White Cheese Chicken Lasagna Recipe
Thick with an abundance of mozzarella, Parmesan and ricotta cheeses, this chicken and spinach lasagna could make you forget all about the tomato kind!
A delightful mixture of spinach, egg and ricotta cheese is layered with mozzarella cheese, cream of mushroom soup and succulent morsels of chicken to make a rich and satisfying baked lasagna.
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I am rating this recipe for the idea of a white cheese chicken lasagne. I will admit that I did not follow the recipe, but took a couple of shortcuts. First, I bought rotissierie chickens and used the chicken from those. Second, I purchased Ragu alfredo sauce (3 jars) and used that rather than make my own white sauce. And finally, I forgot to buy ricotta so I just used additional mozzerella and my family loved it. I will use this as a regular rotation item in my menu. Thanks for the recipe. Oooohhh, one more thing, I did use two boxes of chopped spinach and thought it was perfect.
Turned out GREAT. This is the second time my husband made it. Only thing done differently is that after the chicken was cubed while he was preparing everything else he let the chicken soak in white wine. So good that my daughter even asked us to put it in her bottle for her.
Made this tonight and the only thing I changed was NO onion, just a little more fresh garlic and we loved it!!. This will be one of our regular favs now :-)
This was very good. The only change I made was adding a dash of nutmeg to the cheese sauce to make it more of an authentic white sauce flavor. I didn't have just the basil or oregano so I used the italian blend, it's the same thing. NOTE about the Chicken. Canned chicken will drastically change the flavor. If you like the taste of canned chicken you will love it all, if you don't like canned chicken you will taste it most definatley. I boiled down fresh chicken, and chopped it very fine... It was perfect. Also, for the riccota cheese, I add some 1/4 cup parm cheese to it and one egg to it.. mix it up and it is fluffier when baked and much easier to spread. This was a definate do over recipe and I rateit as easy to prepare. I am going to pre freeze a pan before baking next time for emergencies and quick fixes.
This was so cheesy...in the best way possible! My family really liked this. Being Italian though I have a few minor changes that literally make this go from a work of art to a freaking masterpiece! Tips: 1. Cook an entire box of lasagna noodles. 2. One package of frozen spinach is more than enough 3. Take the ricotta and mix an egg in it with salt, pepper, AND the spinach. 4. Layer as follows: sauce, lasagna noodles, ricotta, sauce, and cheese - repeat: lasagna noodles, ricotta, sauce, and cheese. After all done layering, cover the lasagna with foil and cook for 40 minutes, then take the foil off and cook for another 10 minutes or until the cheese is bubbly and brown. (The only other thing that would make this that much more is make it the night before and let it sit in the fridge overnight. ) Poof it's amazeballs!