Published on
White Chicken Lasagna
Table of Contents
Dive into this creamy, cheesy White Chicken Lasagna for a comforting dinner that’s perfect for any night! Layered with tender chicken, gooey mozzarella, and rich Alfredo sauce, this dish brings restaurant-quality flavor to your table. Easy to make and ready in no time, it's the ultimate cozy meal your family will love.
This recipe is easy to make, with step-by-step photos and directions to guide you through. We’ve included pro tips and tricks to ensure your lasagna turns out perfect every time. Plus, we answer the most frequently asked questions about the recipe, so you’ll have everything you need!
More Recipes ⭐ Lasagna Soup | Texas Style Lasagna | Jalapeño Popper Chicken Pasta Casserole
This White Chicken Lasagna takes just under an hour to make, perfect for a cozy dinner or a special gathering. Layers of creamy Alfredo sauce, tender chicken, and melty cheese create an irresistible dish everyone will crave. Ideal for a family meal or potluck, it’s a crowd-pleaser that stands out with its rich flavors and comforting texture. Make this easy and delicious recipe at home to impress your loved ones with restaurant-quality goodness!
Ingredients
What you'll need to make this White Chicken Lasagna recipe:
- 9 lasagna noodles
- 4 tablespoons of salted butter
- 4 tablespoons of flour
- ¾ teaspoon of black pepper
- ½ teaspoon of sea salt
- ½ teaspoon of garlic powder
- ½ teaspoon of onion powder
- 4½ cups of whole milk
- 8-ounce block of cream cheese, sliced
- 4 cups of shredded jack cheese, divided into ½ cup, ½ cup, and three 1-cup portions
- 4 to 5 cups of baby spinach leaves
- 1 cup of ricotta
- 1 egg, lightly beaten
- ½ teaspoon of parsley (dried or fresh)
- 2 cups of diced or shredded cooked chicken
- 3 cups of shredded mozzarella cheese
Substitutions and Additions
Personalize your White Chicken Lasagna recipe by swapping out ingredients and adding delicious extras! These simple changes can make your lasagna uniquely yours. Here are some top substitutions and additions:
Substitute Mozzarella: Try using provolone or fontina for a unique twist on the cheesy goodness in your lasagna. These easy substitutions and additions can easily be swapped out while still maintaining the deliciousness of this easy chicken casserole.
Replace the Chicken: Use rotisserie chicken or turkey for a different flavor in your White Chicken Lasagna.
Substitute Alfredo Sauce: Swap Alfredo sauce with a homemade béchamel for a creamier texture in your lasagna.
Add Spinach: Toss in fresh spinach between layers for added color and a nutritious boost.
Add Mushrooms: Sautéed mushrooms bring a savory depth that pairs perfectly with the creamy sauce.
How to Make White Chicken Lasagna
Follow along with our pictures, step-by-step instructions, and tips and tricks listed below. Let’s get started on this delicious White Chicken Lasagna! You’ll love how easy and fun it is to make.
FIRST STEP: Preheat the oven to 375°F.
SECOND STEP: In a large pot of water, boil the lasagna noodles in salted water until they reach al dente (follow the package directions to cook). Drain and set aside.
THIRD STEP: In a 4-quart saucepan, melt the butter over medium heat.
Add the flour, pepper, salt, garlic powder, and onion powder to the melted butter and cook for one to two minutes until the mixture is browned and bubbly.
Pro Tip
You could add onions and garlic to the roux instead of the powders, but using onion and garlic powder is quick when you have so many components to prepare before getting the lasagna into the oven.
Sauté the onion (one cup diced small) and garlic (two to three cloves, minced) in the butter before adding the flour, salt, and pepper. Omit the garlic powder and onion powder if using fresh ingredients.
FOURTH STEP: Whisk the mixture while slowly pouring in milk until smooth and combined.
Continue cooking over medium heat until the mixture reaches a low boil and begins to thicken, six to eight minutes.
Pro Tip
It’s important to make a roux (cooking the flour and butter together) in order to add flavor and thicken the milk to make the white sauce. It also gives the cheeses a base to melt into instead of becoming stringy and gloppy.
FIFTH STEP: Add the cream cheese and a half cup of shredded jack cheese to the white sauce.
