White Chicken Lasgana

Name: White Chicken Lasgana
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 8 - 10 people
Ingredients: 1 kg/ 2lb chicken breast; 4 cups (1L) milk; 2 cups (500ml) chicken broth; 2 bay leaves; 3 sprigs thyme; 2 tsp Vegeta; 1/2 tsp black pepper; 2 tbsp (30g) butter; 2 tbsp olive oil; 500g / 1lb mushrooms; 2 garlic cloves; 1/2 tsp salt and pepper; 50g / 4tbsp butter; 2 garlic cloves; 3/4 cup (110g) flour; 2 cups (200g) cheddar cheese; 375g (13 oz) lasagna sheets; 2 cups (200g) mozzarella cheese

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5.0

216 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings
8 - 10 people
Calories
558 kcal
Course
Main Course
Cuisine
American

White Chicken Lasgana

Kai Walton

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Recipe video above. Tender shredded chicken and golden, garlicky mushrooms smothered in a cheesy Alfredo sauce, layered up with lasagna sheets. It's a WHITE chicken lasagna - and it's amazing!

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Ingredients

Servings

Chicken & semi-homemade stock:

1 kg/ 2lb chicken breast or boneless skinless thigh
4 cups (1L) milk , any fat %
2 cups (500ml) chicken broth / stock
2 bay leaves , dried
3 sprigs thyme (or 1 tsp dried thyme)
2 tsp Vegeta (or chicken stock powder/granulated bouillon, Note 1)
1/2 tsp black pepper

Mushrooms:

2 tbsp (30g) butter , separated
2 tbsp olive oil , separated
500g / 1lb mushrooms , quartered
2 garlic cloves , minced
1/2 tsp salt and pepper , each

White sauce:

50g / 4tbsp butter
2 garlic cloves , minced
3/4 cup (110g) flour , plain / all purpose
2 cups (200g) cheddar cheese , shredded (Note 2)

Lasagna:

375g (13 oz) lasagna sheets , fresh (or 250g/8oz dried) (Note 3)
2 cups (200g) mozzarella cheese , shredded

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Instructions

Chicken:

Place milk, broth and stock powder in a large saucepan. Bring to a very gentle simmer over medium heat, add chicken, pepper, bay leaves and thyme.
Place lid on, simmer gently on medium low for 15 minutes (do not boil, can make milk split).
Remove chicken and shred. Cover pot and set poaching liquid aside.

Mushrooms:

Heat half the oil and butter in a very large, deep skillet over high heat (or use large pot). Add half the mushrooms with half the garlic, salt and pepper.
Cook for 5 minutes, stirring leisurely, until golden. Transfer to bowl and repeat with remaining mushrooms.

White Sauce:

Lower heat down to medium.
Melt butter in skillet, then add garlic. Stir until golden.
Add flour. Stir constantly for 1 minute.
Gradually pour in 2 cups of reserved poaching liquid while stirring constantly, it should turn into a thick paste.
Mix in another cup of liquid, then add remaining liquid and stir well to dissolve. Use whisk if necessary to make lump free.
Stir constantly for 1 to 2 minutes until it thickens - you should be able to draw a path across a spoon (see video).
Remove from heat, stir in cheese until melted. Taste and add more salt & peppers, if needed.
REMOVE 2 1/2 cups (625ml) of sauce (save for topping). Then stir in chicken and mushrooms into remaining sauce.

Assemble & Bake:

Preheat oven to 180°C/350°F.
Smear some sauce on the base of a 23 x 33 cm / 9 x 13" baking dish. Cover base with lasagna sheets.
Top with half chicken mixture, then lasagna sheets, remaining chicken mixture then more lasagna sheets.
Pour over reserved White Sauce, sprinkle with mozzarella. Cover loosely with foil or use upside down baking tray (ensure it's not touching cheese).
Bake for 25 minutes. Remove foil, bake further 10 minutes until golden and bubbly.
Stand 10 minutes, garnish with parsley if desired then cut to serve!

Notes

Vegeta -this is a brand of vegetable stock powder that adds salt to a dish but has more flavour than plain salt. Sold in blue can in the herb & spice section of everyday supermarkets.
Alternatives - Any vegetable or chicken stock powder (also known as granulated bouillon, same thing) is fine to use here, OR use 2 x bouillon/stock cubes, crumbled.
Cheese - any melting cheese with flavour fine here. Monterey Jack, Emmental, Swiss, Colby, other cheese of choice.
* Tasty cheese - works fine and flavour is great but sauce is not quite as smooth as other cheeses. But not something ordinary folk would pick up, only fussy people like me. :-) I will use if I have nothing else but wouldn't choose for this recipe at the shops!
Lasagna sheets - I like using fresh lasagna sheets that are sold in the refrigerator section. These do not require cooking before layering up and baking, and I think they yield the best result. The other two types of lasagna sheets that can be used are:
Dried lasagna sheets, require cooking - these sheets need to be cooked per the packet directions before assembling the lasagna; and
Dried, instant / no cook - these are dried lasagna sheets that can be layered up and used without pre cooking.

Nutrition Information

Show Details

Calories 558cal (28%) Carbohydrates 19g (6%) Protein 48g (96%) Fat 32g (49%) Saturated Fat 17g (85%) Cholesterol 159mg (53%) Sodium 1267mg (53%) Potassium 1031mg (29%) Fiber 1g (4%) Sugar 8g (16%) Vitamin A 1004IU (20%) Vitamin C 8mg (9%) Calcium 512mg (51%) Iron 2mg (11%)

Nutrition Facts

Serving: 8- 10 people

Amount Per Serving

Calories 558 kcal

% Daily Value*

Calories	558cal	28%
Carbohydrates	19g	6%
Protein	48g	96%
Fat	32g	49%
Saturated Fat	17g	85%
Cholesterol	159mg	53%
Sodium	1267mg	53%
Potassium	1031mg	22%
Fiber	1g	4%
Sugar	8g	16%
Vitamin A	1004IU	20%
Vitamin C	8mg	9%
Calcium	512mg	51%
Iron	2mg	11%