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Creamy white chicken lasagna has layer after layer of creamy bechamel sauce, mushrooms, chicken, cheese and tender noodles. This comforting dish is the creamiest, cheesiest white chicken lasagna ever. It’s so easy to prepare this chicken lasagna recipe in advance and it freezes and reheats well.
Chicken lasagna with white sauce is the perfect alternative to traditional meat lasagna. Tender leftover rotisserie chicken and a creamy homemade alfredo bechamel sauce with mushrooms and garlic make this white chicken lasagna recipe irresistible.
If you love comforting pasta dishes try my Chicken Scampi Pasta, Easy Baked Spaghetti, or Creamy Chicken Alfredo.
Why You’ll Love This Easy Chicken Lasagna
- Perfect for meal prep. Prepare this lasagna in advance and refrigerate it for up to 24 hours or freeze up to 3 months before baking. The leftovers also reheat well so you can enjoy them later in the week.
- Creamy and dreamy. The creamy alfredo bechamel sauce is a wonderful alternative to traditional lasagna made with red tomato sauce.
- It’s the ultimate comfort food. Creamy chicken lasagna is cheesy, warm, comforting and filling.
White Chicken Lasagna Ingredients
- Fresh Lasagna Sheets – cooked according to the package.
- Butter – use unsalted to control the salt level better.
- Mushroom – slice white or baby Bella mushrooms.
- Flour – use all-purpose flour.
- Garlic – fresh garlic has a superior flavor.
- Broth – chicken broth provides flavor and moisture.
- Heavy Cream – heavy cream creates a silky sauce, but you can substitute half and half.
- Seasonings – you’ll use ground black pepper, Italian seasoning and salt.
- Cheese – a combination of cheddar cheese, parmesan cheese, and mozzarella cheese is used throughout this dish.
- Rotisserie Chicken – you can also cook and shred several chicken breasts.
- Parsley – to garnish.
How To Make Chicken Lasagna
- Prepare the equipment. Preheat the oven to 350 degrees F. Grease a 9X13 baking dish and keep it ready.
- Prepare the noodles. Cook the lasagna noodles according to the package instructions and keep it aside on a tray for using it later.
- Cook the mushrooms. Heat a medium skillet with a tablespoon of butter; add the mushroom and cook until the mushroom releases the moisture. Transfer the cooked mushroom to a plate.
- Prepare the lasagna white sauce. To a Dutch oven on a medium flame add the remaining butter. Once the butter is melted, sprinkle the flour and cook for a minute.
- Add the minced garlic and stir in the chicken broth slowly. Add the heavy cream and cook for 2-3 minutes. Add the seasonings; black pepper, Italian seasonings and salt. Stir in the cheddar cheese and parmesan cheese and mix well until the cheese is melted and sauce is thickened. Reserve about 1 cup prepared sauce in a bowl.
- Add the chicken and mushrooms. Add the cooked mushrooms and rotisserie chicken back to the pot with the remaining sauce and combine everything together.
- Layer the ingredients. Spread 2 tbsp of reserved sauce over the baking dish, arrange a layer of cooked lasagna noodles, spread half of the chicken mixture and top with ¼ cup mozzarella cheese. Arrange the lasagna noodles again and repeat the same.
- Top with cheese and bake. Pour the remaining sauce over and sprinkle the mozzarella cheese on top evenly. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and cook further for 20-25 minutes until the cheese is melted.
- Garnish and serve. Once done garnish the lasagna with chopped parsley and slice the lasagna to equal squares and serve.
Tips To Make The Best Chicken Lasagna Recipe
- Use leftover rotisserie chicken.
- If you don’t have a rotisserie chicken, you can make my Oven Baked Chicken Breasts and shred it.
- Freshly grated parmesan and shredded mozzarella melt much better than pre-grated and pre-shredded. If you have the time, buy a block and run it through a food processor to quickly prepare them.
- The top layer of pasta needs to be totally covered in cheese to prevent the lasagna sheets from becoming too brittle and dry.
- Tent with foil if the cheese is browning too quickly.
- Store leftovers in the fridge for 4 days or in the freezer for up to 4 months.
- To prepare as a freezer meal, wrap and freeze before baking.
- Allow the lasagna to cool for 10-15 minutes before slicing and serving.