Stir, still cooking over medium heat, until the cheese is melted and the sauce is thoroughly combined. Remove the cream cheese mixture from the heat.
SIXTH STEP: Stir the spinach leaves into the sauce and set it aside.
Pro Tip
The spinach will wilt from the heat of the cream sauce – there’s no need to continue cooking it. Overcooked spinach can develop a chalky taste. Using four to five cups of spinach may seem like a lot, but it wilts down into quite a small amount.
SEVENTH STEP: In a small mixing bowl, combine the ricotta cheese, egg, parsley, and another half cup of jack cheese.
EIGHTH STEP: In a greased 9×13-inch glass baking dish, spoon a bit of the creamy spinach sauce to cover the bottom of the pan.
Place three lasagna noodles side by side into the pan.
Spread half of the ricotta mixture over the noodles and top with half of the chicken.
Spoon one-third of the white sauce mixture over the chicken and ricotta and top with one cup each of mozzarella and jack cheese.
NINTH STEP: Place another layer of noodles, the remaining ricotta, the remaining chicken, and another cup of both mozzarella and jack cheese.
TENTH STEP: Top with the remaining noodles, the remaining lasagna white sauce, and the remaining cheeses.
ELEVENTH STEP: Bake lasagna in the preheated oven for 30 to 35 minutes or until the sauce is bubbling up and the cheese is melted and beginning to brown.
TWELFTH STEP: Remove from the oven and garnish with more parsley, if desired.
Pro Tip
Add a little bit of parmesan cheese on top for extra cheesiness.
How To Serve White Chicken Lasagna
This White Chicken Lasagna is versatile and works for any occasion. Here are fun and delicious ways to serve it:
- Family Dinner Night: Kids and adults will both love this creamy, cheesy lasagna. Serve with a fresh Caesar salad and garlic bread for a cozy family meal everyone enjoys.
- Special Occasions: Impress your guests with this rich, flavorful dish at holiday dinners or celebrations. Pair it with candied carrots and a sparkling beverage to elevate the meal.
- Comfort Food for Cold Seasons: This hearty lasagna is perfect for chilly nights. Serve with warm, crusty bread and a comforting bowl of tomato soup to keep everyone warm and satisfied.
Why You'll Love This White Chicken Lasagna Recipe
White Chicken Lasagna is more than just a comforting dish—it's a beloved favorite for several delightful reasons:
- A Creamy, Cheesy Delight: This recipe blends tender chicken with rich Alfredo sauce and melty cheese, creating a creamy, cheesy experience in every bite. The combination of flavors makes this dish irresistibly delicious.
- Versatile and Crowd-Pleasing: Whether you're serving it for a family dinner or a special occasion, this lasagna always hits the spot. Its rich and comforting flavors appeal to both kids and adults alike.
- Perfect for Any Season: This lasagna warms you up in the winter and delights your taste buds in the summer. The comforting flavors make it a year-round favorite that never goes out of style.
White Chicken Lasagna isn’t just tasty—it’s a creamy, comforting dish that brings joy to any meal.
Recipe FAQ
Can I make White Chicken Lasagna ahead of time?
Yes, you can assemble the lasagna ahead of time. Simply cover it tightly and refrigerate until ready to bake.
How long should I bake White Chicken Lasagna?
Bake the lasagna at 350°F for 25-30 minutes until the cheese is melted and the top is golden brown.
What type of chicken works best for White Chicken Lasagna?
Use cooked, shredded chicken breast for the best texture and flavor. Rotisserie chicken also works well.
How do I prevent my White Chicken Lasagna from being too watery?
Drain any excess liquid from the cooked chicken and use a thick Alfredo sauce to avoid a watery lasagna.
Serving FAQ
How many servings does White Chicken Lasagna make?
This recipe typically serves 8-10 people, depending on portion size. Perfect for family dinners or gatherings.
Can I serve White Chicken Lasagna for a special occasion?
Absolutely! this easy to make casserole is a rich, flavorful dish that’s perfect for holidays, birthdays, or dinner parties.
Is White Chicken Lasagna suitable for kids?
Yes, kids love the creamy, cheesy layers in this lasagna. It’s a great way to get them excited about dinner!
