Chicken Lasagna With White Sauce Recipes

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WHITE CHEESE CHICKEN LASAGNA



White Cheese Chicken Lasagna image

A chicken and spinach lasagna with a creamy white cheese sauce. Great for any kind of pot luck. My kids love it.

Provided by Lisa Humpf

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 12

Number Of Ingredients 18

9 lasagna noodles
½ cup butter
1 onion, chopped
1 clove garlic, minced
½ cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 ½ cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
¼ cup grated Parmesan cheese for topping

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
  • Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
  • Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
  • Bake 35 to 40 minutes in the preheated oven.

Nutrition Facts : Calories 368.9 calories, Carbohydrate 22.8 g, Cholesterol 77.1 mg, Fat 20.7 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 12 g, Sodium 670.9 mg, Sugar 3.2 g

ELEGANT CHICKEN LASAGNA WITH WHITE SAUCE



Elegant Chicken Lasagna With White Sauce image

This elegant lasagna is perfect for company.

Provided by MARBALET

Categories     Main Dish Recipes     Pasta     Chicken

Yield 8

Number Of Ingredients 14

8 lasagna noodles
1 (10.75 ounce) can condensed cream of mushroom soup
⅔ cup chicken broth
½ teaspoon poultry seasoning
2 (3 ounce) packages cream cheese
1 cup cottage cheese
½ cup sour cream
½ cup mayonnaise
⅓ cup pimento-stuffed green olives
⅓ cup chopped onion
⅓ cup chopped green bell pepper
¼ cup chopped parsley
3 cups diced, cooked chicken meat
1 ½ cups seasoned dry bread crumbs

Steps:

  • Cook noodles in a large pot of boiling water until done. Drain.
  • Mix mushroom soup, broth, and poultry seasoning in a saucepan. Heat through.
  • Beat together the cheeses, sour cream, and mayonnaise. Stir in olives, onions, green pepper and parsley.
  • Place half of the noodles in a 9 x 13 inch pan. Layer with 1/2 cheese mixture, 1/2 chicken, and 1/2 mushroom soup mixture. Repeat. Top with crumbs.
  • Bake at 375 degrees F (190 degrees C) for 30 minutes, or until heated through.

Nutrition Facts : Calories 529 calories, Carbohydrate 38.3 g, Cholesterol 78.5 mg, Fat 29.8 g, Fiber 2.1 g, Protein 27.2 g, SaturatedFat 10.6 g, Sodium 942.6 mg, Sugar 3.4 g

CHICKEN LASAGNA WITH WHITE SAUCE



Chicken Lasagna with White Sauce image

Creamy, cheesy, chickeny lasagna - you'll fall in love all over again!

Provided by MARBALET

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 9

2 cups shredded mozzarella cheese
2 (10.75 ounce) cans condensed cream of mushroom soup
1 ½ cups milk
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 egg
1 pint part-skim ricotta cheese
12 lasagne noodles, cooked and drained
2 cups diced, cooked chicken meat
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Reserve 2/3 cup of the mozzarella cheese for the top layer of the lasagna. In a medium size bowl, combine remaining 1 1/3 cup mozzarella, soup and milk and set aside. In another medium size bowl, combine spinach, egg and ricotta. Mix well, then combine with soup mixture and mix all together.
  • In the bottom of a 13x9 inch baking dish, spread 1/3 of the mixture. Spread 1/3 of the chicken over the mixture and arrange 4 lasagna noodles over mixture and repeat. Top with remaining 1/3 of mixture, chicken, noodles and reserved 2/3 cup mozzarella cheese and Parmesan cheese.
  • Bake at 350 degrees F (175 degrees C) for 40 minutes or until hot and bubbling. Let stand 15 minutes before serving.

Nutrition Facts : Calories 493.1 calories, Carbohydrate 39.5 g, Cholesterol 101.7 mg, Fat 21.8 g, Fiber 2.2 g, Protein 35.3 g, SaturatedFat 10.4 g, Sodium 906.1 mg, Sugar 5.3 g

LIGHTER WHITE SAUCE CHICKEN LASAGNA



Lighter White Sauce Chicken Lasagna image

Make and share this Lighter White Sauce Chicken Lasagna recipe from Food.com.

