))375g(200g) mozzarella cheese (, shredded)2 cups
14
Stir constantly for 1 to ⏱️ 2 minutes until it thickens - you should be able to draw a path across a spoon (see video).
15
Remove from heat, stir in cheese until melted. Taste and add more salt & peppers, if needed.
16
REMOVE 2 1/2 cups (625ml) of sauce (save for topping). Then stir in chicken and mushrooms into remaining sauce.
(1L) milk (, any fat %)4 cups(500ml) chicken broth (/ stock)2 cups(30g) butter (, separated)2 tbspcup (110g) flour (, plain / all purpose)3/4(200g) cheddar cheese (, shredded (Note 2))2 cups(13 oz) lasagna sheets (, fresh (or 250g/8oz dried) (Note 3))375g(200g) mozzarella cheese (, shredded)2 cups
17
Assemble & Bake:
18
Preheat oven to 180°C/350°F.
19
Smear some sauce on the base of a 23 x 33 cm / 9 x 13" baking dish. Cover base with lasagna sheets.
20
Top with half chicken mixture, then lasagna sheets, remaining chicken mixture then more lasagna sheets.
21
Pour over reserved White Sauce, sprinkle with mozzarella. Cover loosely with foil or use upside down baking tray (ensure it's not touching cheese).
22
Bake for ⏱️ 25 minutes. Remove foil, bake further ⏱️ 10 minutes until golden and bubbly.
23
Stand ⏱️ 10 minutes, garnish with parsley if desired then cut to serve!
Nutrition Facts
calories
558 kcal
fat Content
32 g
serving Size
1 serving
fiber Content
1 g
sugar Content
8 g
sodium Content
1267 mg
protein Content
48 g
cholesterol Content
159 mg
carbohydrate Content
19 g
saturated Fat Content
17 g
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