This white chicken lasagna has become my family's cozy-weeknight champion. I first put this combination together on a rainy Sunday when I wanted something that felt indulgent without being fussy. The result was layers of tender poached chicken wrapped in a rich, garlicky béchamel with sautéed mushrooms and melted cheeses—comforting, not heavy. From the first spoonful I knew this dish would be requested again and again: it hits the spot with creamy texture, gentle garlic warmth, and a satisfyingly crisp top when baked.

I discovered the method of poaching the chicken directly in a milk-and-broth mix years ago as a way to infuse subtle flavor while keeping the meat exceptionally moist. The white sauce is essentially a semi-homemade bechamel, thickened with flour and finished with sharp cheddar for depth and body. Using fresh lasagna sheets makes assembly quick and gives the interior a tender, almost pillow-like texture; dried sheets work fine when fresh are not available. This layered casserole is forgiving, feeds a crowd, and reheats beautifully—qualities that make it one of my go-to dishes for both weeknights and casual entertaining.

Ingredients

• Chicken & semi-homemade stock: 2 lb boneless, skinless chicken breasts or thighs poached in 4 cups milk and 2 cups chicken broth for moist, flavorful meat—use whole or 2% milk for richness; low-fat works in a pinch.
• Flavorings: 2 bay leaves, 3 fresh thyme sprigs (or 1 tsp dried), 2 tsp Vegeta or chicken bouillon powder, and 1/2 tsp freshly ground black pepper to season the poaching liquid and add savory depth to the sauce.
• Mushrooms: 1 lb mushrooms, quartered, sautéed in 2 tbsp butter and 2 tbsp olive oil with 2 cloves garlic; mushrooms add an earthy contrast that lifts the creamy sauce.
• White sauce: 4 tbsp butter, 2 cloves garlic, 3/4 cup all-purpose flour, and 2 cups sharp cheddar, shredded—these create a robust, cheesy béchamel that clings to the chicken and noodles.
• Lasagna sheets: Use 13 oz fresh sheets (or 8 oz dried) and about 2 cups shredded mozzarella to finish; fresh sheets require no pre-boiling and yield tender layers.

Instructions

Poach the protein: Combine 4 cups milk, 2 cups chicken broth, 2 tsp Vegeta (or bouillon), 2 bay leaves, 3 thyme sprigs, and 1/2 tsp black pepper in a large saucepan. Bring to a very gentle simmer over medium heat, add the 2 lb chicken pieces, cover, and poach on medium-low for 15 minutes—do not boil to avoid milk splitting. Remove, shred, and reserve the poaching liquid. Sauté the mushrooms: Heat 1 tbsp butter and 1 tbsp olive oil in a large deep skillet over high heat. Add half the mushrooms with 1 clove garlic, salt and pepper; cook 5 minutes until golden. Transfer to a bowl and repeat with remaining mushrooms. High heat encourages browning and concentrated flavor; avoid crowding the pan to get a good sear. Build the white sauce: Lower the heat to medium. Melt 4 tbsp butter in the skillet, add 2 minced garlic cloves and stir until fragrant and lightly golden. Add 3/4 cup flour and whisk constantly for about 1 minute to cook out raw flour taste. Gradually whisk in 2 cups reserved poaching liquid until a thick paste forms, then add the remaining liquid cup by cup, whisking to smooth. Simmer 1–2 minutes until the sauce coats the back of a spoon, then remove from heat and stir in 2 cups shredded cheddar until melted. Season to taste. Combine filling and reserve sauce: Measure and remove 2 1/2 cups of the finished sauce into a separate bowl and set aside for topping. Stir the shredded chicken and sautéed mushrooms into the remaining sauce in the skillet, ensuring everything is evenly coated and seasoned. Assemble and bake: Preheat the oven to 350°F. Lightly smear the base of a 9 x 13-inch baking dish with sauce. Layer with lasagna sheets, half the chicken mixture, another layer of sheets, the remaining chicken mixture, and a final layer of sheets. Pour the reserved 2 1/2 cups sauce evenly over the top and sprinkle with 2 cups shredded mozzarella. Cover loosely with foil and bake 25 minutes; remove foil and bake an additional 10 minutes until golden and bubbly. Rest and serve: Let the casserole rest 10 minutes before slicing to allow the sauce to set and layers to firm up. Garnish with chopped parsley if you like, then cut into portions and serve warm.

Storage Tips

Cool the casserole completely before refrigerating. Store covered in the original baking dish or transfer to an airtight container. Refrigerated leftovers will keep 3–4 days; freeze cooled portions up to 3 months. For freezing, wrap tightly with plastic wrap and foil or use freezer-safe containers. To reheat from frozen, thaw overnight in the refrigerator, then bake uncovered at 350°F until warmed through, about 25–35 minutes. When reheating refrigerated slices, cover and bake at 350°F for 15–20 minutes or microwave single portions until hot, stirring halfway for even heat.

Ingredient Substitutions

Swap chicken thighs for breasts if you prefer darker meat—the thighs stay juicier but both work well. Replace cheddar with Gruyère for a nuttier flavor or use a mix of cheddar and Parmesan for extra umami. For a lighter version, substitute half-and-half for whole milk, but reduce the amount slightly or thicken longer to reach the same body. To make it vegetarian, omit chicken and boost mushrooms to 2 1/2 lb total or add roasted eggplant and spinach; use vegetable broth in place of chicken broth and Vegeta.

Serving Suggestions

Serve slices with a crisp green salad dressed with lemon vinaigrette to balance richness. Steamed green beans or roasted broccoli make excellent seasonal sides. For a heartier meal, offer garlic bread or a simple bruschetta topped with fresh tomatoes and basil. Garnish each slice with chopped parsley or a light sprinkle of fresh lemon zest to brighten the flavors. This casserole also pairs well with a medium-bodied white wine or a light red like Pinot Noir.

Cultural Background

Layered pasta casseroles have roots in Italian cucina but have evolved into many regional interpretations—this creamy, béchamel-based version draws more from Italian-American comfort-food traditions than classic tomato-based lasagna. The inclusion of poached chicken and a cheddar-finished white sauce is a modern adaptation that emphasizes convenience and broader ingredient availability in home kitchens outside Italy. It’s a dish that reflects the immigrant reinterpretation of tradition using local flavors and pantry staples.

Seasonal Adaptations

Winter: Add roasted root vegetables like butternut squash or caramelized onions for warmth. Spring: Fold in blanched asparagus tips and substitute a milder cheese to let delicate flavors shine. Summer: Use fresh herbs, diced roasted tomatoes on the side, and lighter milk options. Fall: Enhance the mushroom layer with thyme and a splash of Marsala wine before adding to the sauce for autumnal depth.

Meal Prep Tips

Assemble the lasagna up to 24 hours ahead and refrigerate covered. Bring to room temperature for 20 minutes before baking if possible to promote even cooking. If you’re making multiple pans, freeze one raw pan for later—bake from frozen at 375°F, covered, adding 15–20 minutes to the total time. Label freezer packages with the date and reheating instructions for easy weekday dinners.

This creamy white chicken lasagna is a true crowd-pleaser—worth the few extra steps for the layers of flavor and the way it brings people together. Whether you’re feeding family or making a comforting meal for yourself, this is an adaptable, reliable dish that always delivers.