Creamy Chicken Mushroom Lasagna is that magical marriage of tender pasta, juicy chicken, and earthy mushrooms, all swaddled in a luscious, velvety sauce and bubbling with gooey cheese. It’s comfort food that feels just a bit fancy, perfect for warming up a weeknight or delighting dinner guests. Imagine each bite delivering rich flavors, a cozy creaminess, and just the right touch of herbaceous freshness.
Ingredients You’ll Need
This recipe leans on classic, wholesome ingredients, each one playing a key role in building the signature flavors and dreamy texture of Creamy Chicken Mushroom Lasagna. Don’t skip or substitute these staples — they each bring something to the party!
- Lasagna Noodles: The foundation, offering layers of comforting pasta goodness that soak up the rich sauce.
- Olive Oil: For sautéing vegetables and building a flavorful base without heaviness.
- Chicken Breast or Thighs: Tender, protein-packed chicken adds substance; using rotisserie chicken works great, too!
- Unsalted Butter: Essential for creating a silky roux that thickens the sauce beautifully.
- Onion: Adds subtle sweetness and depth to the savory layers.
- Garlic: Gives a punch of aromatic flavor—don’t be shy!
- Mushrooms: Sliced mushrooms bring an earthy, hearty dimension that’s irresistible with creamy sauces.
- All-Purpose Flour: Forms the backbone of the luscious white sauce, ensuring a velvety texture.
- Whole Milk: Provides richness and creaminess to the bechamel-style sauce.
- Chicken Broth: Adds depth and savory flavor without heaviness.
- Salt & Black Pepper: Just enough to enhance all the savory notes.
- Nutmeg: A pinch makes the sauce sing with subtle warmth—don’t skip it!
- Parmesan Cheese: Umami-rich and salty, it deepens the sauce’s flavor.
- Mozzarella Cheese: For that perfect, melty stretch in every bite.
- Ricotta Cheese: Adds creamy richness and a soft, fluffy layer.
- Fresh Parsley: Brings color, freshness, and a lovely finishing touch.
How to Make Creamy Chicken Mushroom Lasagna
Step 1: Preheat and Prep
Start by preheating your oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until they’re just al dente — you want them firm enough to hold up in the layers. Once cooked, drain and lay them flat on a parchment-lined tray so they don’t stick together. This simple prep makes assembly a breeze later on!
Step 2: Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Toss in the diced onions and let them soften for about three minutes, releasing their sweet flavor. Add the garlic and sliced mushrooms, stirring occasionally until the mushrooms are browned and their moisture evaporates—this takes around 7 to 8 minutes. Set the aromatic mixture aside and revel in how your kitchen already smells amazing.
Step 3: Create the Creamy Sauce
In the same skillet (no need to dirty another pan!), melt the butter and then whisk in the flour to make a smooth roux. Let this bubble for a minute, then slowly add the milk and chicken broth, whisking constantly. In about 4 to 5 minutes, the sauce will thicken into creamy bliss. Season with salt, black pepper, and a pinch of nutmeg, then gracefully stir in the Parmesan cheese for that rich depth. Fold back in the sautéed veggies and the shredded chicken, letting everything mingle together perfectly.
Step 4: Assemble the Creamy Chicken Mushroom Lasagna
Lightly grease a 9×13-inch baking dish, then spread a thin layer of the creamy chicken mushroom sauce on the bottom. Lay three noodles on top, followed by a third of the sauce, dollops of ricotta, and a generous sprinkle of mozzarella. Repeat twice more, ending with a final layer of sauce and mozzarella. This layering ensures every bite is packed with flavor and tempting texture.
Step 5: Bake to Perfection
Cover the lasagna tightly with foil and bake for 25 minutes. Uncover, then continue baking for another 15 minutes, until the top is bubbly and golden. The wait is tough, but oh-so-worth it! Allow the dish to rest for 10 minutes before slicing—this helps the layers hold together beautifully when serving.
How to Serve Creamy Chicken Mushroom Lasagna
Garnishes
A sprinkle of fresh parsley on top brightens the whole dish, adding color and a pop of freshness to every slice. If you’re feeling bold, a dusting of extra Parmesan or a few basil leaves also work wonders. These little finishing touches make your Creamy Chicken Mushroom Lasagna look as irresistible as it tastes.
Side Dishes
Pair this rich lasagna with a simple green salad tossed in a lemony vinaigrette or a bowl of garlicky steamed green beans. Crisp vegetables balance out the creaminess beautifully. For a real treat, serve some warm, crusty bread alongside—perfect for mopping up that dreamy sauce left on your plate.
