Creamy White Chicken Lasagna That Will Impress Everyone

Oh wow, if you’re in the mood for something warm and comforting, let me tell you about this creamy white chicken lasagna… It’s like a big hug in a baking dish, you know? Picture tender chicken, rich cheeses, and that velvety white sauce all tucked between layers of pasta. Honestly, it’s so good that everyone—even your picky cousin—will come back for seconds, or maybe even thirds. I’m getting hungry just thinking about it!

Why You’ll Crave It

• Rich, creamy goodness in every layer that just melts in your mouth
• Easy to customize with your favorite veggies or extra cheese
• Perfect for family gatherings, or a cozy night in—just grab a glass of wine!
• Great for leftovers, if you can save any… my family practically fights over the last piece

The first time I made this, I knew I had a winner… everyone was raving about it!

What You’ll Need

• Chicken: 3 cups cooked, shredded, preferably from a rotisserie for ease
• Lasagna noodles: 9 sheets, no need to pre-cook—just get the regular ones
• Ricotta cheese: 15 ounces, nice and creamy for that dreamy texture
• Mozzarella cheese: 2 cups shredded, cause what’s lasagna without ooey-gooey cheese?
• Parmesan cheese: 1 cup grated, adds a lovely sharpness
• Spinach: 2 cups fresh, chopped, to sneak in some greens
• Garlic: 3 cloves, minced… because garlic makes everything better
• Butter: 4 tablespoons for that rich sauce base
• Flour: 1/3 cup, to create the roux for the sauce
• Milk: 3 cups, whole milk is best, but whatever you have will work
• Salt and Pepper: to taste, but don’t be shy!
• Olive oil: 2 tablespoons, for cooking up the chicken
• Italian seasoning: 1 teaspoon, to bring in those lovely flavors

Easy How-To

Prepping the Oven

Okay, first things first—you gotta get that oven preheated! Set it to 375°F (190°C) so it’s nice and toasty when the lasagna is ready to go in, okay?

Cooking the Chicken

Next, in a large skillet, you’re gonna drizzle some olive oil and cook your chicken over medium heat for about 10-15 minutes until it’s no longer pink. Just keep an eye on it… then, pull it out, let it cool a tad, and shred it—easy peasy!

Making the Sauce

In that same skillet, melt your butter over medium heat… and toss in that minced garlic, letting it get aromatic for about 30 seconds—ah, the smell! Now, whisk in the flour and let it cook until it’s just turning golden, about 1-2 minutes. Gradually add the milk and chicken broth, whisking away until everything is smooth. Give it a few minutes to thicken up, then sprinkle in your seasoning, salt, and pepper. Oh goodness, this sauce is magic!

Mixing It Up

Now, in a big mixing bowl, combine that shredded chicken with a good amount of your sauce. You want the chicken to be well-coated—don’t hold back!

Layering It All

Time to assemble! Spread a thin layer of sauce on the bottom of a baking dish… then layer on the lasagna noodles, followed by some chicken mixture, more sauce, and then a sprinkle of mozzarella… repeat, repeat, repeat until you run out of ingredients! Finish with noodles, more sauce, and a generous topping of cheese—trust me, it’ll be worth it.

Baking Magic

Cover that dish with aluminum foil and slide it into your preheated oven for 25 minutes. Then, take off the foil and let it bake for another 15-20 minutes until the cheese is all bubbly and golden brown. The kitchen will smell totally amazing, just you wait!

The Waiting Game

Once done, let it rest for about 10-15 minutes before slicing. I know it’s hard to wait, but it helps everything set up nicely, making those slices a lot prettier!

Good to Know

• If you’re planning ahead, this can be made and refrigerated before baking… perfect for stress-free entertaining!
• Adding some sautéed mushrooms or zucchini gives it a nice twist—just toss them in while cooking the chicken!
• You can swap out the chicken for rotisserie leftovers, or even make it vegetarian with more greens—just as delightful!

Serving Ideas

• This dish pairs beautifully with a crisp green salad and some crusty bread… trust me, it’s heavenly!

Top Tricks

• To make slicing easier, let it cool a bit, but not too much—warm is the sweet spot!

Frequently Asked Questions

Can I prepare the lasagna in advance?

Yes! Just assemble it ahead of time, pop it in the fridge, and bake when you’re ready. Super convenient!

What type of chicken should I use?

You can use whatever works for you—cooked, shredded chicken is ideal, rotisserie is super easy, too.

Can I use different types of cheese?

Absolutely! Mix and match to your heart’s content—mozzarella, ricotta, and parmesan play nicely together!

Is it possible to make this dish vegetarian?

Definitely! Swap out chicken for mushrooms, zucchini, or any veggies you love. You won’t miss the meat!

How do I store leftovers?

Keep any leftovers in an airtight container in the fridge for about 3 days—reheat in the oven or microwave before enjoying again!