White Chicken Lasgana
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 30 mins
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Servings
8 - 10 people
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Calories
558 kcal
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Course
Main Course
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Cuisine
American
White Chicken Lasgana
Description
White Chicken Lasgana combines poached chicken simmered gently in a milk and chicken broth mixture infused with herbs and vegetable stock powder. Shredded chicken forms the protein base layered with sautéed mushrooms cooked with garlic, butter, and olive oil. A white sauce or béchamel enriched with cheddar cheese and garlic binds the components.
The sauce is thickened by flour and uses reserved poaching liquid for flavor, resulting in a rich but smooth sauce. The lasagna sheets are layered with the chicken, mushroom filling, and shredded mozzarella cheese, then baked to meld the ingredients and create a golden topping.
This homemade version blends fresh flavors from herbs and cheese with a savory mushroom dimension. Fresh lasagna sheets, if used, do not need pre-cooking and help produce a soft textured pasta layer, but dried or no-cook varieties work as well. The recipe recommends good melting cheeses for a smooth sauce and suggests vegetable stock powder or similar for depth.
Adjust cheese choices based on availability and flavor preference, choosing sharp or mild melting cheeses. The bay leaves and thyme used in poaching add subtle background notes. This dish suits a comforting dinner with rich, creamy layers.
Ingredients
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 leaf dried
- 3 thyme or 1 tsp dried thyme, sprigs
- 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 minced, cloves
- 1/2 tsp salt each
- 1/2 tsp black pepper each
White sauce:
- 50g / 4tbsp butter
- 2 garlic minced, cloves
- 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
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
- Vegetable stock powder like Vegeta adds flavor beyond plain salt; substitute with other granulated bouillon or crumbled stock cubes.
- Use flavorful melting cheeses such as cheddar, Monterey Jack, Emmental, Swiss, or Colby for the white sauce.
- Fresh lasagna sheets from the refrigerated section require no pre-cooking and yield the best texture.
- Dried lasagna sheets either require pre-cooking or can be used as no-cook types, following package instructions.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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