Recipe- Delicious White Chicken Lasagna

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!