Prep Time: 15 Mins | Cook Time: 1 Hr 15 Mins | Total Time: 1 Hr 30 Mins | Yield: 8 to 10 Servings
Everything about this White Chicken Lasagna is perfect! From the shredded chicken to the creamy white sauce, this is going to be the best dish to serve for dinner!
Ingredients:
CHICKEN & SEMI-HOMEMADE STOCK:
2 teaspoons Vegeta (or chicken stock powder/granulated bouillon
1/2 teaspoon black pepper
2 c (500ml) chicken broth/stock
2 bay leaves, dried
1 kg/ 2 pounds chicken breast or boneless skinless thigh
3 sprigs thyme (or 1 teaspoon dried thyme)
4 c (1 liter) milk, any fat %
MUSHROOMS:
500 grams / 1 pound mushrooms, quartered
2 garlic cloves, minced
1/2 teaspoon salt and pepper, each
2 tablespoons olive oil, separated
2 tablespoons (30 grams) butter, separated
WHITE SAUCE:
3/4 c (110 grams) flour, plain/all-purpose
2 c (200 grams) cheddar cheese, shredded
2 garlic cloves, minced
50 grams/ 4 tablespoons butter
LASAGNA:
2 c (200 grams) mozzarella cheese, shredded
375 grams (13 ounces) lasagna sheets, fresh (or 250 grams / 8 ounces dried)
Directions:
For the Chicken:
Place a saucepan on the stove and turn the heat to medium. Add the broth, stock powder, and milk. Stir until well blended and let it simmer.
Add thyme, bay leaves, chicken, and pepper. Stir to combine and cover the pan with the lid. Simmer everything for about 15 minutes.
Remove from the heat. Transfer the chicken onto a clean plate and use two forks to shred them into small cuts. Set aside.
For the Mushrooms:
Place a large skillet on the stove and turn the heat to high. Add butter and oil. Add 1/2 of the mushrooms and 1/2 of the garlic. Saute for a few minutes until soft and aromatic. Season with salt and pepper to taste. Move them into a bowl and saute the rest of the mushrooms and garlic.
For the White Sauce:
In the same skillet over medium heat, add butter and allow it to melt. Add the garlic and saute for about a minute or just until aromatic. Whisk in the flour and cook for about a minute to remove the raw taste.
Slowly add 2 cups of the poaching liquid, then stir until well blended. Simmer until the texture becomes thick.
Remove the skillet from the stove, then add the cheese and stir until melted completely.
Set aside about 2 1/2 cups of the sauce for later use. Add the mushrooms and shredded chicken into the skillet, then toss to coat with the sauce.
To Assemble:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Add a bit of the sauce into a 9×13-inch baking dish and spread it evenly.
Lay the lasagna sheets to the bottom of the prepared baking dish followed by the chicken mixture. Repeat the process until everything is arranged in layers.
Spread the white sauce on top of the layer, followed by mozzarella cheese. Cover it with foil.
Place it in the preheated oven and bake for about 25 minutes. Remove the foil cover and bake for 10 more minutes.
Remove from the oven and let it rest for at least 10 minutes. Sprinkle freshly chopped parsley on top to garnish.
Serve and enjoy!
Nutrition Facts:
Calories: 558cal (28%) Carbohydrates: 19g (6%) Protein: 48g (96%) Fat: 32g (49%) Saturated Fat: 17g (106%) Cholesterol: 159mg (53%) Sodium: 1267mg (55%) Potassium: 1031mg (29%) Fiber: 1g (4%) Sugar: 8g (9%) Vitamin A: 1004IU (20%) Vitamin C: 8mg (10%) Calcium: 512mg (51%) Iron: 2mg (11%)
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