If you’re looking for the ultimate comfort food with a sophisticated twist, Creamy Chicken Mushroom Lasagna is about to become your new favorite. Imagine layers of tender noodles, seasoned chicken, and earthy mushrooms, all snuggled between blankets of velvety white sauce and stretchy mozzarella. This is the kind of cozy, crowd-pleasing dish that brings everyone to the table, sparking those “just one more bite” conversations. Whether you’re serving it for Sunday dinner or prepping a make-ahead meal for a busy week, Creamy Chicken Mushroom Lasagna truly delivers the best of both worlds – familiar and homey, yet just fancy enough to feel special.
Ingredients You’ll Need
One of the joys of Creamy Chicken Mushroom Lasagna is how these simple, readily available ingredients blend to create something magical. Each one plays a crucial role in contributing layers of taste, creamy texture, and sheer comfort to every bite.
- Lasagna noodles: The sturdy foundation of the dish, perfectly tender and ready to soak up all the creamy goodness.
- Olive oil: Starts everything off on a flavorful note, infusing the veggies with a subtle richness.
- Onion: Adds savory sweetness and depth that’s a match made in heaven with mushrooms.
- Garlic: Essential for its aromatic punch – don’t skip it!
- Mushrooms: Their earthy flavor brings heartiness and a gorgeous contrast to the rich sauce.
- Cooked shredded chicken: A fantastic way to use leftover or rotisserie chicken, making this dish weeknight-friendly.
- Butter: The start of a luscious white sauce that makes this lasagna extra special.
- All-purpose flour: Thickens the sauce to silky perfection.
- Whole milk: Adds creaminess without overpowering richness; whole milk is key for body and flavor.
- Chicken broth: Brings an extra hit of savory flavor to round out the sauce.
- Salt, black pepper, nutmeg: The classic seasoning trio ensures every bite is balanced and warmly spiced.
- Parmesan cheese: For that irresistible nutty, salty finish that ties the sauce together.
- Mozzarella cheese: Delivers the ooey-gooey melt that makes lasagna so beloved.
- Ricotta cheese: Adds soft, cloudlike creaminess to each layer.
- Fresh parsley: A pop of color and freshness as the perfect finishing touch.
How to Make Creamy Chicken Mushroom Lasagna
Step 1: Sauté the Veggies and Chicken
Start by heating olive oil in a large skillet over medium heat. Toss in diced onions and let them soften and turn fragrant, about 2 to 3 minutes. Add minced garlic and sliced mushrooms, cooking until the mushrooms have released their juices and become golden brown. This is where the magic happens – the kitchen starts to smell incredible. Finally, stir in your cooked shredded chicken, letting it absorb all those beautiful savory flavors. This hearty mixture forms the soul of your Creamy Chicken Mushroom Lasagna.
Step 2: Make the Creamy White Sauce
While the filling cooks, grab a saucepan for the sauce. Melt butter over medium heat and whisk in the flour. This forms a smooth roux that will give your sauce its signature thickness. Gradually whisk in the milk and chicken broth, taking your time to avoid lumps. Let it simmer so the sauce thickens just enough to coat the back of a spoon. Season with salt, pepper, a hint of nutmeg, and stir in the Parmesan cheese for extra richness. Remove from heat – you’ll be tempted to dip a spoon in already!
Step 3: Layer the Lasagna
Spoon a little of your luscious sauce onto the base of a 9×13-inch baking dish to prevent sticking and guarantee every bite is moist. Layer 3 cooked lasagna noodles across the bottom, then add one-third of your chicken-mushroom mixture. Dollop ricotta cheese here and there, sprinkle with mozzarella, and pour more sauce on top. Repeat this cozy layering twice more, finishing with a blanket of noodles, the last of your sauce, and a generous shower of mozzarella. Now it’s ready to bake to perfection.
Step 4: Bake Until Golden and Bubbly
Cover your lasagna with foil and bake in a preheated 375°F oven for 25 minutes to let all the flavors meld and the cheeses melt. Then, remove the foil and return to the oven for another 15 to 20 minutes. You want the top to become irresistibly golden and bubbly. Trust me – the smell at this point is pure comfort. Let your Creamy Chicken Mushroom Lasagna rest for 10 minutes before slicing. This patience is key to neat squares (and a slightly cooler forkful).
