Irresistible White Cheese Chicken Lasagna Recipe with 3 Cheeses

There’s something magical about pulling a bubbling, cheesy lasagna from the oven – the way the aroma fills the kitchen and brings everyone running. My white cheese chicken lasagna recipe became our family’s favorite comfort food almost by accident. One busy weeknight, I needed to use up leftover rotisserie chicken and had all these cheeses staring at me from the fridge. What started as a “let’s throw this together” experiment turned into our most requested dinner!

This creamy white cheese chicken lasagna hits all the right notes – tender noodles layered with juicy chicken, three kinds of cheese (oh yes, we’re using ricotta, mozzarella, AND Parmesan), and a dreamy cream of chicken sauce that ties it all together. The best part? It comes together faster than traditional lasagna since we skip the red sauce step. Even my picky eater cleans his plate when this beauty comes out of the oven with its golden, cheesy crust.

What I love most is how adaptable this recipe is. Feeling fancy? Add some sautéed mushrooms. Need extra veggies? Spinach blends right in. The creamy base welcomes all sorts of tweaks while still delivering that soul-warming comfort food experience we crave. Trust me, once you try this version, you’ll understand why it’s earned a permanent spot in our dinner rotation.

Why You’ll Love This White Cheese Chicken Lasagna Recipe

This isn’t just another lasagna recipe – it’s the one you’ll keep coming back to week after week. Here’s why:

• Creamy dreamy perfection: That rich blend of ricotta, mozzarella, and Parmesan creates the most luscious, velvety texture you can imagine – no dry lasagna here!
• Easy weeknight magic: With simple ingredients and rotisserie chicken shortcuts, you can have this comforting dish on the table in under an hour.
• Kid-approved (and adult-loved!): The mild white cheese sauce makes this a universal crowd-pleaser – even for picky eaters who turn up their noses at traditional lasagna.
• Your canvas to customize: Add spinach, mushrooms, or even swap in Alfredo sauce – this recipe welcomes your personal touches while still delivering that homey comfort we all crave.

Ingredients for White Cheese Chicken Lasagna

Gathering the right ingredients is half the battle with this recipe – and trust me, every single one plays a crucial role in creating that perfect creamy texture we’re after. Here’s exactly what you’ll need:

• 9 lasagna noodles – the classic ruffled edges hold all that cheesy goodness so well
• 2 cups cooked chicken, shredded (I always grab a rotisserie chicken to save time!)
• 1 (15 oz) container ricotta cheese – whole milk ricotta gives the creamiest results
• 2 cups shredded mozzarella cheese – divided (we’ll use some in the layers and save some for that gorgeous golden top)
• 1 cup grated Parmesan cheese – divided (same deal as the mozzarella)
• 1 (10.5 oz) can cream of chicken soup – the secret shortcut that adds incredible depth
• 1/2 cup milk – whole milk works best, but 2% will do in a pinch
• 1 tsp garlic powder – because everything’s better with garlic
• 1 tsp dried basil – that classic Italian herb flavor
• Salt and pepper to taste – don’t skip seasoning each layer!

A quick tip from my kitchen to yours: measure out all your ingredients before you start assembling. It makes the layering process so much smoother when everything’s ready to go. Now let’s get cooking!

Equipment You’ll Need

Good news – you probably already have everything you need to make this white cheese chicken lasagna! Here’s the short list:

• 9×13 inch baking dish – the perfect size for those beautiful layers
• 2 mixing bowls – one for the cheese mixture, one for the creamy sauce
• Whisk – to blend that soup and milk into silky perfection
• Rubber spatula – for spreading all that cheesy goodness evenly
• Large pot – to cook those lasagna noodles just right

That’s it! No fancy gadgets required, just basic kitchen tools that make assembly a breeze.

How to Make White Cheese Chicken Lasagna

Okay friends, let’s get to the fun part – putting this gorgeous lasagna together! I promise it’s easier than you think, and I’ll walk you through each step to make sure you get that perfect creamy, cheesy result every time.

Step 1: Prep the Noodles and Chicken

First things first – preheat that oven to 375°F (190°C). While it’s heating up, cook your lasagna noodles according to the package directions, but here’s my secret: cook them just 1 minute less than recommended. They’ll finish cooking in the oven and won’t turn mushy. Drain them and lay them flat on parchment paper so they don’t stick together.

For the chicken, I simply shred two cups from a rotisserie chicken (talk about a time-saver!). If you’re cooking chicken fresh, just boil or bake a couple of breasts until cooked through, then shred with two forks. Easy peasy!

Step 2: Mix the Cheeses and Seasonings

Now for my favorite part – the cheese mixture! In a large bowl, combine the ricotta, 1 cup of mozzarella (save the rest for topping!), ½ cup Parmesan (save the other ½ cup too), garlic powder, dried basil, and a good pinch of salt and pepper. Mix it all together until it’s beautifully creamy. I like to taste a tiny bit at this point to check the seasoning – it should make your taste buds dance with joy!

Step 3: Assemble the Layers

Time to build our masterpiece! In a separate bowl, whisk together the cream of chicken soup and milk until smooth. Now grab your baking dish and let’s layer:

• First layer: 3 noodles (they might overlap slightly – that’s perfect)
• Second layer: Half the chicken, then half the cheese mixture (I dollop and spread gently)
• Third layer: One-third of the soup mixture (just drizzle it over)

Repeat these layers once more, then finish with a final layer of noodles on top. Pour the remaining soup mixture over everything, then sprinkle with the reserved mozzarella and Parmesan. Oh yes, we’re going for maximum cheesiness here!

Step 4: Bake to Perfection

Pop that beauty into your preheated oven and bake for 25-30 minutes. You’ll know it’s ready when the cheese is melted and golden brown, and the edges are bubbling like crazy. The smell will be absolutely intoxicating!

Here’s my golden rule: let it rest for 10 minutes before cutting in. I know it’s hard to wait, but this lets the layers set so you get clean slices instead of a cheesy landslide. Trust me, it’s worth the patience!

Tips for the Best White Cheese Chicken Lasagna

After making this lasagna more times than I can count, I’ve picked up some tricks that take it from good to “Oh my goodness, can I have thirds?” Here are my can’t-miss tips:

• Rotisserie chicken is your best friend! It adds incredible flavor and saves so much time – just shred two cups worth and you’re golden.
• Patience pays off: Letting the lasagna rest for 10 minutes after baking means perfect slices instead of cheesy chaos.
• Salt each layer lightly – it brings out all the flavors without making the dish too salty.
• Undercook noodles slightly – they’ll finish cooking in the oven and stay perfectly al dente.
• Freshly grate your Parmesan – the pre-shredded stuff doesn’t melt nearly as beautifully.

Follow these simple tips and you’ll have lasagna that tastes like it came from a fancy Italian trattoria!

Variations and Substitutions

One of my favorite things about this white cheese chicken lasagna is how easily it adapts to whatever I have on hand or what my family’s craving that week. Here are some delicious twists we’ve loved:

• Alfredo instead of cream of chicken: Swap in a jar of your favorite Alfredo sauce – it makes the lasagna extra rich and indulgent.
• Veggie boost: Stir a handful of fresh spinach or sautéed mushrooms into the cheese mixture for extra nutrition and flavor.
• No-boil noodles: Use oven-ready lasagna sheets (just add 5 minutes to the baking time).
• Turkey twist: Leftover Thanksgiving turkey works beautifully in place of chicken!
• Gluten-free: Use your favorite GF noodles and gluten-free cream soup.

The possibilities are endless – this recipe is like your favorite pair of jeans, it just fits however you wear it!

Serving Suggestions

This white cheese chicken lasagna is practically a meal in itself, but I love rounding it out with a few simple sides. A crisp green salad with tangy vinaigrette cuts through the richness perfectly. Garlic bread is practically mandatory in our house – those crispy edges are made for dipping into the creamy sauce! For something lighter, roasted asparagus or steamed broccoli make lovely fresh accompaniments.

Storing and Reheating White Cheese Chicken Lasagna

Leftovers? No problem! This lasagna actually tastes even better the next day as the flavors meld together. Let it cool completely, then store airtight in the fridge for up to 4 days. When reheating, sprinkle a few drops of water or milk over the top before covering with foil – this keeps it from drying out. Bake at 350°F (175°C) for 15-20 minutes until heated through. For single servings, the microwave works too – just go low and slow (30-second bursts) so the cheese stays creamy!

White Cheese Chicken Lasagna Nutrition Information

Now, I’m no nutritionist, but I know we all like to have at least a rough idea of what we’re eating! Keep in mind these numbers are estimates – your actual nutrition values might vary depending on exact ingredients and portion sizes. Here’s the breakdown per generous slice:

• Serving Size: 1 slice (about 1/6 of the pan)
• Calories: 420
• Total Fat: 18g
• Saturated Fat: 9g
• Trans Fat: 0g
• Cholesterol: 85mg
• Sodium: 680mg
• Total Carbohydrates: 32g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 28g

A little tip from my kitchen – if you’re watching calories, you can easily lighten this up by using low-fat cheeses and milk. But honestly? Sometimes you just need that full-fat, creamy goodness – life’s too short to always count every single calorie, am I right?

Common Questions About White Cheese Chicken Lasagna

I’ve gotten so many great questions about this recipe over the years – here are the ones that pop up most often:

Can I use no-boil lasagna noodles? Absolutely! Just add about 5 minutes to the baking time and make sure your sauce layers are extra moist – I’ll sometimes add an extra splash of milk to the soup mixture when using oven-ready noodles.

How long does leftover lasagna last in the fridge? Properly stored in an airtight container, it keeps beautifully for 3-4 days. The flavors actually deepen overnight – some might argue it tastes even better as leftovers!

Can I freeze this lasagna? You bet! Assemble it completely but don’t bake it first. Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before baking as directed (you might need to add a few extra minutes).

What can I substitute for ricotta? Cottage cheese works in a pinch – just blend it smooth first. Some folks swear by béchamel sauce too, though that changes the texture a bit.

Try this recipe and let me know how it turns out for you – I love hearing your kitchen adventures and seeing your cheesy masterpieces!

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