Oh, let me tell you about this white cheese chicken lasagna recipe—it’s the ultimate comfort food that never fails to vanish from my dinner table! Forget red sauce—this creamy, dreamy version layers tender chicken, silky cheese sauce, and perfectly cooked noodles into something downright magical. I first made it for a potluck years ago, and now my friends won’t let me show up without it. What I love? It’s rich without being heavy, and even picky eaters go back for seconds. Whether you’re feeding a crowd or just craving cozy goodness, this lasagna is your new best friend. Trust me, once you try it, there’s no going back.
Why You’ll Love This White Cheese Chicken Lasagna Recipe
Okay, let me count the ways this lasagna steals hearts (and stomachs):
- That creamy dreamy cheese sauce coats every noodle perfectly – no dry bites here
- Uses rotisserie chicken for a shortcut that tastes like you slaved for hours
- Kids go crazy for it (mine beg for “the white lasagna” weekly)
- The ricotta layer adds this luscious richness that makes it feel fancy
- Leftovers? Ha! Good luck having any – but if you do, they reheat like magic
Seriously, it’s comfort food royalty in my house. You’ll see.
Ingredients for White Cheese Chicken Lasagna
Here’s everything you’ll need to make this dreamy dish (measurements matter—don’t eyeball it!):
- 9 lasagna noodles (the regular kind, not no-boil)
- 2 cups cooked and shredded chicken (I tear mine into bite-sized pieces)
- 1/4 cup butter (real butter only—no margarine shortcuts!)
- 1/4 cup all-purpose flour (spooned and leveled)
- 2 cups whole milk (2% works in a pinch but whole makes it creamier)
- 1/2 teaspoon salt (plus more for noodle water)
- 1/4 teaspoon black pepper (freshly cracked if you’ve got it)
- 1 cup ricotta cheese (whole milk version gives the best texture)
- 1 large egg (room temp blends smoother)
- 2 cups shredded mozzarella (buy blocks and shred yourself—it melts better)
- 1/2 cup grated Parmesan (the good stuff from the refrigerated section)
Ingredient Notes & Substitutions
Short on time? Use rotisserie chicken (skin removed). Hate ricotta? Swap in cottage cheese blended smooth. Going gluten-free? GF lasagna noodles work great—just adjust cook time. For extra kick, stir 1/2 teaspoon garlic powder into the sauce. Want to go fancy? Try fontina instead of mozzarella!
Equipment You’ll Need
Don’t worry—you won’t need fancy gadgets for this white cheese chicken lasagna! Just grab:
- A 9×13-inch baking dish (glass or ceramic works best)
- A medium saucepan for that luscious cheese sauce
- A whisk (trust me, forks just don’t cut it for smoothing out lumps)
- A large pot for boiling noodles
- A mixing bowl for the ricotta layer
That’s it! Now let’s get cooking.
How to Make White Cheese Chicken Lasagna
Alright, let’s dive into making this creamy masterpiece! Don’t let the layers intimidate you—it’s easier than you think. Just follow these steps, and you’ll have a bubbling, golden beauty ready in no time.
Step 1: Prep the Noodles and Chicken
First things first—get that oven preheating to 375°F (190°C). While it warms up, boil your lasagna noodles just until al dente (about 1 minute less than the package says—they’ll keep cooking in the oven). Drain them and lay them flat on a parchment-lined baking sheet so they don’t stick together. Pro tip: Drizzle a little olive oil over them if you’re not layering right away.
For the chicken, shred it into bite-sized pieces—I like to use two forks for this. Rotisserie chicken? Even better! Just make sure to remove any skin or gristle. You’ll need 2 packed cups—no skimping!
Step 2: Make the Cheese Sauce
This is where the magic happens! Melt the butter in your saucepan over medium heat, then whisk in the flour. Cook this roux for 1 full minute—it’ll smell toasty and nutty. Now, slowly pour in the milk, whisking constantly to avoid lumps. Keep stirring until the sauce thickens enough to coat the back of a spoon (about 3-4 minutes). Season with salt and pepper, then take it off the heat. If you see any stubborn lumps, strain it through a fine-mesh sieve—but honestly, vigorous whisking usually does the trick!
Step 3: Layer and Bake
Now for the fun part—assembly! Spread a thin layer of sauce in the bottom of your baking dish (this prevents sticking). Add 3 noodles, slightly overlapping. Top with half the chicken, then dollop on half the ricotta mixture (just mix the ricotta and egg together—easy!). Pour 1/3 of the remaining sauce over everything. Repeat: noodles, chicken, ricotta, sauce. Finish with a final noodle layer, the rest of the sauce, and all the mozzarella and Parmesan. Bake for 25-30 minutes until bubbly and golden. Let it rest 10 full minutes before slicing—patience pays off with neat slices!
