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
Scale
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
