The Pioneer Woman Tasty Kitchen
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White Cheese & Chicken Lasagna

5.00 Mitt(s) 9 Rating(s)9 votes, average: 5.00 out of 59 votes, average: 5.00 out of 59 votes, average: 5.00 out of 59 votes, average: 5.00 out of 59 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

6

Description

Creamy, cheesy, belly-pleasy—comfort food at its finest.

Ingredients

  • 9 whole Lasagna Noodles (not Oven-ready)
  • ½ cups Butter
  • 1 whole Onion, Chopped
  • 1 clove Garlic, Minced
  • ½ cups All-purpose Flour
  • 1 teaspoon Salt
  • 2 cups Chicken Broth
  • 1-½ cup Milk
  • 4 cups Shredded Mozzarella Cheese, Divided
  • 1 cup Grated Parmesan Cheese, Divided, Plus Additional 1/4 Cup For Topping (optional)
  • 1 teaspoon Each, Dried Basil And Oregano
  • ½ teaspoons Ground Pepper
  • 2 cups Ricotta Cheese
  • 2 cups Cooked, Cubed Chicken
  • 1 package (10 Oz. Size) Frozen Chopped Spinach, Thawed And Drained
  • 1 Tablespoon Chopped Fresh Parsley

Preparation

Preheat oven to 350ºF. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain and rinse with cold water.

Meanwhile, melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in flour and salt; simmer until bubbly.

Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups of mozzarella cheese and 1/2 cup Parmesan. Season with basil, oregano and ground black pepper. Remove from heat and set aside.

Spread 1/3 of the sauce mixture on the bottom of the 9×13 inch baking dish. Layer with 1/3 of the noodles, and all of the ricotta and the chicken. Arrange 1/3 of the noodles over the chicken and layer with 1/4 of the sauce mixture, the spinach, and the remaining 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese.

Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and additional 1/4 cup Parmesan cheese (optional).

Bake for 35 to 40 minutes in the preheated oven. Let stand 5 minutes before cutting and serving.

Enjoy!

One Comment

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Avatar of Lauren

Lauren on 8.27.2013

This was incredible! I had some guests coming over last minute and decided to make this. They raved over the recipe and ate every last bite of it. :)
MODIFICATIONS: used rotisserie chicken instead of diced chicken breast; omitted onion (had a picky eater) and used some onion powder.
SERVED WITH: garlic breadsticks and Cesar salad.
I will definitely make this again! When my friends leave town for work/vacation I’m thinking this will be a great dish to make (along with some cooked breadsticks and a salad – dessing on side) and leave in their fridges on the day they are returning.

9 Reviews

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Avatar of Mrs. Walls

Mrs. Walls on 8.10.2014

This is a great recipe…the cheese sauce is the real winner. I also used a whole rotisserie chicken, broke down all the white and dark meat and it really was YUM! Everyone asked for seconds and thirds!

Avatar of Laura2

Laura2 on 7.2.2014

This was such a good change from the ordinary lasagna….so good!!

Avatar of Lauren

Lauren on 8.27.2013

This was incredible! I had some guests coming over last minute and decided to make this. They raved over the recipe and ate every last bite of it.
MODIFICATIONS: used rotisserie chicken instead of diced chicken breast; omitted onion (had a picky eater) and used some onion powder.
SERVED WITH: garlic breadsticks and Cesar salad.
I will definitely make this again! When my friends leave town for work/vacation I’m thinking this will be a great dish to make (along with some cooked breadsticks and a salad – dessing on side) and leave in their fridges on the day they are returning.

Avatar of Rebecca Bess

Rebecca Bess on 7.17.2013

Delicious! We love this recipe.

Avatar of Stephanie A

Stephanie A on 4.30.2013

My husband LOVED this recipe. He told me to definitely make it again! I used rotisserie chicken which made it really fast and easy. Thanks for a great recipe!

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