Friday, November 22, 2019
Hello again! It’s Alicia from The Baker Upstairs, and I’m excited to share one of my family’s favorite recipes with you today! This creamy chicken lasagna is a favorite for Sunday dinners or special occasions, and is a huge hit with both kids and adults. It’s made with layers of tender noodles, creamy chicken filling, and savory homemade white sauce. Best of all, it’s topped with loads of gooey cheese!
I made this lasagna when we had friends over for dinner a few weeks ago, and everyone raved about how delicious it was! Although it does take a little time to put together, it’s pretty simple and straightforward to make.
Course : Main Course
Cuisine : Italian
Prep Time : 10 minutes
Cook Time : 50 minutes
Total Time : 1 hour
Servings : 12
Calories : 451 kcal
Ingredients
For the Sauce:
- 4 tablespoons butter
- 1/4 cup flour
- 2 cups milk
- 1 cup chicken broth
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1 teaspoon garlic powder
- 1/2 cup parmesan cheese
- 2 teaspoons dried parsley
For the Lasagna:
- 1 package lasagna noodles
- 32 ounces ricotta cheese
- 1/4 cup grated parmesan cheese
- 2 eggs
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon garlic powder
- 8 ounces frozen spinach thawed and drained
- 3 cups shredded cooked chicken
- 18 slices provolone cheese
Instructions
- Preheat the oven to 350. Cook the lasagna noodles according to the package directions, then drain and let cool.
- To make the sauce, melt the butter in a large skillet over medium heat. Whisk in the flour, and cook 3-4 minutes, or until golden brown and bubbling. Add the milk and the chicken broth a little at a time, whisking constantly, and bring the sauce to a simmer. Simmer until thickened. Remove from heat and stir in the salt, pepper, garlic powder, parmesan, and parsley.
- To make the filling, mix together the ricotta, parmesan, eggs, salt, pepper, and garlic powder. Stir in the spinach and chicken.
- To assemble, spoon about 3/4 cup of sauce into the bottom of a 9 x 13 baking dish. Add three lasagna noodles to cover the bottom, then spread half of the chicken filling over the noodles. Spread six slices of provolone over the top, then spoon 3/4 cup of sauce over the cheese. Repeat the layers again. Top with three more noodles, then the remaining sauce and remaining slices of cheese.
- Bake 40-50 minutes, or until the sauce is bubbling and the cheese is melted and lightly browned. Let cool 10-15 minutes before serving.
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