This white chicken lasagna has been a cozy favorite in my kitchen ever since I adapted a semi-homemade technique to simplify the béchamel step without sacrificing creaminess. I first put this together on a rainy Sunday when the pantry had lasagna sheets and the fridge had a couple of chicken breasts. The result was unexpectedly luxurious: tender poached chicken folded into a silky garlic-white sauce with browned mushrooms and two kinds of melting cheeses. It’s a dish that delivers the same comforting, layered satisfaction as a traditional red lasagna but with a more delicate, creamy profile.

What makes this version special is the approach to the liquid base. Poaching the chicken gently in a mixture of milk and broth builds subtle depth and yields a flavorful cooking liquid that becomes the backbone of the sauce. The mushrooms are seared separately so they keep a browned, meaty character rather than steaming into sogginess. The assembly is straightforward—fresh or dried sheets, alternating layers of sauce and filling—so it’s perfect for a weekday evening when you want something elevated without fuss. Serve it with a crisp salad and you have a crowd-pleasing meal that always earns seconds.

Ingredients

• Chicken: 2 pounds boneless skinless chicken breasts or thighs. Choose even-size pieces for consistent poaching; thighs give more forgiving texture while breasts keep it lean.
• Milk & stock: 4 cups whole or low-fat milk and 2 cups chicken broth. Use good-quality chicken broth or low-sodium boxed stock for cleaner flavor.
• Herbs & seasoning: 2 bay leaves, 3 fresh thyme sprigs (or 1 teaspoon dried), 2 teaspoons Vegeta or chicken bouillon powder and 1/2 teaspoon black pepper to season the poaching liquid.
• Mushrooms: 1 pound mushrooms, quartered. Cremini or white button mushrooms work well; for deeper flavor use baby bella.
• Fats for sauté: 2 tablespoons butter and 2 tablespoons olive oil, divided to prevent burning and encourage browning.
• Garlic: 4 cloves total, minced—2 for the mushrooms and 2 for the white sauce to infuse the base with aromatic garlic warmth.
• White sauce base: 4 tablespoons butter and 3/4 cup all-purpose flour to make a roux, then use the reserved poaching liquid to achieve a smooth, creamy consistency.
• Cheeses: 2 cups shredded sharp cheddar and 2 cups shredded mozzarella. Cheddar adds tang and body; mozzarella gives the golden, stretchy top.
• Lasagna sheets: 13 ounces fresh sheets (or about 8 ounces dried if using no-boil dried sheets). If using dried, pre-cook according to package instructions unless specified otherwise.
• Finishing: Fresh parsley for garnish and extra black pepper to taste.

Instructions

Poach the chicken: Pour 4 cups milk and 2 cups broth into a large saucepan and bring to a very gentle simmer over medium heat. Stir in 2 teaspoons Vegeta or bouillon, 1/2 teaspoon pepper, 2 bay leaves and thyme sprigs. Add the chicken, reduce heat to medium-low, cover and simmer gently for 15 minutes. Keep temperature below a boil to prevent milk from splitting. Remove the chicken and shred with forks; reserve the poaching liquid with the lid on. Sear the mushrooms: Heat 1 tablespoon olive oil and 1 tablespoon butter in a very large deep skillet over high heat. Add half the mushrooms with half the minced garlic, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Sear for about 5 minutes, turning occasionally, until deeply golden. Transfer to a bowl and repeat with remaining oil, butter, mushrooms and garlic. This two-batch method ensures color and prevents steaming. Make the white sauce: Lower heat to medium, melt 4 tablespoons butter in the skillet and add the remaining 2 minced garlic cloves. Stir until just fragrant and golden. Add 3/4 cup flour and stir constantly for one minute to cook the raw flour taste. Gradually whisk in 2 cups of the reserved poaching liquid until you have a thick paste, then whisk in another cup and finally the rest until smooth and lump-free. Continue cooking while stirring for 1 to 2 minutes until the sauce thickly coats a spoon. Remove from heat and stir in 2 cups shredded cheddar until melted; taste and adjust seasoning. Combine filling: Remove 2 1/2 cups of the finished sauce and set aside for the top. Stir the shredded chicken and the browned mushrooms into the remaining sauce so the filling is well-coated and cohesive. Assemble the layers: Preheat oven to 350°F. Spread a thin layer of sauce on the bottom of a 9 x 13-inch baking dish. Lay lasagna sheets in a single layer, top with half the chicken-mushroom filling, then more sheets, the remaining filling, and a final layer of sheets. Pour the reserved 2 1/2 cups sauce evenly over the top and sprinkle 2 cups shredded mozzarella over the sauce. Cover loosely with foil, ensuring it does not touch the cheese. Bake and finish: Bake covered for 25 minutes. Remove the foil and bake an additional 10 minutes or until the top is golden and bubbling. Let stand 10 minutes before cutting to allow the layers to settle. Garnish with chopped parsley and serve warm.