Provided by Haversac

Categories     Chicken

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 17

9 no-boil lasagna noodles
2 (10 3/4 ounce) cans 98% fat-free cream of chicken soup
1/2 cup fat free sour cream
8 ounces sliced fresh mushrooms
9 ounces fresh spinach
1 tablespoon butter
1 onion, chopped
2 -3 garlic cloves, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground black pepper
1/2 teaspoon poultry seasoning
2 cups cubed cooked chicken
2 cups shredded reduced-fat mozzarella cheese, divided
1 cup shredded reduced-fat parmesan cheese (reserve 1/4 cup for sprinkling over the top once lasagna is assembled)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt the butter in a large saucepan over low to medium heat and cook the onion and garlic in the butter until tender, stirring frequently.
  • In a large bowl, mix together cream of chicken soup, sautéed onions and garlic mixture, sour cream, garlic powder, onion powder, oregano, basil, pepper, poultry seasoning, and 1/4 cup of shredded Parmesan cheese, and all of the cubed chicken.
  • In a 9x13 inch casserole dish start layering as follows: place 3 lasagna noodles at bottom of dish, and spread half of the chicken mixture over the noodles, 1/2 of the mushrooms, and 1/2 of the spinach. Sprinkle 1/4 cup of grated parmesan cheese and 1/4 cup of mozzarella over the top.
  • Create another layer by repeating above step.
  • Use last 3 noodles to cover the second layer, and spread the entire top of the lasagna with the remaining 1 1/2 cups of shredded mozzarella and remaining 1/4 cup of parmesan.
  • When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes @ 350 degree F (175 degrees C).
  • Remove foil and continue baking, for another 15-20 minutes or until cheesee browns nicely.
  • Let stand 10 minutes before serving, so lasagna can set as cheese cools (I usually let it set overnight, to allow for easier cutting).
  • Sprinkle parsley over dish before serving.
  • (Can cut recipe in half and use a 8x8 pan as well. Freezes nicely!).

CHICKEN ASPARAGUS HOLLANDAISE LASAGNA



Chicken Asparagus Hollandaise Lasagna image

This lasagna is outrageously delicious! If you prefer more sauce, use 3 packages of Knorr's hollandaise sauce mix. The basil and oregano may be adjusted to suit taste. This lasagna will really fill a 13x9 baking dish very high. I have even used canned sliced mushrooms (about 3-4 cans, very well drained), but I have to say that the fresh is much better. You will really love this dish!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 cups fresh sliced mushrooms
2 1/2 cups chopped onions
3 cups prepared knorr's hollandaise sauce (2 packages will be about 3 cups prepared)
8 -10 lasagna noodles, cooked to firm-tender, and drained
2 1/2 lbs cooked chicken or 2 1/2 lbs turkey breast, thinly sliced
salt and black pepper
1 teaspoon dried basil (or to taste)
1 teaspoon dried oregano (or to taste)
3 -4 cups shredded mozzarella cheese
1 -1 1/4 cup grated parmesan cheese
1 lb fresh asparagus, cooked until JUST firm-tender (do not overcook, as the asparagus will cook more in the oven)

Steps:

  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch baking dish.
  • Sauté the mushrooms and onions in butter until the mushrooms release their moisture and the onions are soft (not brown).
  • Spread a small amount of prepared Hollandaise sauce on the bottom of the baking dish.
  • Place a layer of cooked lasagna noodles evenly over the sauce.
  • Cover the noodles with the chicken or turkey.
  • Sprinkle with salt and pepper.
  • Then top with HALF of the mushroom/onion mixture.
  • Then HALF of the remaining Hollandaise sauce.
  • Sprinkle with HALF of the basil and oregano.
  • Top the spices with HALF of the mozzarella and Parmesan cheeses.
  • Then top the cheeses with ALL of the asparagus.
  • Repeat the layers (omitting a layer of asparagus), ending with the cheeses.
  • Bake uncovered for 35 minutes, or until bubbly.
  • Let stand about 10-15 (or more) minutes before slicing.

WHITE SAUCE CHICKEN LASAGNA



White Sauce Chicken Lasagna image

A different but tasty spin on lasagne. This recipe is delicious. It's easy to prepare, with the convenience of using ingredients readily available in your pantry. I found the recipe on the internet originally, and have made several changes to suit our tastes. Hope you enjoy it.

Provided by Fofi4667

Categories     < 4 Hours

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 17

9 lasagna noodles
2 (10 3/4 ounce) cans condensed cream of chicken soup
1/2 cup sour cream
1 tablespoon butter
1 onion, chopped
1 clove garlic, minced
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon ground black pepper
1/4 teaspoon poultry seasoning
2 cups cubed cooked chicken
2 cups shredded mozzarella cheese, divided
1 cup freshly shredded parmesan cheese (reserve 1/4 cup for sprinkling over the top once lasagna is assembled)
fresh parsley
salt (I don't add any salt, as the soup is already quite salty)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a rolling boil.
  • Add lasagna noodles to boiling water and place lid tightly back on the pot, immediately turn heat off, don't open the pot for another 10-15 minutes (this produces perfect al dente pasta every time), Drain, and rinse with cold water and set aside.
  • While pasta cooks, melt the butter in a large saucepan over low to medium heat and cook the onion and garlic in the butter until tender, stirring frequently.
  • In a large bowl, mix together cream of chicken soup, sautéed onions and garlic mixture, sour cream, garlic powder, onion powder, oregano, basil, pepper, poultry seasoning, and 1/4 cup of shredded Parmesan cheese, and all of the cubed chicken.
  • In a 9x13 inch casserole dish start layering as follows: place 3 cooked lasagna noodles at bottom of dish, and spread half of the chicken mixture over the noodles, sprinkle 1/4 cup of grated parmesan cheese and 1/4 cup of mozzarella over the chicken mixture.
  • Create another layer by repeating above step.
  • Use last 3 noodles to cover the second layer, and spread the entire top of the lasagna with the remaining 1 1/2 cups of shredded mozzarella and remaining 1/4 cup of parmesan.
  • When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes @ 350 degree F (175 degrees C)
  • Remove foil and continue baking, for another 15-20 minutes or until cheesee browns nicely.
  • Let stand 10 minutes before serving, so lasagna can set as cheese cools (I usually let it set overnight, to allow for easier cutting).
  • Sprinkle parsley over dish before serving.

