The Best Creamy Chicken Lasagna Recipes

A recipe for Creamy Chicken Lasagna that is loaded with melt-in-your-mouth gooey cheese, handmade white lasagna sauce, and juicy, succulent chicken.

Ingredients:

1. 1 pound lasagna pasta sheets, 16 total
2. 4 cups cooked chicken, shredded from 12 ounce rotisserie chicken or 2 pounds cooked and cubed chicken breast
3. Optional- chopped parsley for garnish

Cheese Filling.

1. 2 cups ricotta cheese
2. 3 ounces fresh spinach, chopped
3. 4 cups grated mozzarella cheese, divided
4. 1 whole egg
5. 2 teaspoons Italian seasoning
6. 1/2 teaspoon garlic powder
7. 1 teaspoon kosher salt
8. 1/2 teaspoon pepper

Cream Sauce.

1. 6 tablespoons salted butter
2. 1 whole shallot minced
3. 3 cloves garlic, minced
4. 1/4 cup all-purpose flour
5. 1/2 cup chicken broth
6. 3 cups half and half
7. 4 ounces cream cheese, room temperature and cubed
8. 1 cup parmesan cheese
9. 1/2 teaspoon kosher salt
10. 1/4 teaspoon ground black pepper

Instructions:

Step:No:01

Assemble: Set the oven temperature to 375°F. Lightly mist a 9 x 13 baking pan with nonstick cooking spray. Put aside.

Step:No:02

As directed on the package, cook the pasta in a big pot of salted water until it's al dente. Empty the noodles. To halt the cooking process and keep the noodles from sticking, place them back in the pot and add cold water. (Refer to note*)

Step:No:03

Cube or shred the chicken, then set it aside.

Step:No:04

Cheese Filling: Combine the ricotta, spinach, two cups mozzarella cheese, egg, Italian seasoning, salt, and pepper in a sizable bowl. Put aside.

Step:No:05

Cream Sauce: Turn up the heat to medium in a big saucepan. After melting the butter, stir in the shallots. Simmer for a further three to four minutes, or until softened and slightly brown. Cook the garlic for one more minute after adding it. After adding the flour, simmer the mixture for three minutes. Add the broth, half-and-half, cream cheese, parmesan cheese, salt, and pepper and stir slowly. After cooking until bubbling and somewhat thickened, whisk continuously until smooth. Take off the heat source.

Step:No:06

Assembly: Cover the bottom with 1/4 cup of the white sauce. Spread four noodles across the bottom of the dish, then cover with one-third of the cheese filling. Add a third of the chicken and a quarter of the sauce on top.

Step:No:07

Two more times, repeat these layers. The final layer of noodles should be covered with the remaining sauce and 1 cup of mozzarella cheese.

Step:No:08

Bake for 35 minutes while covered with foil (*see notice). After removing the foil, bake for a further ten minutes, or until the sides and top are gently brown.

Step:No:09

If desired, garnish with finely chopped parsley. Let the lasagna cool for half an hour before slicing and serving.

more details for recipes: https://cookiesandcups.com/creamy-chicken-lasagna/