Before I teach you how to make white lasagna, I feel the need to come clean to you about something.
My kitchen looks like the scene of a tragic farming accident.
Throughout this post, you just might get a glimpse of this…
And, well, it is what it is.
We are who we are.
We spend our days performing meticulous surgeries (in my husband’s case) and keeping track of highly confidential tasks involving large sums of money (in mine.) So the kitchen gets what’s left at the bottom of the barrel when it comes to our supply of motivation.
I’ve done my best to shield you from the chaos in the following pictures. I felt like it would just be TOO cruel to make white lasagna and NOT share it with you because of my messy kitchen.
As I stated in the title of this post, more people request that I make this recipe and/or give them this recipe than any other in my repertoire. You might call it my “signature dish.” Don’t let yourself be intimidated and don’t pre-judge if you hate Swiss Cheese. I too dislike Swiss Cheese, but when it is melted… it’s a different story entirely. Too good to miss out on.
Begin by gathering together a host of delicious things:
Let’s begin by preparing the chicken breasts by removing all this nastiness.
Just pull up the fatty areas and clip them off with kitchen shears.
Then use the shears to cut it up into nice, small, easy-to-chew, pieces. I don’t see why you couldn’t (if you had the inclination) just buy ground chicken and just bypass all this grunt work. To be honest, I never thought about it before now. I’ll have to try that next time. I do sorta like the chunky texture this gives you though.
Now, grab the lasagna pan you’re planning to use. I was taking this particular lasagna to my cousin, who just had a baby, so I used a 9×9 disposable pan and another (smaller) glass pan to keep for us
And line up two layers of lasagna noodles inside. Break them to the proper length.
Then just toss them into a large pot of boiling water for a few minutes. Don’t cook them til soft. Make sure they maintain their chew because the oven time will cook them more.
In the meantime… grab a cute little onion like this one, and some garlic.
And chop off the hairy root so you can peel off the papery outer layer.
Do you know that my Kroger actually sells them pre-peeled like this? For like a DOLLAR more? Lazy as I am… I never buy them like that because I just love the pretty, pearlized casings. Just look at em! Plus, I compost.
Check your noodles! They still pretty rigid? GOOD, then we have time to chop these babies up. (You’ll chop up an entire small onion and 3-4 cloves of garlic.) Keep the onion and garlic separate because the onion needs to sautee longer.
NOW… you can drain the noodles, lay them out flat, and set them aside for later.
Next, grab a large skillet and melt equal parts butter and oil over Medium/High heat.
And throw in those mean onions that made you cry! Let em’ sizzle for their crimes.
Cook them for three or four minutes, then add the garlic. It’ll only need a minute or so… and it can burn easily so turn the heat down to Medium.
Now it’s time to dump in the chicken!
In it goes!
Let it cook a bit like so…
Then sprinkle in the 1/3 C. of flour. Simultaneously sprinkle in the salt, pepper, and thyme.
Stir this mixture, and let it cook and brown up for a few minutes.
When the chicken has a light, golden crust on it… pour in the 1 C. broth and the 1/2 pint cream.
And now you’re about to witness the magic.
Bring the contents of this pan to a boil.
And keep stirring.
And watch as it transitions from this…
Give it 4-8 minutes to bubble. You’ll know it’s ready when you can bring your spoon through it and it leaves a trail, like this.
At this point… turn the heat off and add the 8 oz. sour cream.
I think you’re starting to see where this is going. This sauce is extreeeeeeemely rich and good.
And this is still pre-cheese. So it’s about to get stupid-good.
Now, grab your pan and spray it down with non-stick spray.
And line the bottom of the pan with the kinda-cooked noodles you set aside earlier.
Now spoon about half the sauce over these noodles. (If you’re making a second, smaller lasagna like I am… use less. Obviously. You don’t want to run out.)
Now, layer on some Swiss cheese slices.
Follow that up with a good sprinkling of the mozzarella. Kudos to you if you use fresh instead of the pre-grated stuff. I don’t bother with it for this dish.
This is where I would do an additional layer of grated Parmesan cheese if I had it. But I didn’t. You should add it.
Then repeat all the layering steps again a second time.
And as a final touch… sprinkle on a pretty dusting of dried parsley. (Or fresh if ya gotta. Again, I don’t bother here. But you feel free.)
Cover the lasagnas with foil. Oh and… might oughtta pre-heat your oven at some point earlier than now. Maybe right when you start layering.
And bake them for 20 minutes covered and 20 uncovered.
I like to use the broiler for the last minute or two to give the crust some extra brown bubbly-ness.
This lasagna is SO good. SO. GOOD.
I know you’ll agree. Printable is below!
White Chicken Lasagna
This lasagna is my #1 most-requested recipe. Creamy, cheesy, and flavorful... it is a crowd-favorite every time!
Author: Carissa Casey | prettyhungryblog.com
- 3 or 4 plump chicken breasts (boneless/skinless for convenience)
- 1 box o' lasagna noodles (whole wheat work beautifully if you like them)
- 1 full cup of warm chicken broth or water
- 1 packet of onion soup mix (mixed into the warm broth or water)
- 2 Tbsp. butter
- 2 Tbsp. of olive oil
- 1 small onion, chopped
- 3 or 4 cloves garlic, minced
- ⅓ C. all-purpose flour
- 1 Tbsp. ground thyme
- ½ Tbsp. salt
- pepper (to taste)
- ½ pint heavy whipping cream
- 8 oz. sour cream
- 1 pkg. sliced Swiss cheese
- 1 bag shredded Mozzarella cheese
- ½ C grated Parmesan cheese
- ½ Tbsp. dried parsley
- If using dried lasagna noodles, pre-boil them for 8 minutes or so until they are slightly softened but not totally cooked. Lay them flat on a sheet pan sprayed with cooking oil while you make the sauce.
- Trim the fat off the chicken breasts and cut them into bite-sized pieces.
- Preheat oven to 375 and set out a 13x9" baking dish.
- Heat the butter and oilve oil in a large skillet, then sautee the chopped onion over medium heat for about 5 mins.
- Add the minced garlic to the pan and sautee about 1 min.
- Add in the cut-up chicken pieces and spread them into an even layer, leaving them untouched on the first side for a few minutes to develop a bit of color. Then flip chicken to the other side and again allow it to brown a bit.
- Sprinkle the chicken with the flour, salt, pepper, and thyme. Stir to incorporate and cook for 1 minute to allow flour to cook and brown slightly.
- Pour in the broth/water/onion soup mixture to deglaze the pan, scraping up any brown bits as you stir to incorporate the broth.
- Add in the heavy cream and stir gently.
- Allow this mixture to bubble gently over medium/high heath until it is thick enough to coat the back of the spoon. (3-7 minutes or so.)
- Turn off the heat and stir in the sour cream.
- Spray a 13x9" baking dish with cooking oil, then spoon in a small amount of white sauce and spread it around.
- Place a layer of noodles at the bottom of the pan, then ladle half the chicken/sauce mixture evenly over the noodles. Sprinkle on half the mozzarella cheese, and then layer on half the Swiss cheese slices. Then sprinkle ¼ C. grated Parmesan evenly over this.
- Layer on another layer of noodles, sauce, and cheeses, then sprinkle the top with dried parsley.
- Bake at 375 for 40 minutes. (Cover with foil the first 20 minutes, then remove foil for the last 20.)