How to Serve Creamy Chicken Mushroom Lasagna
Garnishes
Once your Creamy Chicken Mushroom Lasagna is fresh out of the oven, sprinkle it generously with chopped fresh parsley or even a little extra dusting of Parmesan. The parsley adds color and a fresh, herby finish, while Parmesan gives a final savory kick that makes each piece pop.
Side Dishes
This lasagna is rich, so it pairs beautifully with lighter sides. Think a crisp green salad tossed in a tangy vinaigrette, or some simple roasted vegetables. A basket of garlic bread also never goes amiss, helping soak up that luscious white sauce.
Creative Ways to Present
If you want to wow your guests, try baking your Creamy Chicken Mushroom Lasagna in individual ramekins or mini-casserole dishes for a personal touch. Another fun option: use a round baker and cut the lasagna into wedges for a rustic look, or top each piece with a small sprig of rosemary for a restaurant-style finish.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store slices of Creamy Chicken Mushroom Lasagna in an airtight container in the fridge. The flavors are even better the next day as everything settles together, and it will keep well for up to 3 days.
Freezing
This recipe freezes like a dream! Wrap individual portions or the whole tray tightly with plastic wrap and foil. Label it and pop it in the freezer for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge and reheat.
Reheating
For best results, reheat covered in a 350°F oven until warmed through and bubbling, about 25 to 30 minutes. Single servings can also go in the microwave, but covering them keeps moisture in so the edges don’t dry out. Either way, Creamy Chicken Mushroom Lasagna tastes just as dreamy reheated.
FAQs
Can I make Creamy Chicken Mushroom Lasagna ahead of time?
Absolutely! You can assemble the entire lasagna the day before, cover it tightly, and refrigerate for up to 24 hours before baking. This makes it a lifesaver for entertaining or busy nights.
Can I substitute another protein for chicken?
Yes, cooked turkey works perfectly in place of chicken. It’s a great way to use up holiday leftovers! You could also try rotisserie chicken for extra flavor and ease, or even a plant-based chicken substitute for a vegetarian twist.
How do I prevent my lasagna from being watery?
Make sure your sauce is thickened properly before layering, and drain sautéed mushrooms well to release excess moisture. Letting the finished Creamy Chicken Mushroom Lasagna rest before slicing also helps the layers set beautifully.
Is it possible to add extra veggies?
Certainly! Try stirring in some fresh spinach or chopped kale with the mushrooms for a nutritional boost and added color. Just be sure to cook off extra moisture before assembling.
What’s the best way to transport this dish to a potluck?
Bake the lasagna in a sturdy foil or oven-safe dish with a secure lid. Transport while still warm wrapped in towels to retain heat, and slice at your destination for the prettiest presentation. Everyone will rave about your impressive Creamy Chicken Mushroom Lasagna!
Final Thoughts
I truly hope you give Creamy Chicken Mushroom Lasagna a try and make it your own. Each bite is a little celebration of comfort, savoriness, and creamy goodness. Gather some friends or family, dive in, and watch as this dish quickly disappears – it’s a recipe destined to become a favorite in your kitchen, just as it is in mine.
Print
Creamy Chicken Mushroom Lasagna Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Indulge in the comforting flavors of this Creamy Chicken Mushroom Lasagna. Layers of tender lasagna noodles, savory chicken-mushroom filling, and a rich white sauce make this a satisfying meal for any occasion.
Ingredients
Lasagna Noodles:
- 9 lasagna noodles, cooked and drained
Chicken-Mushroom Filling:
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 16 ounces mushrooms, sliced
- 3 cups cooked shredded chicken
White Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup grated Parmesan cheese
Cheeses and Garnish:
- 2 cups shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375°F. Saute onion, garlic, and mushrooms. Add chicken.
- Make the white sauce: Melt butter, whisk in flour, add milk and broth, season, and stir in Parmesan.
- Layer the lasagna: Sauce, noodles, chicken mixture, ricotta, mozzarella, and repeat. Top with mozzarella.
- Bake: Covered, then uncovered until golden and bubbly. Rest before serving.
Notes
- You can substitute cooked turkey for chicken.
- Add spinach or kale for extra greens.
- Make it ahead and refrigerate for up to 24 hours before baking.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 6g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg
