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Creamy White Chicken Lasagna

A generous slice of creamy chicken lasagna showing layers of pasta, shredded chicken filling, and a browned, cheesy top.
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A rich and comforting lasagna featuring shredded chicken layered with creamy white sauce, ricotta, and mozzarella cheese.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground chicken or 3 cups shredded cooked chicken
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (15 ounce) container ricotta cheese
  • 1 cup sour cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 lasagna noodles, cooked according to package directions
  • 3 cups shredded mozzarella cheese
  • 1 cup Alfredo sauce (store-bought or homemade)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. If using ground chicken, heat olive oil in a large skillet over medium heat. Add ground chicken and cook until browned. Drain any excess fat. If using shredded chicken, skip this step.
  3. Add onion and garlic to the skillet and cook until softened, about 5 minutes.
  4. In a large bowl, combine the cream of chicken soup, ricotta cheese, sour cream, Parmesan cheese, parsley, basil, salt, and pepper. Stir well. If using shredded chicken, mix it into this cheese mixture now.
  5. Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish.
  6. Arrange four cooked lasagna noodles over the sauce.
  7. Spread half of the cheese and chicken mixture evenly over the noodles.
  8. Sprinkle one-third of the mozzarella cheese over the filling.
  9. Spoon half of the remaining Alfredo sauce over the mozzarella.
  10. Repeat the layers: four noodles, the remaining cheese and chicken mixture, one-third of the mozzarella, and the rest of the Alfredo sauce.
  11. Top with the final four noodles and the remaining mozzarella cheese.
  12. Bake for 30 to 35 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
  13. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • For a richer flavor, substitute the cream of chicken soup with a homemade Bechamel sauce.
  • You can prepare this dish a day ahead and keep it covered in the refrigerator before baking. Add 10 minutes to the bake time if cooking directly from the fridge.
  • Use rotisserie chicken for quick shredded chicken preparation.

Nutrition

Find it online: https://recipesfleet.com/creamy-white-chicken-lasagna-recipe/