Storage Tips

To store leftovers, cool the dish to room temperature, cover tightly with foil or an airtight lid and refrigerate for up to four days. For freezing, portion into individual containers or wrap the entire pan tightly with two layers of plastic wrap and a layer of foil; label with the date and freeze up to three months. Reheat chilled portions in a 350°F oven covered until warmed through, 20 to 30 minutes depending on portion size, or microwave in short bursts stirring between intervals for even heat. When reheating from frozen, thaw in the refrigerator overnight for best results before baking.

Ingredient Substitutions

If you prefer a lighter version, substitute half-and-half for some of the milk and reduce the cheddar to 1 cup, balancing with an extra cup of mozzarella for melt. For a lower-sodium option, use low-sodium broth and omit the Vegeta, seasoning to taste at the end. Gluten-free bakers can use certified gluten-free lasagna sheets and a gluten-free flour blend for the roux; increase the cooking time of the roux slightly to ensure the flour is fully cooked. For richer flavor, swap white button mushrooms for a mix of cremini and shiitake.

Serving Suggestions

Pair the lasagna with a crisp, acidic green salad dressed simply with lemon and olive oil to cut through the creaminess. A light white wine such as Pinot Grigio or a crisp Chardonnay complements the cheese and chicken without overpowering the dish. For sides, roasted root vegetables or a simple garlic green beans recipe provide contrast in texture. Garnish each slice with chopped parsley or a sprinkle of finely grated Parmesan for an attractive finish.

Cultural Background

Though layered pasta bakes are classically Italian, the concept of a white sauce–based baked pasta draws on French béchamel traditions as well. This variation combines poached chicken—an economical, tender protein—with a cheese-enhanced béchamel to create a hybrid that feels both Mediterranean and comfort-table American. Over time, cooks worldwide adapted layered pasta to local ingredients, resulting in many regional takes; this version reflects a practical home-cook lineage that favors convenience and flavor.

Seasonal Adaptations

In autumn, add roasted butternut squash cubes and a pinch of nutmeg for warming notes. Spring calls for fresh peas and baby spinach folded into the filling for freshness and color. For holiday tables, add sautéed pancetta or prosciutto to the mushroom mixture and finish with fresh thyme to elevate the dish. Adjust the mushrooms and herbs to reflect seasonal produce for the best flavor balance.

Meal Prep Tips

Make the poached chicken and sauce up to two days ahead; store the filling and sauce separately in the refrigerator. When ready to bake, assemble layers, top with reserved sauce and cheese, then chill or bake immediately. For freezer-friendly meal prep, assemble the lasagna, cover securely and freeze before baking—add an extra 10 to 15 minutes to baking time when cooking from frozen. Use shallow, single-serve dishes for grab-and-go reheating convenience.

Enjoy this creamy layered bake with people you love; it’s the kind of dish that invites conversation and leftovers in the best way. Share it at a potluck or tuck a portion into the freezer for a future weeknight rescue—either way it rewards the effort with warm, cheesy satisfaction.