White Chicken Lasagna
A comforting lasagna made with tender chicken, creamy white sauce, and layers of pasta, perfect for family gatherings.
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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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.