Frequently Asked Questions
White sauce is sometimes called bechamel sauce. It is made by preparing a roux of butter and flour and whisking in milk or cream.
Oven ready noodles are a great time saver. If you prefer to use those, you can skip the process of pre-boiling lasagna noodles.
Lasagna is full of luscious layers and is perfect for including more vegetables. Stir some fresh spinach into the sauce, layer in ribbons of zucchini, mix in olives, roasted red peppers, or artichokes. There are so many options for personalizing this dish to your tastes and what’s available in your fridge.
I love using rotisserie chicken for this lasagna but you can easily substitute any cooked meat from turkey (ground or shredded), cooked shrimp, ground beef or Italian sausage.
Cover tightly and store leftover lasagna in the fridge for up to 4 days. Reheat in the microwave or bake in the oven (preferred) at low temperature until warmed through.
Prepare the recipe as directed but wrap and freeze the lasagna before baking. Freeze for up to 3 months. Thaw overnight in the fridge and bake as directed until hot and bubbly. You may find that it takes a little bit longer to bake, since the lasagna is pretty cold when it goes in.
Serve lasagna with Crusty Artisan Bread for sopping up the sauce, Sweet Hawaiian Bread, Garlic Bread, or Cheesy Broccoli Bites , which are great options as well.
More Lasagna Recipes
- Baked Eggplant Parmesan Lasagna
- Creamy Chicken Alfredo Lasagna
- Greek Alfredo Lasagna
- Meat Lasagna
- Chicken Alfredo Roll Ups
I hope you enjoy all the recipes I share with you, including this delicious Creamy White Chicken Lasagna recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Creamy White Chicken Lasagna
Ingredients
- 9-12 fresh lasagna sheets
- 4 tbsp unsalted butter, divided
- 1 ½ cup mushroom, sliced
- 3 tbsp flour
- 1 tbsp minced garlic
- 3 cups chicken broth
- 2 cups heavy cream
- 1 tsp ground black pepper
- 1 tsp Italian seasonings
- ½ tsp salt
- 2 cups cheddar cheese, shredded
- ¼ cup parmesan cheese, shredded
- 2 cups rotisserie chicken, shredded
- 2 cups mozzarella cheese, divided
- Fresh parsley, to garnish
Instructions
- Preheat the oven to 350 degrees F. Grease a 9X13 baking dish and keep it ready.
- Cook the lasagna noodles according to the package instructions and keep it aside on a tray for using it later.
- Heat a medium skillet with a tablespoon of butter; add the mushroom and cook until the mushroom releases the moisture. Transfer the cooked mushroom to a plate.
- To a dutch oven on a medium flame add the remaining butter. Once the butter is melted, sprinkle the flour and cook for a minute. Add the minced garlic and stir in the chicken broth slowly. Add the heavy cream and cook for 2-3 minutes.
- Add the seasonings; black pepper, Italian seasonings and salt. Stir in the cheddar cheese and parmesan cheese and mix well until the cheese is melted and sauce is thickened. Reserve about 1 cup prepared sauce in a bowl.
- Add the cooked mushrooms and rotisserie chicken back to the pot with the remaining sauce and combine everything together.
- Spread 2 tbsp of reserved sauce over the baking dish, arrange a layer of cooked lasagna noodles, spread half of the chicken mixture and top with ¼ cup mozzarella cheese. Arrange the lasagna noodles again and repeat the same.
- Pour the remaining sauce over and sprinkle the mozzarella cheese on top evenly.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and cook further for 20-25 minutes until the cheese is melted.
- Once done garnish the lasagna with chopped parsley and slice the lasagna to equal squares and serve.
Notes
- Use leftover rotisserie chicken.
- If you don’t have a rotisserie chicken, you can make my Oven Baked Chicken Breasts and shred it.
- Freshly grated parmesan and shredded mozzarella melt much better than pre-grated and pre-shredded. If you have the time, buy a block and run it through a food processor to quickly prepare them.
- The top layer of pasta needs to be totally covered in cheese to prevent the lasagna sheets from becoming too brittle and dry.
- Tent with foil if the cheese is browning too quickly.
- Store leftovers in the fridge for 4 days or in the freezer for up to 4 months.
- To prepare as a freezer meal, wrap and freeze before baking.
- Allow the lasagna to cool for 10-15 minutes before slicing and serving.
