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White Sauce Chicken Lasagna Recipe

White Sauce Chicken Lasagna Ingredients:

White Sauce Chicken Lasagna Recipe
White Sauce Chicken Lasagna Recipe
  • 9 lasagna noodles
  • 2 (10 3/4 ounce) cans condensed cream of chicken soup
  • 1/2 cup sour cream
  • 1 tablespoon butter
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon poultry seasoning
  • 2 cups cubed cooked chicken
  • 2 cups shredded mozzarella cheese, divided
  • 1 cup freshly shredded parmesan cheese (reserve 1/4 cup for sprinkling over the top once lasagna is assembled)
  • fresh parsley
  • salt (I don?t add any salt, as the soup is already quite salty)

How to make White Sauce Chicken Lasagna:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a rolling boil.
  • Add lasagna noodles to boiling water and place lid tightly back on the pot, immediately turn heat off, don?t open the pot for another 10-15 minutes (this produces perfect al dente pasta every time), Drain, and rinse with cold water and set aside.
  • While pasta cooks, melt the butter in a large saucepan over low to medium heat and cook the onion and garlic in the butter until tender, stirring frequently.
  • In a large bowl, mix together cream of chicken soup, sautéed onions and garlic mixture, sour cream, garlic powder, onion powder, oregano, basil, pepper, poultry seasoning, and 1/4 cup of shredded Parmesan cheese, and all of the cubed chicken.
  • In a 9×13 inch casserole dish start layering as follows: place 3 cooked lasagna noodles at bottom of dish, and spread half of the chicken mixture over the noodles, sprinkle 1/4 cup of grated parmesan cheese and 1/4 cup of mozzarella over the chicken mixture.
  • Create another layer by repeating above step.
  • Use last 3 noodles to cover the second layer, and spread the entire top of the lasagna with the remaining 1 1/2 cups of shredded mozzarella and remaining 1/4 cup of parmesan.
  • When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes @ 350 degree F (175 degrees C)
  • Remove foil and continue baking, for another 15-20 minutes or until cheesee browns nicely.
  • Let stand 10 minutes before serving, so lasagna can set as cheese cools (I usually let it set overnight, to allow for easier cutting).
  • Sprinkle parsley over dish before serving.

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