New to Chicken Lasagna? Think tender shredded chicken and golden mushrooms smothered in a cheesy, creamy Alfredo sauce, layered up into a big, cosy lasagna. White Chicken Lasagna is everything you know and love about classic Lasagna except it’s made with tender shredded chicken and golden mushrooms smothered in a cheesy Alfredo sauce!
Ingredients
Chicken & semi-homemade stock:1 kg/ 2lb chicken breast or boneless skinless thigh
4 cups (1L) milk , any fat %
2 cups (500ml) chicken broth / stock
2 bay leaves , dried
3 sprigs thyme (or 1 tsp dried thyme)
2 tsp Vegeta
1/2 tsp black pepper
Mushrooms:2 tbsp (30g) butter , separated
2 tbsp olive oil , separated
500g / 1lb mushrooms , quartered
2 garlic cloves , minced
1/2 tsp salt and pepper , each
White sauce:50g / 4tbsp butter
2 garlic cloves , minced
3/4 cup (110g) flour , plain / all purpose
2 cups (200g) cheddar cheese , shredded
Lasagna:375g (13 oz) lasagna sheets , fresh (or 250g/8oz dried)
2 cups (200g) mozzarella cheese , shredded
Method
Chicken:
- Place milk, broth and stock powder in a large saucepan. Bring to a very gentle simmer over medium heat, add chicken, pepper, bay leaves and thyme.
- Place lid on, simmer gently on medium low for 15 minutes (do not boil, can make milk split).
- Remove chicken and shred. Cover pot and set poaching liquid aside.
Mushrooms:
- Heat half the oil and butter in a very large, deep skillet over high heat (or use large pot). Add half the mushrooms with half the garlic, salt and pepper.
- Cook for 5 minutes, stirring leisurely, until golden. Transfer to bowl and repeat with remaining mushrooms.
White Sauce:- Lower heat down to medium.
- Melt butter in skillet, then add garlic. Stir until golden.
- Add flour. Stir constantly for 1 minute.
- Gradually pour in 2 cups of reserved poaching liquid while stirring constantly, it should turn into a thick paste.
- Mix in another cup of liquid, then add remaining liquid and stir well to dissolve. Use whisk if necessary to make lump free.
- Stir constantly for 1 to 2 minutes until it thickens - you should be able to draw a path across a spoon (see video).
- Remove from heat, stir in cheese until melted. Taste and add more salt & peppers, if needed.
- REMOVE 2 1/2 cups (625ml) of sauce (save for topping). Then stir in chicken and mushrooms into remaining sauce.
Assemble & Bake:
- Preheat oven to 180°C/350°F.
- Smear some sauce on the base of a 23 x 33 cm / 9 x 13 baking dish. Cover base with lasagna sheets.
- Top with half chicken mixture, then lasagna sheets, remaining chicken mixture then more lasagna sheets.
- Pour over reserved White Sauce, sprinkle with mozzarella. Cover loosely with foil or use upside down baking tray (ensure it's not touching cheese).
- Bake for 25 minutes. Remove foil, bake further 10 minutes until golden and bubbly.
- Stand 10 minutes, garnish with parsley if desired then cut to serve!