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White chicken lasagna in a casserole dish with a plate and a silver fork to the side and a bowl of chopped parsley.

Creamy White Chicken Lasagna

4.93 from 13 votes
Created by Mariam Ezzeddine
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 lasagna irresistible.
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Prep Time 15 minutes
Cook Time 1 hour
Course Main Dishes
Cuisine Italian
Servings 8

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.

Nutrition

Calories: 738kcal | Carbohydrates: 33g | Protein: 39g | Fat: 51g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 242mg | Sodium: 813mg | Potassium: 331mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1569IU | Vitamin C: 1mg | Calcium: 439mg | Iron: 2mg
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