The Pioneer Woman Tasty Kitchen
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White Cheese & Chicken Lasagna

5.00 Mitt(s) 10 Rating(s)10 votes, average: 5.00 out of 510 votes, average: 5.00 out of 510 votes, average: 5.00 out of 510 votes, average: 5.00 out of 510 votes, average: 5.00 out of 5

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Level: Easy

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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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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.

10 Reviews

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Nikki Jones on 11.19.2014

Love this recipe! My 9×13 pan was filled to the max! Must say that I didn’t measure my amount of chicken as I used a Publix rotisserie chicken. Whatever came off the chicken, went Into the casserole. I had to put an “over flow” pan under my casserole dish. Only a few over-spill spots. Cheese sauce easy and delicious! Love this recipe! Recipe going into my “make again and again” recipe spot! A wonderous change to traditional lasagna recipes! Thank you, Thank you Anna, for a great recipe!

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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!

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Laura2 on 7.2.2014

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

Profile photo 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.

Profile photo of Rebecca Bess

Rebecca Bess on 7.17.2013

Delicious! We love this recipe.

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