If you’re searching for a dish that wraps you in warmth and comfort, look no further than Creamy Chicken Mushroom Lasagna. This irresistible twist on a classic Italian favorite is all about layers of tender pasta, juicy chicken, savory mushrooms, and a dreamy white sauce that bubbles up golden in the oven. Every bite is a celebration of creamy, cheesy, and earthy flavors—just the kind of soul-soothing meal you’ll want to share with friends and family on a cozy evening.
Ingredients You’ll Need
You only need a handful of simple, wholesome ingredients to create magic with this lasagna. Each component brings something special, from the heartiness of chicken to the aromatic lift of thyme, all coming together in perfect harmony for the ultimate comfort meal.
- Lasagna noodles (9, cooked and drained): Go for classic or oven-ready noodles for that perfect layered texture.
- Olive oil (2 tablespoons): Adds a subtle fruity richness and helps sauté those veggies beautifully.
- Onion (1 small, finely chopped): Lends a gentle sweetness and depth to the filling.
- Garlic (3 cloves, minced): Brings an aromatic punch that elevates every layer.
- Mushrooms (2 cups, sliced): Their earthy flavor is the backbone of this creamy creation.
- Cooked shredded chicken (3 cups): Rotisserie or leftover chicken makes this step a breeze and keeps it juicy.
- Butter (3 tablespoons): Essential for a rich, velvety sauce.
- All-purpose flour (3 tablespoons): Helps thicken the creamy sauce to the ideal consistency.
- Whole milk (2½ cups): Gives the béchamel that signature creamy texture.
- Chicken broth (1 cup): Deepens the savory notes in the sauce.
- Grated Parmesan cheese (½ cup): Melts into the sauce for a salty, nutty finish.
- Dried thyme (1 teaspoon): Adds a hint of herbal fragrance that pairs perfectly with chicken and mushrooms.
- Salt (1 teaspoon): Brings all those flavors to life.
- Black pepper (½ teaspoon): Gives a gentle kick of warmth.
- Shredded mozzarella cheese (2 cups): Melts into gooey, stretchy perfection on top.
- Chopped parsley (for garnish, optional): A fresh pop of color and brightness to finish.
How to Make Creamy Chicken Mushroom Lasagna
Step 1: Sauté the Vegetables and Chicken
Start by heating olive oil in a large skillet over medium heat. Sauté the onions until they’re soft and translucent, about 3 minutes, then add the garlic and mushrooms. Let the mushrooms cook down until golden and most of their moisture has evaporated—this step intensifies their flavor and keeps your lasagna from getting watery. Stir in the shredded chicken to soak up all those savory pan juices, then set the mixture aside.
Step 2: Make the Creamy White Sauce
In a separate saucepan, melt the butter over medium heat. Whisk in the flour and let it cook for 1 to 2 minutes to lose any raw taste. Slowly pour in the milk and chicken broth, whisking constantly so your sauce stays smooth. Keep stirring as the sauce simmers and thickens, about 5 to 7 minutes. Once it coats the back of a spoon, stir in the Parmesan cheese, dried thyme, salt, and black pepper. This luscious sauce is the heart of your Creamy Chicken Mushroom Lasagna!
Step 3: Assemble the Lasagna
To build your layers, spread a thin layer of sauce in the bottom of a 9×13-inch baking dish—this helps prevent sticking and keeps the noodles tender. Arrange 3 noodles over the sauce, then top with half of the chicken-mushroom mixture, a handful of mozzarella, and a third of the sauce. Repeat with another set of noodles, the remaining filling, more mozzarella, and another third of sauce. Finish with the last noodles, the remaining sauce, and a generous blanket of mozzarella cheese.
Step 4: Bake Until Golden and Bubbly
Cover the baking dish with foil and bake at 375°F (190°C) for 25 minutes. Then remove the foil and bake for an additional 15 to 20 minutes, until the top is golden brown and bubbling. Let the Creamy Chicken Mushroom Lasagna rest for 10 minutes before slicing—this helps everything set beautifully and makes serving a breeze.
How to Serve Creamy Chicken Mushroom Lasagna
Garnishes
A sprinkle of chopped parsley is all you need to brighten up each square of lasagna. The green pop is not just pretty, it also adds a hint of freshness that balances the creamy richness of the dish. For a little extra flair, try a dusting of grated Parmesan or a drizzle of good olive oil.
Side Dishes
Creamy Chicken Mushroom Lasagna loves company! Serve it with a crisp green salad dressed in a simple vinaigrette, some roasted asparagus, or garlicky sautéed spinach. And don’t forget a basket of warm, crusty bread to mop up every drop of that dreamy sauce.
