Creamy White Chicken Lasagna That's Family-Approved

This family-approved White Chicken Lasagna combines tender shredded chicken, earthy mushrooms, vibrant spinach, and creamy sauce between no-boil noodles for a comforting and quick dinner.

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Prep Time 15

Cook Time 40

Resting Time 20

Total Time 1 15

Servings: 8 slices

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Lasagna Layers

3 cups Cooked Shredded Chicken You can use rotisserie chicken for convenience.
8 ounces Mushrooms (sliced) Consider substituting with zucchini or bell peppers for a veggie twist.
5 ounces Fresh Spinach Frozen spinach works too if thoroughly pressed dry.
12 ounces No-Boil Lasagna Noodles Regular noodles can be used, but don't forget to pre-boil them.

For the Creamy Sauce

3 cups Low-Sodium Chicken Stock You can use vegetable broth for a vegetarian version.
2 cups Whole Milk Half-and-half can be used for a richer flavor, or try a plant-based milk for lactose-free options.
0.5 cups Flour Gluten-free flour can be a great substitute.
1 teaspoon Nutmeg Adds warmth and depth to the sauce; feel free to omit if you don't have it on hand.
to taste Salt Essential for seasoning; adjust to taste for the perfect balance.
to taste Pepper Essential for seasoning; adjust to taste for the perfect balance.

For the Cheese Topping

0.5 cups Parmesan Cheese (grated) You can substitute with pecorino or nutritional yeast for a vegan option.
2 cups Mozzarella Cheese (shredded) Dairy-free cheese blends work, too, if you need a substitute.

Equipment

Large sauté pan
whisk
Baking Dish
Medium saucepan

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C).
In a sauté pan, heat olive oil over medium heat. Add diced onions and minced garlic, stirring until fragrant and translucent, about 3–4 minutes. Add sliced mushrooms and herbs, sauté until tender and slightly browned, about 5–6 minutes.
Add fresh spinach and cooked shredded chicken to the pan, mixing until the spinach wilts, about 2–3 minutes. Remove from heat.
In a medium saucepan, whisk together flour and chicken stock over medium heat until smooth. Gradually stir in whole milk until thickened, about 5 minutes. Add nutmeg, salt, and pepper to taste, then mix in half of the grated Parmesan cheese.
Start layering in a baking dish: a layer of sauce, no-boil noodles, chicken mixture, and shredded mozzarella. Repeat until all ingredients are used, finishing with sauce and mozzarella on top.
Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is golden and bubbly.
Let the dish rest for 15–20 minutes before slicing. This allows the layers to set for easier serving.
Slice and serve warm, pairing with a fresh garden salad or garlic bread.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 20IUVitamin C: 15mgCalcium: 30mgIron: 10mg

Notes

Ensure even distribution of ingredients and don't skip the resting period after baking for flavor enhancement. You can make ahead or freeze portions for later use.

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