Introduction in Alex Guarnaschelli’s Writing Style
Lasagna is a classic comfort food that never fails to bring people together, but have you ever tried it with a creamy twist? Imagine tender shredded chicken layered with silky béchamel, gooey mozzarella, and perfectly cooked lasagna noodles, all baked to golden perfection. This Creamy Chicken Lasagna is a game-changer for weeknight dinners or special occasions.
It’s a dish that feels familiar yet refreshingly new. The balance of flavors between the rich white sauce and the delicate chicken makes every bite irresistible. Plus, it’s a great way to switch things up from the traditional tomato-based lasagna.
Serve it up for a cozy family dinner, or make it your potluck showstopper. Either way, this lasagna is bound to earn you rave reviews—and a few requests for seconds.
Recipe Overview in Todd Wilbur’s Writing Style
Creamy Chicken Lasagna takes the best parts of traditional lasagna and gives them a rich, velvety upgrade. Layers of shredded chicken, creamy béchamel, and gooey cheese are stacked between tender pasta sheets for a dish that’s both hearty and indulgent.
This recipe is perfect for meal prepping or feeding a crowd. It’s versatile, easy to assemble, and bakes up beautifully every time. Whether you’re cooking for your family or entertaining guests, this dish is sure to be a hit.
Exciting Story
The first time I made Creamy Chicken Lasagna, it was a chilly winter evening, and we were craving something hearty but not too heavy. My husband, a die-hard fan of red-sauce lasagna, was skeptical. But after one bite, he was hooked! Now, it’s a staple in our home, especially when we’re in the mood for something comforting and cozy.
Why This Creamy Chicken Lasagna?
- Unique Twist: A white sauce-based lasagna that feels both classic and modern.
- Flavorful Layers: Chicken, béchamel, and cheese come together in perfect harmony.
- Great for Leftovers: Tastes even better the next day.
Cuisine
Italian-American
Tips
- Use no-boil lasagna noodles for a quicker prep time.
- Add spinach or sautéed mushrooms for extra veggies.
- Shred your chicken finely for even layering.
Substitutions and Variations
- Gluten-Free: Use gluten-free lasagna noodles and flour for the béchamel.
- Dairy-Free: Swap milk with unsweetened almond milk and use dairy-free cheese alternatives.
- Vegetarian Version: Replace chicken with sautéed zucchini, mushrooms, and spinach.
Make a Healthier Version
- Use whole-grain lasagna noodles for added fiber.
- Swap ricotta with low-fat cottage cheese.
- Use skim milk in the béchamel sauce.
Closing in Todd Wilbur’s Style
And there you have it—Creamy Chicken Lasagna that’s as satisfying as it is indulgent. It’s perfect for a family dinner or a gathering with friends. Don’t forget to save a slice (or two) for yourself—it’s that good!
Relevant Categories: Dinner, Pasta, Comfort Food
Tags: Chicken Lasagna, Creamy Pasta, Italian-American, Family Dinner
Frequently Asked Questions
- Can I make this ahead of time?
Yes, assemble it up to 24 hours in advance and refrigerate. Bake when ready. - Can I freeze leftovers?
Absolutely! Store in an airtight container for up to 2 months. - What other cheeses can I use?
Gouda, Gruyère, or even a sharp cheddar can add a unique twist. - How do I reheat it?
Reheat in the oven at 350°F (175°C) until warmed through, about 20 minutes. - Can I add vegetables to this recipe?
Yes! Spinach, zucchini, or mushrooms make great additions.
Enjoy your creamy, cheesy masterpiece! 🍴✨
Print
Creamy Chicken Lasagna
Description
Lasagna is a classic comfort food that never fails to bring people together, but have you ever tried it with a creamy twist? Imagine tender shredded chicken layered with silky béchamel, gooey mozzarella, and perfectly cooked lasagna noodles, all baked to golden perfection.
Ingredients
For the Chicken Filling:
- 3 cups shredded cooked chicken (rotisserie works great!)
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
For the Béchamel Sauce:
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1/2 tsp nutmeg (optional)
- Salt and pepper to taste
Other Ingredients:
- 12 lasagna noodles, cooked
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded provolone cheese
Instructions
- Prepare the Chicken Filling:
- In a large bowl, combine shredded chicken, ricotta cheese, Parmesan, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
- Make the Béchamel Sauce:
- In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Slowly add milk, whisking constantly to avoid lumps.
- Cook until the sauce thickens, about 5-7 minutes. Season with salt, pepper, and nutmeg if using.
- Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- In a greased 9×13-inch baking dish, spread a thin layer of béchamel sauce. Add a layer of lasagna noodles, followed by the chicken filling, béchamel, and a sprinkle of mozzarella.
- Repeat the layers, finishing with noodles topped with béchamel and a mix of mozzarella and provolone.
- Bake:
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.
- Cool and Serve:
- Let the lasagna rest for 10 minutes before slicing. Serve hot and enjoy!
