White Chicken Lasagna Food

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CHICKEN LASAGNA RECIPE



Chicken Lasagna Recipe image

This white sauce Chicken Lasagna is so satisfying with layers of lasagna noodles and tender chicken in a creamy spinach sauce.

Provided by Natasha Kravchuk

Categories     Easy/Medium

Time 1h25m

Number Of Ingredients 17

9 lasagna noodles (cooked al dente)
4 cups shredded rotisserie chicken (or cooked from 2 lbs chicken breast)
1 Tbsp olive oil
1 medium onion (finely chopped)
4 Tbsp unsalted butter
1/3 cup all-purpose flour
2 1/2 cups chicken broth
1 1/2 cups half and half ((or equal parts of heavy cream and milk))
5 oz fresh spinach (coarsely chopped)
2 tsp sea salt
1/2 tsp black pepper
3 garlic cloves (minced)
15 oz ricotta
1 large egg
1/4 cup parsley
1/4 cup parmesan cheese
3 cups mozzarella cheese (12 oz by weight, divided (reserve 1 cup for topping))

Steps:

  • Preheat oven to 375˚F. Cook pasta in a large pot of salted water until al dente according to package instructions then drain hot water and add cold water to the pot to stop the cooking process and prevent noodles from sticking together. Shred 4 cups of chicken.
  • Place a pot or large saucepan over medium heat, add 1 Tbsp olive oil and saute onions for 3-4 minutes or until softened. Add 4 Tbsp butter and whisk in 1/3 cup flour. Continue whisking 3 minutes or until flour mixture is golden.
  • Add 2 1/2 cups chicken broth, 1 1/2 cups half and half, 2 tsp salt, and 1/2 tsp black pepper. Whisk until smooth and simmer 5 minutes until thickened to a light gravy consistency.
  • Add minced garlic and chopped spinach, and stir to combine then remove from heat.
  • In a large bowl, whisk together: ricotta, egg, 2 cups mozzarella cheese, 1/4 cup parmesan, and 1/4 cup parsley.
  • Add a little bechamel sauce on the bottom of a 9x13 casserole dish, add 3 noodles, Add 1/2 ricotta sauce, 1/2 shredded chicken then ladle 1/3 of spinach sauce over the chicken.
  • Add 3 noodles, 1/2 ricotta cheese, 1/2 shredded chicken, and 1/3 spinach sauce
  • Add 3 noodles, remaining 1/3 sauce, and sprinkle on reserved 1 cup cheese.
  • Cover and Bake: Arrange 10-12 toothpicks over the top to keep the foil from touching the cheese then cover with a large sheet of foil. Bake on the center rack in a preheated oven at 375˚F for 45 minutes then uncover and broil 2-3 minutes to brown the cheese. Rest at least 10 minutes uncovered before slicing.

Nutrition Facts : Calories 337 kcal, Carbohydrate 24 g, Protein 18 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 73 mg, Sodium 670 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

WHITE CHEESE CHICKEN LASAGNA



White Cheese Chicken Lasagna image

A chicken and spinach lasagna with a creamy white cheese sauce. Great for any kind of pot luck. My kids love it.

Provided by Lisa Humpf

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 12

Number Of Ingredients 18

9 lasagna noodles
½ cup butter
1 onion, chopped
1 clove garlic, minced
½ cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 ½ cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
¼ cup grated Parmesan cheese for topping

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
  • Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
  • Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
  • Bake 35 to 40 minutes in the preheated oven.

Nutrition Facts : Calories 368.9 calories, Carbohydrate 22.8 g, Cholesterol 77.1 mg, Fat 20.7 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 12 g, Sodium 670.9 mg, Sugar 3.2 g

WHITE CHEESE CHICKEN LASAGNA



White Cheese Chicken Lasagna image

Make and share this White Cheese Chicken Lasagna recipe from Food.com.

Provided by HDMac

Categories     Chicken

Time 1h

Yield 10 serving(s)

Number Of Ingredients 18

1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
9 lasagna noodles
2 cups ricotta cheese
2 cups cubed cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated parmesan cheese, for topping

Steps:

  • Melt the butter in a large sauce pan over medium heat, and saute the onion and garlic until tender.
  • Stir in the flour and salt, and simmer until bubbly.
  • Mix in the broth and milk, and boil, stirring constantly, for 1 minute.
  • Stir in 1/2 of the mozzarella cheese and 1/2 the Parmesan cheese.
  • Season with the basil, oregano, and ground black pepper.
  • Remove from heat and set aside.
  • Preheat oven to 350F/175C.
  • Bring a large pot of lightly salted water to a boil.
  • Add lasagna noodles.
  • Cook for 8 to 10 minutes, until al dente, and drain.
  • Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish.
  • Cover with 1/3 of the noodles, ricotta, and chicken.
  • Layer with 1/3 of the noodles, 1/3 of the sauce mixture, spinach, and the remaining mozzarella cheese and Parmesan cheese.
  • Top with remaining noodles and sauce mixture, and sprinkle with parsley and Parmesan cheese.
  • Bake 35 to 40 minutes.

Nutrition Facts : Calories 507.6, Fat 31.5, SaturatedFat 19, Cholesterol 101, Sodium 1038.4, Carbohydrate 28.7, Fiber 2.8, Sugar 2.3, Protein 28.1

WHITE SAUCE CHICKEN LASAGNA



White Sauce Chicken Lasagna image

A different but tasty spin on lasagne. This recipe is delicious. It's easy to prepare, with the convenience of using ingredients readily available in your pantry. I found the recipe on the internet originally, and have made several changes to suit our tastes. Hope you enjoy it.

Provided by Fofi4667

Categories     < 4 Hours

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 17

9 lasagna noodles
2 (10 3/4 ounce) cans condensed cream of chicken soup
1/2 cup sour cream
1 tablespoon butter
1 onion, chopped
1 clove garlic, minced
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon ground black pepper
1/4 teaspoon poultry seasoning
2 cups cubed cooked chicken
2 cups shredded mozzarella cheese, divided
1 cup freshly shredded parmesan cheese (reserve 1/4 cup for sprinkling over the top once lasagna is assembled)
fresh parsley
salt (I don't add any salt, as the soup is already quite salty)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a rolling boil.
  • Add lasagna noodles to boiling water and place lid tightly back on the pot, immediately turn heat off, don't open the pot for another 10-15 minutes (this produces perfect al dente pasta every time), Drain, and rinse with cold water and set aside.
  • While pasta cooks, melt the butter in a large saucepan over low to medium heat and cook the onion and garlic in the butter until tender, stirring frequently.
  • In a large bowl, mix together cream of chicken soup, sautéed onions and garlic mixture, sour cream, garlic powder, onion powder, oregano, basil, pepper, poultry seasoning, and 1/4 cup of shredded Parmesan cheese, and all of the cubed chicken.
  • In a 9x13 inch casserole dish start layering as follows: place 3 cooked lasagna noodles at bottom of dish, and spread half of the chicken mixture over the noodles, sprinkle 1/4 cup of grated parmesan cheese and 1/4 cup of mozzarella over the chicken mixture.
  • Create another layer by repeating above step.
  • Use last 3 noodles to cover the second layer, and spread the entire top of the lasagna with the remaining 1 1/2 cups of shredded mozzarella and remaining 1/4 cup of parmesan.
  • When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes @ 350 degree F (175 degrees C)
  • Remove foil and continue baking, for another 15-20 minutes or until cheesee browns nicely.
  • Let stand 10 minutes before serving, so lasagna can set as cheese cools (I usually let it set overnight, to allow for easier cutting).
  • Sprinkle parsley over dish before serving.

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