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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

5 from 4 votes
Created by Mariam E.
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.
Prep Time 15 mins
Cook Time 1 hr
Course Main Dishes
Cuisine Italian
Servings 8


  • 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


  • 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.


  • 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.


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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