Tips for the Best White Cheese Chicken Lasagna
Want to take your lasagna from good to “oh-my-gosh-give-me-the-recipe” amazing? Try these pro moves:
- Rest it! Those 10 minutes after baking let the layers set—cut too soon and you’ll get a cheesy landslide
- Fresh herbs take it next level—I stir chopped parsley into the ricotta and sprinkle thyme over the top cheese
- Underbake your noodles slightly—they’ll soak up sauce and stay perfectly al dente
- For extra golden topping, broil for the last 2 minutes (watch closely!)
- Cold ingredients? No thanks! Let ricotta and milk come to room temp for smoother mixing
See? Little tweaks make all the difference!
Serving Suggestions
This white cheese chicken lasagna shines all on its own, but if you’re like me and love a proper meal setup, here’s what never fails:
- A crisp Caesar salad cuts through the richness perfectly
- Garlic bread? Obviously! I toast mine extra crusty for contrast
- Roasted asparagus or green beans add that pop of color
Honestly though? Sometimes we just grab forks and dig straight into the baking dish—no judgment here!
Storing and Reheating
Here’s the deal—this white cheese chicken lasagna actually tastes better the next day! Store leftovers (if you’re lucky enough to have any) covered tightly in the fridge for up to 3 days. For longer storage, freeze individual portions wrapped in foil for 2 months—just thaw overnight in the fridge before reheating. My favorite way to reheat? Oven at 350°F for 15-20 minutes until bubbling. Microwave works in a pinch (cover with a damp paper towel to keep it moist), but nothing beats that crisp-edged, melty-cheese perfection from the oven.
White Cheese Chicken Lasagna Nutrition
Now, I’m no nutritionist, but here’s the scoop on what’s in each glorious slice (based on my best estimates): 420 calories, 28g protein, and 30g carbs. You’re also getting a good dose of calcium from all that cheese! Remember, these numbers can vary based on your exact ingredients—but let’s be real, you’re here for the creamy deliciousness, not the math.
FAQs About White Cheese Chicken Lasagna
Q: Can I freeze this white cheese chicken lasagna?
Absolutely! Assemble it completely but don’t bake it—wrap tightly in plastic then foil (or use a freezer-safe dish) and freeze for up to 2 months. Thaw overnight in the fridge before baking as directed. Already baked? Slice into portions and freeze them individually for quick future meals.
Q: What’s the best cheese substitute if I can’t find ricotta?
No ricotta? No problem! Blend cottage cheese until smooth—it’ll give you that same creamy texture. For a richer twist, try mascarpone mixed with a splash of milk. Just avoid pre-shredded cheeses for the topping—they contain anti-caking agents that make the sauce grainy.
Q: Why does my cheese sauce sometimes get lumpy?
Two tricks: First, make sure your milk isn’t cold—room temp blends smoother. Second, whisk like your life depends on it when adding milk to the roux! If lumps still happen, strain the sauce or blitz it with an immersion blender.
Q: Can I make this white cheese chicken lasagna ahead?
You bet! Assemble it up to 24 hours in advance—just cover and refrigerate. Add 5-10 extra minutes to the bake time since it’ll go in cold. The noodles actually absorb more flavor this way—bonus!
Final Thoughts
There you have it—my go-to white cheese chicken lasagna that never fails to impress! Whether it’s a cozy family dinner or your next potluck star, this recipe’s creamy layers and golden cheese topping always steal the show. Give it a try this week and tell me how it turns out—I live for your kitchen success stories! Now grab that baking dish and get ready for some serious comfort food magic.
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Creamy White Cheese Chicken Lasagna Recipe in Just 30 Minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A creamy and delicious white cheese chicken lasagna recipe with layers of pasta, chicken, and a rich cheese sauce.
Ingredients
- 9 lasagna noodles
- 2 cups cooked and shredded chicken
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions. Drain and set aside.
- In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
- Gradually whisk in milk, salt, and pepper. Cook until sauce thickens.
- In a bowl, mix ricotta cheese and egg.
- Layer noodles, chicken, ricotta mixture, and sauce in a baking dish. Repeat layers.
- Top with mozzarella and Parmesan cheese.
- Bake for 25-30 minutes until bubbly and golden.
- Let rest for 10 minutes before serving.
Notes
- You can use rotisserie chicken for convenience.
- For extra flavor, add garlic powder or Italian seasoning to the sauce.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 5g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg