Creamy Chicken Lasagna

Some of my favorite dishes were born from chaos—or at least the “what’s for dinner?” chaos that comes with being a dad of two hungry kids. One rainy Saturday, everyone was restless and cranky. I opened the fridge, hoping for inspiration. What I found: leftover rotisserie chicken, some wilting spinach, half a block of mozzarella, and a whole lot of wishful thinking.

That day turned into one of those kitchen wins that makes you feel like a rockstar. I whipped up a creamy white sauce, layered everything together with cooked lasagna noodles, and hoped for the best. When it came out of the oven, it looked golden and bubbly. When my kids took a bite and actually paused to say “Mmm,” I knew we had a winner.

This Creamy Chicken Lasagna has since become a go-to recipe in our house. It’s cheesy, comforting, and just the right amount of indulgent. And the best part? You can prep most of it ahead of time. It’s perfect for a Sunday dinner or even a Tuesday night when you want something cozy without losing your mind.

Food should bring people together. This dish does just that. It’s a hug in lasagna form—simple, satisfying, and made to be shared around the table.

Short Description

A warm, cheesy take on the classic, creamy chicken lasagna layers tender chicken, silky white sauce, and melted cheese in every bite. It’s the weeknight winner your family will ask for again and again.

Ingredients You’ll Need

For the Chicken & Filling

• 2 cups cooked chicken, shredded (rotisserie works great!)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup fresh spinach, roughly chopped

For the White Sauce (Béchamel)

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 3 cups whole milk, warmed
• ½ teaspoon kosher salt
• ¼ teaspoon ground nutmeg
• ¾ cup Parmesan cheese, grated

For Layering

• 9 lasagna noodles, cooked according to package
• 2 cups mozzarella cheese, shredded
• ½ cup extra Parmesan (for topping)

For Garnish

• Fresh parsley or basil, chopped

Tools & Equipment

• Large skillet
• Medium saucepan
• 9×13″ baking dish
• Whisk
• Knife and cutting board

How To Make Creamy Chicken Lasagna

Step 1: Prep Everything First
Gather and prep all ingredients. Shred the chicken, dice the onion, mince the garlic, and chop the spinach. Measure your milk and cheeses. This will keep the cooking smooth and stress-free.

Step 2: Make the Filling
In a large skillet over medium heat, melt 1 tablespoon of butter. Add the onion and garlic. Sauté for 3–4 minutes until soft and fragrant. Toss in the spinach until just wilted. Stir in shredded chicken and cook for another 2 minutes. Remove from heat and set aside.

Step 3: Whisk Up the White Sauce
In a medium saucepan, melt the remaining butter over medium heat. Sprinkle in the flour and whisk constantly for about 1 minute to cook off the raw taste. Slowly pour in warm milk while whisking non-stop. Continue whisking until it thickens—about 5–7 minutes. Stir in salt, nutmeg, and Parmesan cheese until smooth and creamy. Remove from heat.

Step 4: Build the Lasagna
Preheat oven to 375°F (190°C). In the baking dish, spread a thin layer of béchamel on the bottom. Lay 3 noodles over it, then half the chicken filling. Pour over one-third of the béchamel and sprinkle ¾ cup mozzarella. Repeat: noodles, remaining chicken, another one-third sauce, more mozzarella. Finish with the last 3 noodles, remaining sauce, ½ cup mozzarella, and ½ cup Parmesan.

Step 5: Bake and Serve
Cover with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden. Let rest for 10 minutes so it sets beautifully. Garnish with chopped parsley or basil. Slice, serve, and enjoy.

Serving and Pairing Suggestions

This lasagna goes great with garlic bread and a crisp green salad dressed in lemon vinaigrette. For a special dinner, try pairing it with a crisp white wine like Pinot Grigio. It’s perfect for weeknight dinners or casual family gatherings, and you can easily pack individual slices for lunch the next day.

Storing and Reheating Tips

Room Temperature: Keep covered for up to 3 hours.

Refrigerator: Store in an airtight container for up to 5 days. Bring to room temp before reheating.

Freezer: Wrap slices or the whole dish in plastic and foil; freeze for up to 2 months.

To Reheat: Microwave for 1 minute, then in 30-second bursts until warm. For ovens, bake at 350°F (175°C) for 15–20 minutes or until heated through.

Top Tips for Perfecting

Chicken Choice: Rotisserie chicken is my shortcut; grilled chicken brings a smoky depth.

Sauce Consistency: Whisk until the béchamel coats the back of a spoon—this ensures a rich, creamy texture.

Cheese Layering: A mix of mozzarella and Parmesan gives both meltiness and flavor.

Let It Rest: Slicing too soon leads to messy pieces. Ten minutes makes it neat and satisfying.

Recipe Variations

1. Vegetable Booster
Add mushrooms, zucchini, or bell peppers to the filling for extra nutrition. Sauté them with the onions.

2. Spicy Kick
Stir in ½ teaspoon crushed red pepper flakes to the sauce or use pepper jack cheese for a subtle heat.

3. Herb Infusion
Mix fresh rosemary, thyme, or oregano into the béchamel for an aromatic lift.

4. Chicken Alfredo Fusion
Replace béchamel with store-bought Alfredo sauce to save time (add extra garlic and Parmesan to boost flavor).

5. Gluten-Free Option
Use gluten-free lasagna noodles and swap the flour in the sauce with a 1:1 gluten-free blend.

Frequently Asked Questions (FAQs)

1. Can I use frozen spinach?
Yes—just thaw and squeeze out excess water before adding.

2. My sauce is thin. What should I do?
Keep cooking and whisking—it thickens. If needed, add 1 more tablespoon of flour.

3. Can I prep it ahead?
Absolutely. Assemble the night before and refrigerate. Bake as directed the next day (maybe add 5 extra minutes).

4. Is this kid-friendly?
Very. The creamy sauce and mild chicken are usually a hit with picky eaters.

5. Can I freeze the whole lasagna?
Yes. Let it cool, wrap well, and freeze up to 2 months. Thaw overnight before baking.

Conclusion

This dish is more than just something tasty to put on the table. It’s something my kids ask for by name. It’s what I make when I want a no-fail dinner that still feels like a little celebration. That golden, cheesy top and that creamy sauce? Pure comfort.

If you try this recipe, I’d love to hear how it turns out for you. Drop a comment, snap a pic, or just share which variation you liked best. And if you’re into real, honest home cooking, stick around CookYourDishes. There’s plenty more where this came from.