CHICKEN LASAGNA WITH WHITE AND RED SAUCE



Chicken Lasagna With White and Red Sauce image

Roasted and shredded all-natural chicken breast layered with homemade fresh marinara sauce and rich White Wine Parmesan-herb Sauce. Topped with fresh Mozzarella & Provolone cheeses and nutty Parmigiano-Reggiano.

Provided by Friends Foodies

Categories     Chicken

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 lbs boneless skinless chicken breasts, cooked and shredded
1 cup chicken broth
1 cup milk
28 ounces plum tomatoes, in sauce
2 garlic cloves, minced
1 bay leaf
1 pinch ground thyme
1 dash cayenne pepper
3 tablespoons olive oil
1/2 teaspoon sugar
salt
8 ounces lasagna noodles
3 tablespoons all-purpose flour
1/4 cup chopped fresh parsley
8 ounces shredded mozzarella cheese
1/2 cup grated parmesan cheese

Steps:

  • In saucepan, combine tomatoes, garlic, bay leaf, thyme, cayenne pepper, olive oil, sugar, and 1/2 teaspoon salt. Bring to a boil; reduce heat, cover, and simmer for 20 minutes. Cook lasagna noodles in boiling salted water for about 10 minutes, or until just tender. Drain and run cold water over them to stop the cooking; pat dry.
  • In a cup, stir a few tablespoons of cold water into the 3 tablespoons flour. Stir until a smooth paste forms.
  • Place chicken broth and milk in a saucepan and heat. Add flour mixture to the liquid; add salt and pepper to taste, then stir in parsley. Continue to cook, stirring, until mixture is thickened and bubbling. Pour a thin layer of tomato mixture into a large 13x9x2-inch baking dish. Top with a layer of lasagna noodles placed side-by-side. Add a layer of chicken; sprinkle some of the mozzarella cheese over chicken. Top with a layer of chicken broth white sauce. Add another layer of lasagna, more tomato sauce, another layer of chicken, mozzarella cheese, and white sauce; repeat until all ingredients are used or dish is full, finishing with a layer of lasagna noodles. Sprinkle chicken lasagna with the grated Parmesan cheese. Bake chicken lasagna at 375° for 25 to 35 minutes, or until browned and bubbly.

Nutrition Facts : Calories 553.6, Fat 23.2, SaturatedFat 9.1, Cholesterol 115.6, Sodium 651.6, Carbohydrate 40.5, Fiber 3, Sugar 5.5, Protein 44.5

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BEST WHITE LASAGNA RECIPE - HOW TO MAKE WHITE LASAGNA
10 hours ago  · Preheat the oven to 375º. Make filling: Place thawed spinach in a fine-mesh strainer, and press down with a rubber spatula until all almost completely dry. Move spinach to a clean tea towel or ...
From delish.com
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Top Asked Questions

Is there a white lasagna with chicken in it?
This white sauce Chicken Lasagna is so satisfying with layers of lasagna noodles and tender chicken in a creamy spinach sauce. Just like our Classic Lasagna, this white lasagna reheats really well, making it perfect for meal planning. Make it and you will get recipe requests.
How do you cook chicken lasagna with tomato sauce and cheese?
Add a layer of chicken; sprinkle some of the mozzarella cheese over chicken. Top with a layer of the white sauce. Add another layer of lasagna, more tomato sauce, another layer of chicken, mozzarella cheese, and white sauce; repeat until all ingredients are used or the baking dish is full, finishing with a layer of lasagna noodles.
How to make a perfect lasagna?
Assembling a lasagna is quite easy. All it involves is layering lasagna noodles, creamy spinach white sauce, chicken, and cheese mixture, with a sprinkle of shredded mozzarella cheese on top. Here is how to order this lasagna: Sauce: Evenly spread ½ cup of the spinach sauce in a 9x13 baking pan.
How do you make chicken lasagna with provolone cheese?
Add three lasagna noodles to cover the bottom, then spread half of the chicken filling over the noodles. Spread six slices of provolone over the top, then spoon 3/4 cup of sauce over the cheese. Repeat the layers again. Top with three more noodles, then the remaining sauce and remaining slices of cheese.

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