How should I serve White Chicken Lasagna at a dinner party?
Serve it straight from the oven to your guests. The warm, gooey layers make an impressive and comforting main dish.
Storage FAQ
For the best results, follow these directions, tips, and tricks for optimal storage of your White Chicken Lasagna. From making ahead to reheating leftovers, we've got you covered to ensure every bite remains as delicious as the first.
Can I prepare White Chicken Lasagna ahead of time?
Yes, you can assemble the lasagna a day before baking. Cover it tightly and store it in the fridge.
What’s the best way to store leftover White Chicken Lasagna?
Store any leftovers in an airtight container in the fridge. They’ll stay fresh for up to three days.
Can I freeze White Chicken Lasagna?
Yes, you can freeze the lasagna before or after baking. Wrap it tightly and freeze for up to three months.
How do I thaw and reheat frozen White Chicken Lasagna?
Thaw the lasagna in the fridge overnight. Reheat in the oven at 350°F until heated through.
Can I reheat White Chicken Lasagna in the microwave?
Yes, reheat in the microwave in 1-minute intervals until warm, but avoid overcooking to keep it moist.
White Chicken Lasagna
Ingredients
- 9 lasagna noodles
- 4 tablespoons salted butter
- 4 tablespoons flour
- ¾ teaspoon black pepper
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 4½ cups whole milk
- 8 ounces cream cheese (sliced)
- 4 cups jack cheese (shredded and divided into ½ cup, ½ cup, and three 1-cup portions)
- 4-5 cups baby spinach leaves
- 1 cup ricotta
- 1 egg (lightly beaten)
- ½ teaspoon parsley (dried or fresh)
- 2 cups cooked chicken (diced or shredded)
- 3 cups mozzarella cheese (shredded)
DIRECTIONS
- Preheat oven to 375°F.
- Cook the lasagna noodles in salted water until they reach al dente (follow the package instructions to cook). Drain and set aside.
- In a 4-quart saucepan, melt butter over medium heat. Add the flour, pepper, salt, garlic powder, and onion powder to the melted butter and cook for 1 to 2 minutes until the mixture is browned and bubbly.
- Whisk the mixture while slowly pouring in milk until smooth and combined. Continue cooking over medium heat until the mixture reaches a low boil and begins to thicken (6 to 8 minutes).
- Add cream cheese and ½ cup shredded jack cheese to the white sauce. Stir, still cooking over medium heat, until cheese is melted and sauce is thoroughly combined. Remove from the heat.
- Stir the spinach leaves into the white sauce and set aside.
- In a small mixing bowl, combine the ricotta cheese, egg, parsley, and another ½ cup of jack cheese.
- In a greased 9×13-inch glass baking dish, spoon a bit of the sauce to cover the bottom of the pan. Place three lasagna noodles side by side into the pan.
- Spread ½ of the ricotta mixture over the noodles and top with ½ of the chicken. Spoon ⅓ of the sauce over the chicken and ricotta and top with 1 cup each of mozzarella and jack cheese.
- Place another layer of noodles, the remaining ricotta, the remaining chicken, and another cup of both mozzarella and jack cheese.
- Top with the remaining noodles, the remaining sauce, and the remaining cheese.
- Bake lasagna for 30 to 35 minutes or until the sauce is bubbling up and the cheese is melted and beginning to brown.
- Remove from the oven and garnish with more parsley, if desired.
Notes
- You could add onions and garlic to the roux instead of the powders, but using the garlic and onion powder is quick when you have so many components to prepare before getting the lasagna into the oven. Sauté the onion (1 cup diced small) and garlic (2 to 3 cloves, minced) in the butter before adding the flour, salt, and pepper. Omit the garlic powder and onion powder if using fresh ingredients.
- It’s important to make a roux (cooking the flour and butter together) in order to add flavor and thicken the milk to make the white sauce. It also gives the cheeses a base to melt into instead of becoming stringy and gloppy.
- The spinach will wilt from the heat of the cream sauce – there’s no need to continue cooking it. Overcooked spinach can develop a chalky taste. 4 to 5 cups of spinach may seem like a lot, but it wilts down into quite a small amount.
- Add a little bit of parmesan cheese on top for extra cheesiness
Leave a Comment