Incredible Chicken Lasagna Recipes

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WHITE CHICKEN LASAGNA



White Chicken Lasagna image

This White Chicken Lasagna is rich, satisfying, comforting, flavorful and boasts towering layers for the ultimate flavor and texture. It's loaded with three layers of pasta, homemade chicken Alfredo sauce, creamy ricotta (with a secret trick) spiked with spinach and artichokes, and gooey mozzarella cheese. Every bite is a creamy, dreamy, cheesy thrill. I've included everything you need to know about how to make this Chicken Lasagna recipe, how to make ahead and how to freeze. Your search for the BEST Chicken Alfredo Lasagna stops here!

Provided by Jen

Categories     Main Course

Time 1h50m

Number Of Ingredients 20

15 classic lasagna noodles (NOT no-boil)
1 pound shredded mozzarella ((4 cups))
5 tablespoons unsalted butter ((may sub half olive oil))
8 garlic cloves (minced)
1/3 cup all-purpose flour
2 cups low sodium chicken broth
3 cups half and half
1 tsp EACH onion powder, dried parsley, dried basil, dried oregano, salt
1/2 tsp EACH dried thyme, pepper, chicken bouillon, red pepper flakes
2 cups freshly grated Parmesan cheese
3 cups shredded Rotisserie chicken
2 eggs
3 cups whole milk ricotta cheese
1 cup full fat sour cream
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh basil (or 1 tablespoon dried)
1/2 tsp EACH salt, pepper
1/4 teaspoon nutmeg
1 14 oz. can artichoke hearts (chopped, patted VERY DRY)
16 oz. frozen chopped spinach (thawed, patted VERY DRY)

Steps:

  • NOODLES: Place lasagna noodles into the bottom of a long pan. Pour hot tap water over the noodles until they are submerged. Let them soak while you prep the lasagna - at least 30 minutes. Agitate the noodles with your hands occasionally to prevent them from sticking together.
  • FILLING: Add all of the Ricotta Filling ingredients to a large bowl and mix until combined. Set aside.
  • Preheat oven to 350 degrees F.
  • ALFREDO SAUCE: Melt 5 tablespoons butter in a large skillet over medium heat then whisk in flour and garlic. Cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in half and half, chicken broth and all spices/seasonings.
  • Bring to a boil, whisking constantly then reduce heat to medium and simmer, whisking occasionally until thickened (but not overly thick), about 5 minutes. Remove from heat and whisk in Parmesan cheese until melted. Stir in chicken until well combined. Add additional milk if needed to thin.
  • ASSEMBLE: Lightly grease a deep 9x13 pan. Spread 1 cup Alfredo sauce in the bottom of the prepared pan (layer will be thin). Place 4 noodles (dried off) lengthwise and part of a 5th noodle on top to cover. Spread with 1/3 of the ricotta cheese mixture. Top with 1 cup mozzarella cheese.
  • Repeat these layers 2 more times: Alfredo sauce (use one third of remaining Alfredo per layer, about 2 cups), noodles, ricotta, and mozzarella for a total of 3 complete layers. To finish, top with remaining third Alfredo sauce and remaining mozzarella (1 cup).
  • BAKE: Cover lasagna with foil and bake in preheated oven for 30 minutes. Remove foil, and bake an additional 30 minutes or until hot and bubbly. Turn the oven to broil (550 degree F) without moving the lasagna. Broil until the top is golden in spots, about 3 minutes, watching closely so it doesn't burn. Let stand 15 minutes before slicing.

CHICKEN LASAGNA RECIPE



Chicken Lasagna Recipe image

This white sauce Chicken Lasagna is so satisfying with layers of lasagna noodles and tender chicken in a creamy spinach sauce.

Provided by Natasha Kravchuk

Categories     Easy/Medium

Time 1h25m

Number Of Ingredients 17

9 lasagna noodles (cooked al dente)
4 cups shredded rotisserie chicken (or cooked from 2 lbs chicken breast)
1 Tbsp olive oil
1 medium onion (finely chopped)
4 Tbsp unsalted butter
1/3 cup all-purpose flour
2 1/2 cups chicken broth
1 1/2 cups half and half ((or equal parts of heavy cream and milk))
5 oz fresh spinach (coarsely chopped)
2 tsp sea salt
1/2 tsp black pepper
3 garlic cloves (minced)
15 oz ricotta
1 large egg
1/4 cup parsley
1/4 cup parmesan cheese
3 cups mozzarella cheese (12 oz by weight, divided (reserve 1 cup for topping))

Steps:

