If you are craving a dish that wraps you in warm, cozy flavors then you have to try this Creamy Chicken Mushroom Lasagna Recipe. Imagine tender shredded chicken layered with earthy mushrooms and a luxuriously rich homemade white sauce, all baked to golden bubbly perfection. This dish is a comforting twist on the traditional lasagna, combining savory and creamy elements that delight the palate and bring the whole family together around the table. Whether you want a delicious weeknight dinner or a make-ahead meal that tastes like it took hours of love and care, this Creamy Chicken Mushroom Lasagna Recipe will quickly become your new favorite.
Ingredients You’ll Need
Nothing fancy is required here, just simple, wholesome ingredients that come together perfectly for that melt-in-your-mouth experience. Each element plays a vital role in creating a harmonious balance of texture and flavor, from the tender noodles to the savory mushrooms and that luscious creamy sauce.
- 9 lasagna noodles: The sturdy base that holds all the delicious layers together without falling apart.
- 2 tablespoons olive oil: Helps sauté mushrooms to golden perfection, adding a subtle fruity note.
- 1 pound boneless skinless chicken breasts (cooked and shredded): Provides tender, lean protein with a mild flavor that absorbs the creamy sauce beautifully.
- 8 ounces cremini or white mushrooms (sliced): Adds earthiness and a satisfying bite that complements the chicken.
- 3 tablespoons unsalted butter: Creates a rich base for the white sauce with a silky texture.
- 3 tablespoons all-purpose flour: The key thickening agent, giving the sauce just the right consistency.
- 3 cups whole milk: Adds creaminess and smoothness for the sauce’s comforting body.
- 1 cup chicken broth: Introduces depth and savory flavor, perfectly balancing the creaminess.
- 1/2 teaspoon garlic powder: Infuses mild garlicky warmth without overwhelming the dish.
- 1/2 teaspoon onion powder: Complements garlic with a subtle sweetness and aromatic base.
- 1/4 teaspoon ground nutmeg: Adds a whisper of warmth and complexity to the sauce.
- Salt and pepper to taste: Essential seasonings that enhance all the flavors.
- 1 1/2 cups shredded mozzarella cheese: Melts to gooey, stringy bliss that makes every bite irresistible.
- 1/2 cup grated Parmesan cheese: Sprinkles that final savory punch and golden crust on top.
- 1 cup ricotta cheese: Adds creamy pockets of tenderness and a mild tangy flavor.
- 1/4 cup chopped fresh parsley: Brightens the dish with fresh herbal notes and a pop of color.
How to Make Creamy Chicken Mushroom Lasagna Recipe
Step 1: Prepare the Noodles and Chicken Mushroom Mixture
Start by preheating your oven to 375°F (190°C) and cooking the lasagna noodles according to the package directions. Drain and set them aside carefully so they don’t stick together. Next, heat olive oil in a large skillet over medium heat and toss in your sliced mushrooms. Let them cook undisturbed for a minute or two before stirring, so they achieve that perfect golden brown color and rich earthy flavor. After 6 to 8 minutes, add the shredded cooked chicken to the skillet and mix it with the mushrooms, then remove it from heat. This mixture is the hearty filling that will make each layer full of depth and comfort.
Step 2: Make the Creamy White Sauce
In a separate saucepan, melt the unsalted butter over medium heat. Add the flour and whisk continuously for about one minute, making a smooth roux without any lumps. Slowly pour in the whole milk and chicken broth while whisking nonstop. This gradual blend ensures a silky sauce that coats every ingredient perfectly. Season with garlic powder, onion powder, nutmeg, salt, and pepper. Keep whisking for about 5 to 7 minutes until the sauce thickens to a creamy consistency that clings beautifully to the back of a spoon. This sauce is the magic that ties your lasagna layers into a harmonious, velvety delight.
Step 3: Assemble Your Lasagna Layers
Begin by spreading a little white sauce on the bottom of a 9×13-inch baking dish to prevent sticking and add moisture. Layer 3 noodles on top, then spread half of the chicken and mushroom mixture evenly across them. Dollop spoonfuls of ricotta cheese, sprinkle some mozzarella, and drizzle a portion of the creamy sauce over this layer. Repeat with another 3 noodles and the remaining fillings. For the final layer, place the remaining noodles, pour over all the sauce, then top with your remaining mozzarella and Parmesan cheese. Cover the dish securely with foil to keep in the moisture while baking.
Step 4: Bake to Perfection
Bake your lasagna covered for 25 minutes, allowing the flavors to meld and the ingredients to heat through evenly. Then remove the foil and bake an additional 15 to 20 minutes, giving the top a gorgeously golden and bubbly finish. Once out of the oven, let the lasagna rest for about 10 minutes to set up, making it easier to slice and enjoy.
How to Serve Creamy Chicken Mushroom Lasagna Recipe
Garnishes
A sprinkle of fresh parsley not only adds a lovely burst of green color but also freshens the palate with its bright herbal notes. If you’re feeling fancy, a little extra grated Parmesan on the serving plate can provide an additional savory lift.
