When it comes to comfort food, few dishes can rival the warm, creamy layers of a homemade lasagna. With its origins steeped in Italian tradition, lasagna has found its way into homes all over the world, each version offering a unique spin that reflects local flavors and ingredients. One such variation that has gained popularity is the White Chicken Lasagna. This dish removes the traditional red sauce in favor of a rich, velvety white sauce, combining tender chicken with a medley of flavors that are sure to impress.
Why We Love This White Chicken Lasagna Recipe
The appeal of White Chicken Lasagna goes beyond just its taste. Here are a few reasons that make this recipe a staple in many kitchens:
Flavorful and Satisfying: The combination of chicken and a creamy white sauce makes for a rich and fulfilling meal. Every bite is packed with flavor, thanks to the use of fresh herbs, garlic, and well-seasoned chicken.
Comforting Layers: The layering of ingredients brings a delightful texture to each serving. The creamy sauce melds beautifully with the pasta and chicken, creating a harmonious blend that warms the soul.
Easily Customizable: This recipe is a canvas for your creativity. You can add your favorite vegetables or swap in different types of cheese based on what you love or what you have on hand.
Leftover Friendly: White Chicken Lasagna tends to taste even better the next day. The flavors have more time to meld together, making it a great option for meal prepping or leftovers.
Crowd-Pleasing Dish: Whether you’re hosting a dinner party or cooking for your family, this dish tends to be a hit. Its creamy texture and inviting aroma draw people in, and it’s often a dish that leaves everyone wanting seconds.
Ingredients for White Chicken Lasagna
To get started with your White Chicken Lasagna, you’ll need the following ingredients to create a dish that’s not only flavorful but also visually appealing.
- 1 kg of chicken breast or boneless skinless thighs
- 4 cups of milk
- 2 cups of chicken broth
- 2 bay leaves
- 3 sprigs of fresh thyme (or 1 tsp dried thyme)
- 2 tsp of chicken stock powder
- 1/2 tsp black pepper
- 2 tbsp of butter (divided)
- 2 tbsp of olive oil (divided)
- 500 g of mushrooms, quartered
- 4 garlic cloves, minced
- 1/2 tsp salt
- 50 g of butter for the white sauce
- 3/4 cup of all-purpose flour
- 2 cups of sharp cheddar cheese, shredded
- 375 g of lasagna sheets
- 2 cups of mozzarella cheese, shredded
How to Make White Chicken Lasagna Directions
Creating the perfect White Chicken Lasagna takes a bit of time and effort, but the end result is undoubtedly worth it. Follow these steps to bring your delicious dish to life.
Prepare the Chicken: In a large saucepan, combine the milk, chicken broth, and chicken stock powder. Bring this mixture to a gentle simmer. Once you have achieved a simmer, add your chicken, bay leaves, thyme, and black pepper. Cover and simmer for about 15 minutes. After this time, remove the chicken and shred it. Make sure to save the poaching liquid for later use.
Cook the Mushrooms: In a skillet, heat half of your butter and olive oil together. Add half of the quartered mushrooms along with half of the minced garlic, salt, and pepper. Sauté until the mushrooms are golden brown. Repeat this step with the remaining mushrooms.
Make the White Sauce: In the same skillet, melt the remaining butter. Add the remaining minced garlic and cook for about a minute. Sprinkle in the flour and stir continuously until it turns a light golden color. Gradually add in the reserved poaching liquid while stirring to prevent lumps. Continue stirring until the sauce thickens. Finally, mix in the cheddar cheese until it melts and integrates smoothly into the sauce.
Layer the Lasagna: Preheat your oven to 180°C (350°F). In a baking dish, start by spreading a layer of the white sauce across the bottom. Next, place a layer of lasagna sheets over the sauce. Then, add half of the shredded chicken mixture on top, followed by another layer of lasagna sheets. Repeat with the remaining chicken, finishing off with a layer of lasagna sheets. Pour the reserved white sauce over the top and sprinkle with mozzarella cheese.
Bake to Perfection: Cover your baking dish with foil to trap in moisture, and bake for 25 minutes. After that, remove the foil and continue baking for an additional 10 minutes or until the top is golden and bubbly. Once done, take it out of the oven and let it sit for about 10 minutes before serving.
How to Serve White Chicken Lasagna
Serving your White Chicken Lasagna is where the fun truly begins. You can plate it up in a variety of delightful ways:
Simple Presentation: Cut the lasagna into squares and serve it directly from the baking dish. This rustic approach remains a crowd favorite, showcasing the beautiful layers of pasta, chicken, and cheese.
Garnish with Fresh Herbs: A sprinkle of freshly chopped herbs like parsley or basil on top before serving adds a refreshing touch that enhances both presentation and taste.
Pair with Sides: Serve your lasagna with a simple side salad or garlic bread to complement the richness of the dish. The crispness of a salad or the warmth of bread can balance the creamy texture of the lasagna wonderfully.
Accompanying Sauce: If desired, drizzle a small amount of olive oil or even a light drizzle of a homemade herb sauce over the top for an extra layer of flavor.
Leftovers: Should you have any leftovers, store them in an airtight container in the refrigerator. Reheat portions in the microwave or oven for a quick and satisfying meal.
