White Chicken Lasagna

Tender shredded chicken and golden, garlicky mushrooms smothered in a cheesy Alfredo sauce, layered with lasagna sheets. This creamy White Chicken Lasagna is comforting, flavourful, and perfect for family dinners or special occasions. The combination of tender chicken, rich white sauce, and gooey cheese makes it a show-stopping dish everyone will love.

Instructions

1. 1

   Place milk, broth, and stock powder in a large saucepan. Bring to a very gentle simmer over medium heat, then add chicken, black pepper, bay leaves, and thyme.

2. 2

   Cover with a lid and simmer gently on medium-low for 15 minutes, avoiding boiling to prevent milk from splitting.

3. 3

   Remove chicken, shred, and cover. Reserve poaching liquid.

4. 4

   Heat half the oil and butter in a large deep skillet over high heat. Add half the mushrooms with half the garlic, salt, and pepper. Cook for 5 minutes until golden. Transfer to a bowl and repeat with remaining mushrooms.

5. 5

   Lower heat to medium. Melt butter in the skillet, add garlic and stir until golden.

6. 6

   Add flour and stir constantly for 1 minute. Gradually pour in 2 cups of reserved poaching liquid while stirring, forming a thick paste.

7. 7

   Add remaining liquid gradually, whisking to ensure lump-free consistency. Stir 1–2 minutes until thickened.

8. 8

   Remove from heat and stir in cheddar cheese until melted. Taste and adjust salt and pepper if needed.

9. 9

   Remove 2 1/2 cups (625 ml) of sauce for topping. Stir shredded chicken and mushrooms into the remaining sauce.

10. 10

    Preheat oven to 180°C / 350°F. Smear some sauce on the base of a 23 x 33 cm / 9 x 13" baking dish and cover with lasagna sheets.

11. 11

    Layer half the chicken mixture, then lasagna sheets, remaining chicken mixture, and more lasagna sheets.

12. 12

    Pour reserved white sauce over the top and sprinkle with mozzarella. Cover loosely with foil or upside-down tray to prevent touching cheese.

13. 13

    Bake for 25 minutes, remove foil, and bake for another 10 minutes until golden and bubbly.

14. 14

    Stand for 10 minutes before slicing. Garnish with parsley if desired.

Recipe Notes

• Vegeta is a vegetable stock powder that adds more flavour than plain salt. Alternatives include any vegetable or chicken stock powder or 2 bouillon cubes, crumbled.

• Cheese can be any melting cheese with flavour such as Monterey Jack, Emmental, Swiss, or Colby. Tasty cheese works but sauce may not be as smooth.

• Fresh lasagna sheets are preferred as they do not require pre-cooking and yield the best texture. Dried sheets need cooking per packet instructions or use instant no-cook sheets.