Creamy Chicken and Mushroom Lasagna Recipe
A comforting, hearty lasagna layered with tender chicken, sautéed mushrooms, a creamy béchamel sauce, and melty cheese. Perfect for family dinners or a cozy weekend meal.
⏱️ Total Time:
Task Time
Prep Time 30 mins
Cook Time (sauce, filling) 25 mins
Bake Time 30–40 mins
Rest Time (after baking) 10 mins
Total ~1 hr 45 mins
Ingredients:
For the Chicken & Mushroom Filling:
2 tablespoons olive oil
1 tablespoon
1 medium onion, diced
3 garlic cloves, minced
400g (14 oz) mushrooms, sliced (button, cremini, or mix)
500g (1.1 lb) cooked chicken breast or rotisserie chicken, shredded
Salt & black pepper to taste
1 teaspoon dried thyme or Italian seasoning
For the Creamy Béchamel Sauce:
4 tablespoons butter
4 tablespoons all-purpose flour
3 cups (720ml) milk (warm)
1 cup (240ml) chicken broth
1/2 cup grated Parmesan cheese
Salt & white pepper to taste
Optional: pinch of nutmeg
Other:
9–12 lasagna sheets (no-boil or boiled, depending on brand)
2 cups shredded mozzarella cheese
1/2 cup Parmesan cheese (for topping)
Fresh parsley, chopped (for garnish)
Instructions:
1. Prep the Ingredients (10–15 min)
Shred cooked chicken (can be from leftovers or rotisserie).
Slice mushrooms and dice onion.
2. Make the Mushroom-Chicken Filling (15–20 min)
Heat olive oil and butter in a large pan over medium heat.
Add onions; sauté until translucent (about 5 min).
Add garlic; cook for 30 seconds.
Add mushrooms; cook until they release moisture and turn golden (8–10 min).
Add shredded chicken, thyme, salt, and pepper. Mix well. Turn off heat.
3. Make the Béchamel Sauce (10 min)
In a saucepan, melt butter over medium heat.
Whisk in flour; cook for 1–2 minutes until pale golden (this is the roux).
Gradually whisk in warm milk and broth to avoid lumps.
Stir constantly until it thickens (~5 min)
Add Parmesan, salt, pepper, and nutmeg. Stir well and remove from heat.
4. Assemble the Lasagna (10–15 min)
In a 9×13″ baking dish:
Spoon a thin layer of béchamel on the bottom.
Add a layer of lasagna sheets.
Spread 1/3 of the chicken-mushroom mixture.
Spoon béchamel sauce over it.
Sprinkle with some mozzarella.
Repeat layers (pasta → filling → béchamel → cheese) 2 more times.
Top with final layer of lasagna sheets, béchamel, and remaining mozzarella and Parmesan.
5. Bake (30–40 min)
Preheat oven to 375°F (190°C).
Cover with foil (non-stick side down)
Bake for 25–30 minutes.
Uncover and bake another 10–15 minutes until golden and bubbling.
6. Rest & Serve
Let the lasagna rest for 10–15 minutes before slicing. This helps it set and makes cleaner slices.
Frequently Asked Questions (Q&A)
Can I use raw chicken instead of cooked?
Yes, dice it small and cook it with the mushrooms until fully done. Make sure there’s no pink left.
Can I make this ahead?
Absolutely. Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours before baking. Or freeze it for up to 2 months.
Can I use different cheese?
Yes! Fontina, Gruyère, provolone, or ricotta can be swapped or added. Avoid cheeses that are too watery unless drained.
Can I make it vegetarian?
Yes. Replace chicken with extra mushrooms, spinach, or roasted vegetables like zucchini or bell peppers.
What if my béchamel sauce is too thick?
Add a splash of warm milk or chicken broth and whisk to loosen it.
How do I reheat leftovers?
Reheat slices in the oven at 350°F (175°C) covered with foil for 15–20 minutes, or in the microwave with a splash of milk to keep it moist.
Serving Suggestions:
Garlic bread
Light green salad with vinaigrette
Roa
sted asparagus or steamed green bean