Creamy Chicken Lasagna
Creamy Chicken Lasagna combines tender chicken, rich white sauce, and gooey cheese.A comforting, crowd-pleasing twist on the traditional Italian classic.Perfect for family dinners, potlucks, or special occasions.Each creamy, cheesy layer is pure comfort food bliss.
Ingredients
- 9 lasagna noodles, cooked and drained
- 2 cups cooked, shredded chicken
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup spinach (optional)
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- In a saucepan, melt butter and sauté garlic for 1 minute. Stir in flour to make a roux.
- Gradually whisk in milk and cream until smooth and thickened.
- Add Parmesan, Italian seasoning, salt, and pepper. Stir until cheese melts.
- In a bowl, mix shredded chicken with ½ cup of the sauce.
- Spread a thin layer of sauce on the bottom of the baking dish.
- Layer 3 noodles, half of the chicken mixture, some ricotta, mozzarella, and spinach.
- Repeat layers, ending with noodles and sauce on top. Sprinkle remaining mozzarella and Parmesan over the final layer.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 10–15 minutes until golden and bubbly.
- Let cool for 10 minutes before slicing. Garnish with parsley.
Notes
- You can use rotisserie chicken for convenience.
- Substitute spinach with mushrooms or broccoli for variation.
- Add a pinch of nutmeg for extra flavor in the white sauce.
- Use oven-ready noodles to save time.
- Store leftovers in the fridge for up to 3 days.