Side Dishes
This dish is quite rich and satisfying on its own, but pairing it with a crisp green salad dressed lightly with lemon vinaigrette contrasts beautifully. Roasted seasonal vegetables or garlic bread also complement the creamy texture and hearty flavors without overpowering the star of the meal.
Creative Ways to Present
For an impressive twist, try serving individual portions in small oven-safe ramekins for a personal touch at dinner parties. You can also add a drizzle of truffle oil on top just before serving to elevate the mushroom sensation and add an elegant aroma that makes the meal truly unforgettable.
Make Ahead and Storage
Storing Leftovers
Let the Creamy Chicken Mushroom Lasagna cool completely before covering it tightly with plastic wrap or foil. Store in the refrigerator for up to 3 to 4 days, making it a fantastic option for planning meals in advance without sacrificing taste or quality.
Freezing
This lasagna freezes wonderfully. Assemble it in a freezer-safe container, cover it tightly, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before baking. This makes it perfect for those busy days when you want a comforting meal ready to go in no time.
Reheating
To reheat, cover the lasagna with foil to prevent drying out and warm it in a preheated oven at 350°F (175°C) until heated through, about 20 to 25 minutes. Alternatively, microwave slices on medium power in short intervals, but be mindful of uneven heating.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Using rotisserie chicken is a great shortcut that saves time while keeping your Creamy Chicken Mushroom Lasagna Recipe just as flavorful and satisfying.
What mushrooms work best in this lasagna?
Cremini mushrooms are ideal because they have a nice meaty texture and a deep, earthy flavor. However, white button mushrooms work well too if that’s what you have on hand.
Is it possible to make this recipe dairy-free?
You could substitute dairy-free milk and vegan cheeses, but keep in mind this will change the flavor and texture. The creamy sauce relies on traditional dairy ingredients to achieve its signature richness.
Can I add vegetables to the recipe?
Yes! Spinach, kale, or even roasted red peppers can add wonderful color and extra nutrition. Just sauté any greens briefly before layering so they don’t release too much moisture during baking.
How can I make the lasagna cheesier?
Feel free to increase the mozzarella to 2 cups and add extra Parmesan on top before baking for a gooier, cheesier experience that will delight any cheese lover.
Final Thoughts
This Creamy Chicken Mushroom Lasagna Recipe is truly a keeper—nourishing, delicious, and full of heart. It’s the kind of food that feels like a warm hug after a long day, with layers of flavor that bring both comfort and excitement to the dinner table. Give it a try; I promise it will become one of your favorite go-to recipes to make and share with the people you love.
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: American
Description
This creamy chicken mushroom lasagna offers a deliciously comforting twist on a classic favorite, featuring tender shredded chicken, sautéed mushrooms, and layers of rich homemade white sauce, mozzarella, ricotta, and Parmesan cheeses. Ideal for cozy family dinners or as a make-ahead meal, this flavorful casserole bakes to bubbly, golden perfection and is garnished with fresh parsley for a vibrant finish.
Ingredients
Lasagna Base
- 9 lasagna noodles
- 2 tablespoons olive oil
Chicken & Mushroom Filling
- 1 pound boneless skinless chicken breasts, cooked and shredded
- 8 ounces cremini or white mushrooms, sliced
White Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
Cheeses & Garnish
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup ricotta cheese
- 1/4 cup chopped fresh parsley
Instructions
- Preheat and Prepare Noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package directions until al dente, then drain and set them aside to cool slightly.
- Sauté Mushrooms and Chicken: In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook for 6-8 minutes, stirring occasionally, until they are softened and nicely browned. Add the shredded cooked chicken to the skillet, stir to combine, then remove from heat.
- Make the White Sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux. Gradually whisk in the whole milk and chicken broth until the mixture is smooth. Add garlic powder, onion powder, ground nutmeg, salt, and pepper. Continue whisking and cook for 5-7 minutes until the sauce thickens to a creamy consistency.
- Assemble the Lasagna: Spread a thin layer of the white sauce on the bottom of a 9×13-inch baking dish. Arrange 3 lasagna noodles over the sauce. Layer half of the chicken and mushroom mixture evenly on top. Spoon dollops of ricotta cheese over the mixture, then sprinkle some mozzarella cheese and ladle some of the white sauce. Repeat with another layer of 3 noodles, the remaining chicken mixture, ricotta, mozzarella, and sauce. Finish with the last 3 noodles, remaining sauce, mozzarella, and Parmesan cheese on top.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil carefully and continue baking for an additional 15-20 minutes, or until the top is bubbly and golden brown.
- Rest and Garnish: Let the lasagna rest for 10 minutes after baking to set and make slicing easier. Sprinkle with chopped fresh parsley before serving.
Notes
- You can substitute rotisserie chicken for convenience and save time.
- Add fresh spinach or kale to the mushroom mixture for a boost of green and nutrition.
- For an extra cheesy lasagna, increase mozzarella cheese to 2 cups.
