Description
Creamy Chicken & Mushroom Lasagna is a comforting and elegant dish made with tender shredded chicken, sautéed mushrooms, creamy béchamel sauce, and melted cheese, layered between lasagna noodles. It’s perfect for family dinners or special gatherings.
Ingredients
Units
Scale
- 3 cups cooked shredded chicken
- 2 cups sliced mushrooms (button or cremini)
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 onion, chopped
- 2 tbsp all-purpose flour
- 2 1/2 cups milk
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 9 lasagna noodles (pre-cooked or no-boil)
- Salt and pepper to taste
- Pinch of ground nutmeg
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, melt butter and sauté mushrooms, onion, and garlic until tender and moisture has evaporated.
- Stir in flour and cook for 1 minute to form a roux.
- Gradually whisk in milk and cook until the sauce thickens.
- Season with salt, pepper, and a pinch of nutmeg.
- Stir in shredded chicken and half of the mozzarella and Parmesan cheese. Remove from heat.
- In a baking dish, spread a thin layer of sauce, then layer noodles, sauce, and cheese. Repeat layers, ending with cheese on top.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for another 10 minutes until bubbly and golden on top.
- Let rest for 10 minutes before serving. Garnish with fresh parsley.
Notes
- Use rotisserie chicken for convenience.
- Cook mushrooms thoroughly to prevent excess moisture in the lasagna.
- Substitute Alfredo sauce for a quicker version.
- Make vegetarian by omitting chicken and increasing mushrooms and vegetables.
- Freeze assembled lasagna before baking or freeze leftovers after baking.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 5g
- Sodium: 540mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg