Creamy Chicken Lasagna recipe with mushrooms is one of my favorite and best chicken recipes. This delectable and easy lasagna recipe is a nice change from the tomato and beef version. It is made with a creamy Mornay Sauce mixed with cooked chicken, mushrooms, and onions. The sauce is then layered between lasagna noodles and topped with cheddar cheese.

Creamy Chicken Lasagna is super simple to make. It truly takes about 10 minutes to make the creamy chicken sauce, while the noodles are cooking. For an even more time saving method, just buy Rotisserie Chicken or use leftover chicken. This lasagna recipe freezes well, and is a great crowd pleaser!

This post may contain affiliate links, please read myprivacy policy.

As an Amazon Associate, I earn from qualifying purchases.

Chicken Lasagna Recipe is a Make Ahead Meal!

This chicken lasagna recipe can be made ahead and either refrigerated or frozen until needed. This is another delicious meal that is great to have in the freezer for company coming or busy moments. Sometimes, I’ll make up a few lasagnas in dollar store disposable pans just to have them on hand for hectic days. Just heat this simple and creamy chicken lasagna up, make some garlic bread and a salad and you have a satisfying meal fit for royalty!

Why Make Chicken Lasagna??

The reason I came up with this easy lasagna recipe was because a friend told me about a really good chicken lasagna she makes. (I have yet to taste her version of chicken lasagna) In the meantime, my sister in law makes a delicious mushroomy chicken lasagna recipe. This inspired me to try making chicken lasagna. I essentially took ingredients which I thought would go well together and designed this lasagna recipe. The mushrooms are chopped tiny so that any children who don’t like mushrooms will eat this meal. They won’t know what the tiny brown specks are and will happily gobble up their Creamy Chicken Lasagna!

History of Lasagna Noodles

Lasagna pasta is possibly one of the oldest types of pasta. It originated in Italy during the middle ages. It’s no wonder that this delicious pasta dish is still so popular today! An interesting fact I found out recently is that Lasagne is the plural form of Lasagna. I always wondered why there were two ways to spell it. Now I know Lasagna is only one sheet of pasta! For more fascinating reading about the history of lasagna, read:Lasagna:Origins and Varieties of the Beloved Baked Pasta.

To Freeze Chicken Lasagna

To freeze chicken lasagna, follow all instructions except the baking. Let it completely cool before wrapping, then first place foil on the top, and then cover well with plastic wrap, making sure it is sealed. The lasagna recipe will keep in the freezer for up to 4 months. For cooking from frozen, follow the instructions below for reheating.😊

You can also freeze the chicken lasagna recipe after baking. Wrap well with plastic wrap and freeze for up to 4 months.

How to Reheat

If you are reheating leftover or refrigerated chicken lasagna, it will take a little longer to completely warm up. Place a piece of parchment paper on the cheese, then place aluminum foil over that. Heat in a 350°F oven for 1- 1 1/2 hours, until hot and bubbly.

If you are reheating from frozen, follow the same instructions, just use a 300°F oven for at least 2 hours.

Ingredients

• Lasagna Noodles
• Chicken: Cooked and chopped. I bake the pieces with seasoning salt and poultry seasoning, covered, for 1 hour at 350°F. I prefer chicken with bones and skin, such as chicken thighs and drumsticks just because the flavor is amazing!
• Seasoning Salt, this is just to season the chicken while baking. If you have a favorite chicken seasoning, you could use that.
• Poultry Seasoning, again to season the chicken while it’s baking.
• Yellow Onion: Chopped tiny.
• Mushrooms: Chopped tiny.
• Flour, to thicken the mornay sauce.
• Cream of Mushroom Soup
• Milk
• Chicken Bouillon Powder
• Parmesan Cheese
• Cheddar Cheese: Grated, some for the Mornay Sauce and some for the top.

How to Make Creamy Chicken Lasagna Recipe

1.Cook the lasagna noodles according to package directions.

2. Sprinkle the chicken pieces with seasoning salt and poultry seasoning. Cover and bake at 350℉ for 1 hour. Reserve the juices from the chicken and set aside. Cut the chicken into bite sized pieces and set aside.

3. In a large saucepan, on medium heat, cook the chopped onion and mushrooms in the butter.

4. Add the flour and stir well. Stir in the mushroom soup. If you have juices from cooking the chicken, add these now, if you don’t have any, that’s okay, just go on to the next step.

5. Gradually add the milk as you continue stirring. Cook until thickened into a slightly thick consistency.

6. Stir in the chicken bouillon, parmesan cheese, and 1 cup of grated cheddar.

7. Add the chicken and stir.

8. In a 9″x13″ casserole dish, layer the lasagna. Start with a small amount of the chicken mixture. Then noodles, then chicken sauce, then noodles, repeat and finish with chicken sauce on the top.

9. Top with 2 cups of grated cheddar.

10. Bake at 350°F for 45 minutes to 1 hour. Let rest for 15 minutes before cutting.

What to Eat With Chicken Lasagna!

Recommended Items to help you make this recipe

If you can’t see these items, and you would like to, please kindly turn your ad blocker off

Other Tasty Make Ahead Casseroles to Try!!

Creamy Chicken Lasagna

Chicken Lasagna is super simple to make. It truly takes about 10 minutes to make the creamy chicken sauce, while the noodles are cooking. Chicken Lasagna recipe with mushrooms is one of my favorite and best chicken recipes. It is made with a creamy cheesy sauce mixed with cooked chicken, mushrooms, and onions. The sauce is then layered between lasagna noodles and topped with cheddar cheese.

Author:RebekahCooking Method:BakedCuisine:ItalianCourses:Main CourseRecipe Keys:CheesyChickenHomemadePasta

Print Recipe

Pin Recipe Baked

Prep Time15 minsCook Time60 minsRest Time15 minsTotal Time1 hr 30 minsDifficulty:IntermediateServings:10Calories:400Best Season:Suitable throughout the year

Ingredients

Servings

• 12 Lasagne noodles
• 5 cup Chicken (cooked and chopped)
• 1 tbsp Seasoning Salt
• 2 tsp Poultry Seasoning
• 2 tbsp Butter
• 1 Yellow Onion (medium)
• 9 Mushrooms
• ¹⁄₂ cup Flour
• 1 can Cream of Mushroom Soup
• 3 cup Milk
• 1 tbsp Chicken Bouillon
• 1 cup Parmesan Cheese
• 3 cup Cheddar Cheese (grated)

Instructions

Video

OffOn

How to Make Creamy Chicken Lasagna

1. Cook lasagne noodles according to package instructions.
   

2. Sprinkle the chicken pieces with seasoning salt and poultry seasoning. Cover and bake at 350℉ for 1 hour. Reserve the juices from the chicken and set aside. Cut the chicken into bite sized pieces and set aside.

   

3. In a large saucepan, on medium heat, cook the chopped onion and mushrooms in the butter.

   

4. Add the flour and stir well. Stir in the mushroom soup. If you have juices from cooking the chicken, add these now, if you don't have any, that's okay, just go on to the next step.

   

5. Gradually add the milk as you continue stirring. Cook until thickened into a slightly thick consistency.

   

6. Stir in the chicken bouillon, parmesan cheese, and 1 cup of the grated cheddar cheese.

   

7. Add the chicken and stir.

   

8. In a 9"x13" casserole dish, layer the lasagne.

   Start with chicken sauce, then noodles, then chicken sauce, then noodles, repeat and finish with chicken sauce on the top.

   

9. Top with the remaining 2 cups of grated cheddar cheese.

   

10. Bake at 350°F for 1 hour.

    When finished baking, use a paper towel to dab up any grease on the top of the lasagne that is from the cheddar cheese.

    Let rest for 15 minutes before cutting to serve.

    Enjoy!

    

Nutrition Facts

Servings 10

---

Amount Per Serving

Calories 400kcal

Calories from Fat 195kcal

% Daily Value *

Total Fat 21.8g34%

Saturated Fat 11g56%

Trans Fat 0.6g

Cholesterol 93mg31%

Sodium 481mg21%

Potassium 391mg12%

Total Carbohydrate 22g8%

Dietary Fiber 0.9g4%

Sugars 4.7g

Protein 28.6g58%

---

Vitamin A 29 IU

Calcium 43 mg

Iron 11 mg

Thiamin 23 mg

Riboflavin 55 mg

Niacin 31 mg

Vitamin B6 21 mg

Folate 16 mcg

Vitamin B12 43 mcg

Pantothenic Acid 29 mg

Phosphorus 64 mg

Magnesium 14 mmol

Zinc 42 mcg

Selenium 50 mg

Copper 19 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Let sit for 15-20 minutes before cutting.

I use a paper towel to absorb any extra grease on the top because of the cheddar cheese.

If your white sauce becomes too thick, just add some milk or cream to it, as much as you need to make it a smooth, not too thick consistency.

Placing a piece of parchment on the cheese before covering with foil when reheating will prevent the cheese from sticking to the foil.