Creative Ways to Present
Cut the lasagna into neat squares and stack them for a dramatic, restaurant-style effect. Or, for a cozy gathering, serve it straight from the baking dish at the table, letting everyone dig in family-style. Hosting a party? Bake the Creamy Chicken Mushroom Lasagna in mini ramekins for adorable, personalized servings that’ll wow your guests!
Make Ahead and Storage
Storing Leftovers
Cool your lasagna completely, then store slices or the whole pan tightly wrapped in the refrigerator for up to four days. Each reheated serving tastes just as indulgent as the first, the flavors deepening as they meld overnight.
Freezing
Creamy Chicken Mushroom Lasagna is a freezer’s best friend! Assemble, cover tightly with foil and plastic wrap, and freeze the unbaked lasagna for up to three months. When you’re ready, bake from frozen (adding a little extra time) or let it thaw overnight in the fridge first for the best texture.
Reheating
To reheat, cover your leftover slices with foil and warm in a 350°F (175°C) oven until hot and bubbly, about 20 minutes. Individual portions can be microwaved, but the oven keeps that lovely texture and cheesy top intact. Sprinkle with extra parsley before serving for maximum freshness.
FAQs
Can I use rotisserie chicken?
Absolutely! Rotisserie chicken is a fantastic shortcut for this recipe. Simply shred the meat and stir it into the sauce as directed. It infuses the lasagna with extra flavor and cuts down on prep time.
What types of mushrooms work best?
Button, cremini, or baby bella mushrooms are all delicious in this dish. If you’re feeling adventurous, a mix of wild mushrooms adds even more earthy depth to your Creamy Chicken Mushroom Lasagna.
Can I make Creamy Chicken Mushroom Lasagna ahead of time?
Definitely. Assemble the lasagna completely, cover, and refrigerate for up to a day before baking. This is an ideal make-ahead meal for holidays or busy weeknights—just pop it in the oven when you’re ready!
Is there a gluten-free option?
Yes! Swap out the lasagna noodles for gluten-free pasta and use a good-quality gluten-free flour in your roux. The sauce and filling will turn out just as creamy and satisfying.
Can I add vegetables or extras?
Go for it! Spinach, sun-dried tomatoes, or even roasted red peppers make fabulous add-ins. Just be sure to sauté or drain any extra veggies well so your lasagna stays creamy, not watery.
Final Thoughts
Don’t let another cold night—or special gathering—pass you by without trying this Creamy Chicken Mushroom Lasagna! Each saucy, cheesy, flavor-packed layer is pure comfort and sure to win over everyone at the table. Gather your ingredients and treat your loved ones—you’ll be craving those creamy bites long after the pan is empty.
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Creamy Chicken Mushroom Lasagna Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Diet: Non-Vegetarian
Description
Indulge in the rich and creamy goodness of this Chicken Mushroom Lasagna. Layers of tender chicken, earthy mushrooms, and savory cheeses, all enveloped in a luscious white sauce, make this dish a comforting favorite for any occasion.
Ingredients
Lasagna Noodles:
9 lasagna noodles
Olive Oil Mixture:
2 tablespoons olive oil
Chicken Filling:
1 pound boneless, skinless chicken breast or thighs (cooked and shredded)
Sauce:
2 tablespoons unsalted butter, 1 small onion (diced), 3 cloves garlic (minced), 8 oz mushrooms (sliced), 1/4 cup all-purpose flour, 2 1/2 cups whole milk, 1 cup chicken broth, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon nutmeg, 1/2 cup grated Parmesan cheese, 2 cups shredded mozzarella cheese, 1 cup ricotta cheese, 1/4 cup chopped fresh parsley (plus more for garnish)
Instructions
- Preheat and Prepare Noodles: Preheat oven to 375°F (190°C). Cook lasagna noodles per package instructions, drain, and lay flat.
- Sauté Onion and Mushrooms: In a skillet, sauté onions, garlic, and mushrooms until browned. Set aside.
- Make Sauce: In the same skillet, create a roux with butter and flour. Slowly add milk and broth, stirring until thickened. Season and add Parmesan, mushrooms, and chicken.
- Assemble: Layer sauce, noodles, ricotta, and mozzarella in a baking dish, repeating for three layers.
- Bake: Cover and bake for 25 minutes, then uncover and bake for 15 more until golden.
- Rest and Serve: Let cool, garnish with parsley, and enjoy!
Notes
- Rotisserie chicken can save time.
- Experiment with spinach or sun-dried tomatoes for added depth.
- Freeze assembled lasagna for a quick meal later.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 5g
- Sodium: 520mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg
