Incredible Chicken Lasagna: A Creamy, Dreamy Family Favorite

There are certain dishes that, for me, are more than just food; they’re edible memories, warm hugs on a plate. This Chicken Lasagna is one of those dishes. I can still vividly recall my mother pulling it from the oven, the rich aroma of bubbling cheese, creamy sauce, and savory chicken filling our small kitchen. It was her go-to for potlucks, family dinners, and any occasion that called for comfort and joy. The hint of white wine in the sauce, a touch I always found so sophisticated, elevated it beyond the ordinary, making it a guaranteed crowd-pleaser. This isn’t just a recipe; it’s a legacy, a taste of home that I’m thrilled to share with you.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 35 minutes
• Servings: 8-12
• Yields: 1 (10×15 inch) baking dish
• Dietary Type: Classic Lasagna

Ingredients

This lasagna draws its incredible flavor from a thoughtful blend of creamy sauces and savory chicken, all brought together by tender lasagna noodles and a generous topping of melted cheese.

For the Sauce and Filling:

• 2 tablespoons margarine
• 1/2 onion, chopped
• 1 cup fresh mushrooms, sliced
• 1 (10 ounce) can cream of chicken soup, undiluted
• 1 (16 ounce) jar alfredo sauce
• 1 (4 ounce) jar diced pimentos, drained
• 1/3 cup dry white wine
• 1/8 teaspoon dried tarragon
• 1/2 teaspoon dried basil
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1 (15 ounce) carton ricotta cheese
• 1/2 cup grated parmesan cheese
• 1 egg, beaten
• 4 cups cooked chicken, shredded

For Assembly:

• 9 lasagna noodles, cooked (according to package directions)
• 1 (16 ounce) package shredded cheddar cheese
• 2 teaspoons parsley (for garnish, optional)

Equipment Needed

• A large skillet
• A large bowl
• A separate large bowl or container for the spinach mixture
• A 10×15 inch baking dish with a depth of at least 2.5 inches
• Paper towels
• Measuring cups and spoons
• Spatula or spoon for spreading

Instructions

Crafting this incredible chicken lasagna is a rewarding process, and with these detailed steps, you’ll achieve a perfectly layered and gloriously baked masterpiece.

1. Sauté the Aromatics: Begin by melting the margarine in a large skillet over medium heat. Add the chopped onion and sliced mushrooms and sauté until the onion is softened and translucent, and the mushrooms have released their moisture and are lightly browned, about 5-7 minutes.
2. Build the Sauce Base: Stir in the cream of chicken soup, alfredo sauce, drained diced pimentos, dry white wine, dried tarragon, and dried basil into the skillet with the onions and mushrooms. Whisk everything together until well combined.
3. Reserve Sauce: Carefully ladle out about 1/3 of this delicious sauce and reserve it. This will be used to top the lasagna at the very end. Continue simmering the remaining sauce in the skillet for a few minutes to allow the flavors to meld.
4. Prepare the Spinach: Thoroughly drain the thawed frozen chopped spinach. This is a crucial step for preventing a watery lasagna. It’s best to do this by pressing the spinach between several layers of paper towels until it is as dry as possible.
5. Create the Ricotta Mixture: In a separate large bowl, combine the ricotta cheese, grated parmesan cheese, beaten egg, and the completely drained spinach. Mix these ingredients together until they are well incorporated. This mixture might appear somewhat dry, which is perfectly normal.
6. Assemble the First Layer: Lightly spray your 10×15 inch baking dish with non-stick cooking spray. Ensure the dish is a full size (10×15 inches) with a depth of approximately 2.5 inches, as this will accommodate all the layers without overflowing. Place 3 of the cooked lasagna noodles in the bottom of the prepared dish, covering the base.
7. Layer the Goodness: Spoon about half of the reserved sauce (from step 3) over the noodles. Next, carefully spoon the spinach-ricotta mixture over the sauce. You might need to gently spread it out with a spatula to create an even layer. Distribute half of the shredded cooked chicken over the spinach-ricotta.
8. Add Cheese: Sprinkle 1 1/2 cups of the shredded cheddar cheese evenly over the chicken layer.
9. Repeat the Layers: Place another 3 lasagna noodles on top of the cheddar cheese. Repeat the layering process: add about half of the remaining sauce (saving enough for the top), followed by the rest of the spinach-ricotta mixture, and the remaining shredded cooked chicken.
10. Final Noodle Layer: Top with the last 3 lasagna noodles.
11. Sauce for the Top: Pour the reserved sauce (from step 3) evenly over the final noodle layer, ensuring it covers them.
12. First Bake: Preheat your oven to 350°F (175°C). Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 45 minutes.
13. Add Final Cheese: Carefully remove the lasagna from the oven. Uncover it and sprinkle the remaining shredded cheddar cheese evenly over the top.
14. Melt the Cheese: Return the lasagna to the oven, uncovered. Bake for an additional 5 minutes, or just until the cheese is melted and bubbly.
15. Rest Before Serving: Once out of the oven, let the lasagna stand for 10 minutes before cutting and serving. This resting period allows the layers to set, making it easier to slice and serve neatly. Garnish with parsley if desired.