  • Preheat oven to 375˚F. Cook pasta in a large pot of salted water until al dente according to package instructions then drain hot water and add cold water to the pot to stop the cooking process and prevent noodles from sticking together. Shred 4 cups of chicken.
  • Place a pot or large saucepan over medium heat, add 1 Tbsp olive oil and saute onions for 3-4 minutes or until softened. Add 4 Tbsp butter and whisk in 1/3 cup flour. Continue whisking 3 minutes or until flour mixture is golden.
  • Add 2 1/2 cups chicken broth, 1 1/2 cups half and half, 2 tsp salt, and 1/2 tsp black pepper. Whisk until smooth and simmer 5 minutes until thickened to a light gravy consistency.
  • Add minced garlic and chopped spinach, and stir to combine then remove from heat.
  • In a large bowl, whisk together: ricotta, egg, 2 cups mozzarella cheese, 1/4 cup parmesan, and 1/4 cup parsley.
  • Add a little bechamel sauce on the bottom of a 9x13 casserole dish, add 3 noodles, Add 1/2 ricotta sauce, 1/2 shredded chicken then ladle 1/3 of spinach sauce over the chicken.
  • Add 3 noodles, 1/2 ricotta cheese, 1/2 shredded chicken, and 1/3 spinach sauce
  • Add 3 noodles, remaining 1/3 sauce, and sprinkle on reserved 1 cup cheese.
  • Cover and Bake: Arrange 10-12 toothpicks over the top to keep the foil from touching the cheese then cover with a large sheet of foil. Bake on the center rack in a preheated oven at 375˚F for 45 minutes then uncover and broil 2-3 minutes to brown the cheese. Rest at least 10 minutes uncovered before slicing.

Nutrition Facts : Calories 337 kcal, Carbohydrate 24 g, Protein 18 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 73 mg, Sodium 670 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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

CONTEST-WINNING CHICKEN LASAGNA



Contest-Winning Chicken Lasagna image

"A friend served this to us one night and I just had to try it at home," recalls Janelle Rutrough of Callaway, Virginia. "It's quick, easy and so delicious! I love to serve it to guests with a Caesar salad and warm rolls. Also, it can be frozen and saved for a busy weeknight."

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 11

2 cups 2% cottage cheese
3 ounces cream cheese, softened
4 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
2/3 cup 2% milk
1/2 cup chopped onion
1/2 teaspoon salt
6 lasagna noodles, cooked and drained
1 package (6 ounces) stuffing mix
1/2 cup butter, melted

Steps:

  • In a small bowl, combine cottage cheese and cream cheese. In a large bowl, combine the chicken, soups, milk, onion and salt. , Spread half of the chicken mixture into a greased 13x9-in. baking dish. Top with 3 noodles. Spread with half of the cheese mixture. Repeat layers. Toss stuffing mix with butter; sprinkle over casserole. , Bake, uncovered, at 350° for 30-40 minutes or until bubbly and golden brown. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 585 calories, Fat 28g fat (14g saturated fat), Cholesterol 124mg cholesterol, Sodium 1564mg sodium, Carbohydrate 43g carbohydrate (9g sugars, Fiber 3g fiber), Protein 39g protein.

INCREDIBLE CHICKEN LASAGNA



Incredible Chicken Lasagna image

this is a great tasting lasagna, topped with alfredo sauce and white wine. It is VERY TASTY. From my mother.

Provided by weekend cooker

Categories     One Dish Meal

Time 1h20m

Yield 8-12 lasagna dishes, 8-12 serving(s)

Number Of Ingredients 17

2 tablespoons margarine
1/2 onion, chopped
1 cup fresh mushrooms, sliced
1 (10 ounce) can cream of chicken soup, undiluted
1 (16 ounce) jar alfredo sauce
1 (4 ounce) jar diced pimentos, drained
1/3 cup dry white wine
1/8 teaspoon dried tarragon
1/2 teaspoon dried basil
1 (10 ounce) package frozen chopped spinach, thawed
1 (15 ounce) carton ricotta cheese
1/2 cup grated parmesan cheese
1 egg, beaten
9 lasagna noodles, cooked
4 cups cooked chicken, shredded
1 (16 ounce) package shredded cheddar cheese
2 teaspoons parsley

Steps:

  • In a large skillet, melt margarine and saute onion, and mushrooms.
  • Stir in soup, alfredo sauce, pimentos, wine, tarragon, and basil. Reserve 1/3 of the sauce for top of lasagna.
  • Drain spinach well between several layers of paper towels. The spinach needs to be completely drained.
  • In another large bowl, combine spinach, ricotta, parmesan and egg and mix well.
  • Spray a 10x15 inch baking dish with non-stick cooking spray and place 3 noodles in dish. Make sure 10x15 dish is full size with a depth of 2 1/2 inches.
  • Layer with half of remaining sauce, spinach-ricotta mixture, and chicken. The spinach ricotta mixture may be dry, that is ok, and you might have to spoon it over the sauce and spread it out.
  • Sprinkle with 1 1/2 cups cheddar cheese.
  • Repeat the layer, starting with the sauce, but save some sauce for the topping.
  • Top with the last 3 noodles and reserved sauce.
  • Cover and bake at 350°F for 45 minutes.
  • Remove from oven, and sprinkle remaining cheese on top.
  • Return to oven uncovered and bake for 5 minutes or just until cheese melts.
  • Let stand for 10 minutes before serving.

Nutrition Facts : Calories 657, Fat 38.6, SaturatedFat 20.4, Cholesterol 171.9, Sodium 869.4, Carbohydrate 27.9, Fiber 2.4, Sugar 2.6, Protein 47.1

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