The Pioneer Woman Tasty Kitchen
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White Cheese & Chicken Lasagna

5.00 Mitt(s) 7 Rating(s)7 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 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.

7 Reviews

You must be logged in to post a review.

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!

Avatar of hcsharp

hcsharp on 1.29.2013

I’ve made this twice since it was featured on the TK blog, and it is yummy! The first time I used meatballs instead of chicken…both options were delicious. The only thing I would recommend doing is to add the oregano and basil just before the flour (when making the sauce) to give the spices a chance to bloom in the heat of the melted butter.

Thanks for such a great recipe!

Avatar of Rachel Smith

Rachel Smith on 1.23.2013

I’ll be making this soon! It looks amazing!

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