Creative Ways to Present
For a dinner party, cut the lasagna into neat squares and serve on individual plates with a swirl of extra sauce and a parsley leaf on top. Or, make mini lasagnas in ramekins for a fun, personal touch. You can even layer leftovers in a mason jar for a cute, portable lunch!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), let the Creamy Chicken Mushroom Lasagna cool to room temperature before covering tightly and refrigerating. It will keep well for up to 4 days, and the flavors only get better as they mingle.
Freezing
This lasagna is a freezer superstar! Wrap cooled slices or the whole dish tightly with plastic wrap and foil, then freeze for up to 2 months. When the craving hits, just thaw overnight in the fridge before reheating.
Reheating
To reheat, cover the lasagna with foil and bake at 350°F (175°C) until warmed through, about 25 minutes for a whole dish or 10 minutes for individual slices. A quick zap in the microwave works for single servings, too—just cover with a damp paper towel to keep it moist.
FAQs
Can I use rotisserie chicken for this lasagna?
Absolutely! Rotisserie chicken is a huge time-saver and adds tons of flavor and moisture to your Creamy Chicken Mushroom Lasagna. Just shred it and you’re good to go.
What kind of mushrooms work best?
Button mushrooms are classic, but baby bellas or cremini mushrooms will add even more earthy depth. Feel free to use a mix for a bit of variety and extra flavor.
Can I make this lasagna ahead of time?
Yes! Assemble the lasagna up to a day ahead, cover tightly, and keep it in the fridge. When you’re ready, just bake as directed, adding a few extra minutes if it’s coming straight from the fridge.
Is there a way to make this dish vegetarian?
For a vegetarian twist, swap the chicken for sautéed spinach, zucchini, or extra mushrooms. You’ll still get all that creamy, savory goodness in every bite!
How do I prevent the lasagna from drying out?
Be generous with the sauce, and don’t skip the foil during the first part of baking. This keeps the moisture locked in and ensures your Creamy Chicken Mushroom Lasagna is perfectly tender and luscious.
Final Thoughts
There’s just something magical about sharing a bubbling dish of Creamy Chicken Mushroom Lasagna with people you love. It’s a recipe you’ll find yourself reaching for again and again, whether for a big family dinner or a cozy night in. Give it a try—you might just discover your new favorite comfort food!
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Creamy Chicken Mushroom Lasagna Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
This Creamy Chicken Mushroom Lasagna is a comforting Italian-American main course featuring layers of tender lasagna noodles, a rich white sauce infused with Parmesan and thyme, sautéed mushrooms and garlic, and hearty shredded chicken, all topped with melted mozzarella cheese for a golden, bubbly finish. Perfect for family dinners or cozy gatherings.
Ingredients
Lasagna Base
- 9 lasagna noodles, cooked and drained
Chicken Mushroom Mixture
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced
- 3 cups cooked shredded chicken
White Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2½ cups whole milk
- 1 cup chicken broth
- ½ cup grated Parmesan cheese
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
Cheese Topping
- 2 cups shredded mozzarella cheese
Garnish
- Chopped parsley, for garnish (optional)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it is ready for baking your lasagna.
- Prepare Chicken Mushroom Mixture: In a large skillet, heat olive oil over medium heat. Add finely chopped onions and cook until soft, about 3 minutes. Stir in minced garlic and sliced mushrooms; sauté until mushrooms are golden and moisture has evaporated, about 6–8 minutes. Add cooked shredded chicken and stir to combine. Remove from heat and set aside.
- Make White Sauce: In a saucepan, melt butter over medium heat. Whisk in the all-purpose flour and cook for 1–2 minutes to form a roux. Slowly add whole milk and chicken broth while whisking constantly to keep the sauce smooth. Bring the mixture to a simmer and cook for 5–7 minutes until it thickens. Stir in grated Parmesan cheese, dried thyme, salt, and black pepper, then remove from heat.
- Assemble Lasagna: Spread a thin layer of the white sauce on the bottom of a 9×13-inch baking dish. Lay down 3 cooked lasagna noodles, then add half of the chicken-mushroom mixture, a handful of shredded mozzarella cheese, and one-third of the white sauce. Repeat the layering once more. Finally, top with the remaining 3 noodles, the rest of the white sauce, and the remaining mozzarella cheese.
- Bake: Cover the assembled lasagna with foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 15–20 minutes until the top is golden and bubbly.
- Rest and Serve: Let the lasagna rest for 10 minutes after baking to set layers and make slicing easier. Garnish with chopped parsley if desired before serving.
Notes
- Use rotisserie chicken to save preparation time without sacrificing flavor.
- Add fresh spinach or herbs such as basil or oregano to the chicken-mushroom mixture for extra flavor and nutrition.
- This lasagna can be assembled ahead of time and refrigerated; bake just before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 5g
- Sodium: 540mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 105mg