Expert Tips & Tricks

• Spinach Drainage is Key: I cannot stress enough how important it is to thoroughly drain your spinach. Watery spinach can make your lasagna soggy, detracting from its creamy texture. Squeeze it out until no more liquid can be released.
• Noodle Prep: Ensure your lasagna noodles are cooked al dente (to the tooth). They will continue to cook in the oven, and overcooked noodles can become mushy.
• Sauce Consistency: If your sauce seems a bit too thick when you’re assembling, a tablespoon or two of milk or chicken broth can help loosen it up slightly.
• Make-Ahead Magic: This lasagna is an excellent candidate for make-ahead preparation. You can assemble the entire dish, cover it tightly with plastic wrap and then foil, and refrigerate it for up to 24 hours. When ready to bake, add an extra 10-15 minutes to the initial covered baking time to ensure it heats through.

Serving & Storage Suggestions

This Chicken Lasagna is best served piping hot, allowing the creamy sauce and cheese to be at their most decadent. A simple green salad with a light vinaigrette makes a perfect accompaniment, cutting through the richness of the lasagna. Crusty bread for dipping into any leftover sauce is also highly recommended!

For storage, allow the lasagna to cool completely before covering it tightly with plastic wrap and then aluminum foil. It will keep well in the refrigerator for 3-4 days. To reheat, you can either warm individual portions in the microwave or gently reheat a larger piece in a 350°F (175°C) oven until heated through. This lasagna also freezes beautifully. Wrap individual portions or the entire dish (once cooled) tightly and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	657 kcal
Calories from Fat		53%
Total Fat	38.6 g	59%
Saturated Fat	20.4 g	102%
Cholesterol	171.9 mg	57%
Sodium	869.4 mg	36%
Total Carbohydrate	27.9 g	9%
Dietary Fiber	2.4 g	9%
Sugars	2.6 g	10%
Protein	47.1 g	94%

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes used.)

Variations & Substitutions

While this recipe is a classic for a reason, feel free to get creative!

• Vegetable Boost: Add other finely chopped vegetables like carrots, celery, or bell peppers to the initial sauté with the onions and mushrooms.
• Herbal Notes: Experiment with different dried or fresh herbs. A touch of thyme or rosemary can also be lovely in this dish.
• Cheese Variations: While cheddar and parmesan are wonderful, consider a blend that includes mozzarella for extra stretch or a bit of provolone for a sharper flavor.
• For a Lighter Touch: If you prefer a lighter sauce, you can substitute some of the alfredo sauce with a good quality marinara sauce, though this will change the flavor profile considerably. Using a reduced-fat cream of chicken soup is also an option, but ensure it is still undiluted for best flavor.

FAQs (Frequently Asked Questions)

Q: Can I use rotisserie chicken instead of cooking and shredding my own?
A: Absolutely! Rotisserie chicken is a fantastic shortcut and will work perfectly in this recipe. Ensure you have about 4 cups of shredded meat.

Q: My spinach mixture seems too dry to spread. What should I do?
A: This is normal. You can spoon the spinach-ricotta mixture into dollops across the sauce layer and then gently spread it out with the back of your spoon or a spatula. Don’t worry about perfection; it will meld together as it bakes.

Q: How can I prevent the lasagna from being too watery?
A: The key is to thoroughly drain the spinach and to ensure your lasagna noodles are not overcooked.

Q: Can I make this dish without wine?
A: Yes, you can omit the white wine. To compensate for the lost liquid and a hint of acidity, you could add an extra tablespoon of alfredo sauce or a splash of chicken broth to the sauce mixture.

Q: How can I tell if the lasagna is fully cooked?
A: The edges should be bubbling, and the cheese on top should be melted and lightly golden. When you insert a knife into the center, it should come out hot.

Final Thoughts

This Incredible Chicken Lasagna is more than just a recipe; it’s an invitation to create cherished moments around the dinner table. It’s a dish that speaks of care, comfort, and the simple joy of sharing good food. I encourage you to gather your ingredients, invite your loved ones, and experience the magic of this creamy, dreamy creation. And when you serve it, perhaps with a glass of that same dry white wine used in the sauce, take a moment to savor the layers of flavor and the warmth it brings. I’d love to hear about your experiences and any delightful twists you might add!