Expert Tips for Making White Chicken Lasagna
Making a delicious White Chicken Lasagna is easier when you keep a few expert tips in mind:
Choose Quality Ingredients: Use fresh, high-quality chicken and dairy products where possible. Fresh ingredients will elevate the flavors in your dish significantly.
Don’t Rush the Cooking Process: Take your time when making the white sauce to ensure it’s creamy and lump-free. Stirring continuously will help achieve a smooth consistency.
Layer Wisely: Be generous with your filling and sauce layers. Avoid skimping on any components to ensure each bite holds a combination of flavors.
Use No-Cook Lasagna Sheets: If you are short on time, opt for no-cook lasagna sheets. Just layer them like you would traditional sheets, and they will cook perfectly while baking.
Allow to Rest: Letting your lasagna rest after baking helps it hold its shape and enhances the flavors as everything melds together.
How to Store White Chicken Lasagna
Storing your White Chicken Lasagna properly is key to maintaining its flavor and texture. Here’s how to do it:
Refrigeration: If you have leftover lasagna, allow it to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator, and it should stay fresh for up to three days.
Freezing: For longer storage, you can freeze the lasagna. Wrap it tightly with plastic wrap or aluminum foil before placing it in a freezer-safe container. It can stay frozen for up to three months.
Reheating: When you’re ready to enjoy your leftovers, thaw the frozen lasagna in the fridge overnight before reheating. Heat slices in the microwave or cover the entire dish with foil and bake in the oven at 175°C (350°F) until heated through.
Variation of White Chicken Lasagna
One of the beautiful things about cooking is the ability to modify recipes to suit your taste or to work with what you have on hand. Here are a few variations you could try with your White Chicken Lasagna:
Vegetable Additions: Add layers of your favorite vegetables such as spinach, zucchini, or butternut squash. Sauté them alongside the mushrooms for added flavor and texture.
Different Cheeses: Experiment with various cheese combinations. Incorporating a creamy ricotta or tangy goat cheese can enhance the flavor profile and add creaminess.
Herbs and Spices: Play with different herbs and spices to change the flavor of the sauce. Adding a bit of nutmeg or red pepper flakes can introduce warmth and depth to the dish.
Chicken Alternatives: If you prefer, substitute the chicken with turkey or even a mix of ground meat for a different twist. For a vegetarian option, consider a blend of mushrooms and lentils in place of the chicken.
Pasta Shape Twist: Try using different pasta shapes instead of lasagna sheets for a fun change. You could use wide noodle pasta, shells, or even pasta twists for a playful take on lasagna.
FAQ About White Chicken Lasagna
What is White Chicken Lasagna?
White Chicken Lasagna is a flavorful dish that features layers of lasagna sheets, shredded chicken, and a creamy white sauce, often made from milk, cheese, and garlic. Unlike traditional lasagna, which uses a tomato-based sauce, this dish offers a milder, richer flavor.
How long does White Chicken Lasagna last in the fridge?
When stored properly in an airtight container, White Chicken Lasagna can last in the refrigerator for up to three days. It’s a great dish for meal prep and makes for a delicious leftover option!
Can you freeze White Chicken Lasagna?
Absolutely! White Chicken Lasagna freezes very well. Just make sure to wrap it securely in plastic wrap or aluminum foil before placing it in your freezer. It can be frozen for up to three months.
Is it possible to make White Chicken Lasagna ahead of time?
Yes! You can prepare the entire dish ahead of time and store it in the refrigerator. Assemble it, cover, and bake it later. You can also freeze it before baking for an easy meal on a busy night.
White Chicken Lasagna
Equipment
- Large Pot
- Skillet
- Baking Dish
- Mixing Bowl
Ingredients
- 1 kg chicken breast or boneless skinless thighs
- 4 cups milk
- 2 cups chicken broth
- 3 sprigs fresh thyme or 1 tsp dried thyme
- 2 tsp. chicken stock powder
- 1/2 tsp. black pepper
- 2 Tbsp. butter divided
- 2 Tbsp. olive oil divided
- 500 g mushrooms quartered
- 4 cloves garlic minced
- 50 g butter for the white sauce
- 3/4 cup all-purpose flour
- 2 cups sharp cheddar cheese shredded
- 375 g lasagna sheets
- 2 cups mozzarella cheese shredded
Instructions
- In a large saucepan, combine milk, chicken broth, and chicken stock powder. Bring to a gentle simmer, then add chicken, bay leaves, thyme, and black pepper. Cover and simmer for about 15 minutes. Remove chicken and shred it, keeping the poaching liquid.
- In a skillet, melt half of the butter and olive oil. Add half the mushrooms and garlic, sauté until golden. Repeat with remaining mushrooms.
- In the same skillet, melt the remaining butter and add garlic. Cook for a minute, then sprinkle in flour and stir until golden. Gradually add reserved poaching liquid, stirring until thickened. Mix in cheddar cheese until melted.
- Preheat oven to 180°C (350°F). In a baking dish, layer white sauce, lasagna sheets, half the chicken, and half the mushrooms. Repeat layers, finishing with lasagna sheets and white sauce. Top with mozzarella cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until golden and bubbly. Let it rest before serving.
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