Amazing White Cheese Chicken Lasagna in 1 Hour

Oh my goodness, if you need comfort food that tastes like it simmered all day but took less than an hour, you absolutely have to try my recipe for **White Cheese Chicken Lasagna**! Forget everything you thought you knew about lasagna needing a heavy red sauce, because this version completely switches gears. We’re leaning into creamy, dreamy textures with chicken and layers of incredible cheese goodness.

I brought this to my big cousin’s engagement party last summer because I needed something crowd-pleasing that I didn’t have to stress over. People kept asking if I’d spent all day making a fancy homemade béchamel, but nope! It’s packed with flavor, uses super simple ingredients, and that white sauce just pulls everything together. Seriously, it disappears off the plate every single time we make it.

Why This White Cheese Chicken Lasagna Recipe Shines

This isn’t just another pasta bake, folks. I promise! This **White Cheese Chicken Lasagna** recipe has earned a permanent spot in our weekly rotation because it just works perfectly, every time. It’s all about maximizing flavor with minimal fuss.

Here’s why I think you’ll absolutely love it:

• It skips the red sauce entirely, which means that rich, savory flavor comes straight from the cheeses and the chicken base. It tastes incredibly decadent!
• It cheats brilliantly! We use cream of chicken soup to create that luscious white sauce base, which cuts down on prep time significantly. You get that comfort food feel without the hour-long stirring.
• This is a fantastic freezer meal. I always double the batch just so I can freeze the second one for a ridiculously easy future dinner when life gets hectic. Trust me, future you will thank past you.

If you’re looking for other incredible baked pasta dishes, you should check out my thoughts on the Million Dollar Lasagna sometime too; it hits a different flavor note but provides the same amazing casserole comfort!

Essential Ingredients for Your White Cheese Chicken Lasagna

Okay, let’s talk about what you actually need to pull this masterpiece together. The beauty of this **White Cheese Chicken Lasagna** is that almost everything here is a staple you probably have on hand, or at least easy to grab at the store. We’re mixing up three main components: the meat base, the cheesy filling, and the white sauce.

You want everything measured out before you start layering because once you hit that assembly stage, you’ll want to move fast. Don’t skimp on the cheeses—that’s where all the flavor lives!

Here is the full rundown of what you need:

• 1 tablespoon olive oil (just for browning the chicken!)
• 1 pound ground chicken (you can also use shredded if you have leftovers!)
• 1 medium onion, chopped small
• 2 cloves garlic, minced finely
• 1 (15 ounce) container ricotta cheese (full fat makes it richer, trust me)
• 1 cup sour cream (this is key for that tangy creaminess)
• 1 large egg (just to bind the ricotta filling)
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups shredded mozzarella cheese, divided (See my tip below!)
• 1 (10.5 ounce) can cream of chicken soup (our secret white sauce shortcut!)
• 1/2 cup milk (to thin the soup slightly)
• 9 lasagna noodles, cooked according to package directions (Make sure they aren’t too soft!)

Here’s a little tip about the mozzarella: For the absolute best melt and stretch, try to use a whole milk, low-moisture mozzarella rather than the pre-shredded bags if you can swing it. Those bagged ones often have anti-caking agents that can make them a little gummy instead of delightfully stringy. It makes a small difference, but for a dish this cheesy, every little bit counts!

If you ever run out of heavy cream and need a substitute for another recipe, I have a great cheat sheet on how to make heavy cream at home!

Step-by-Step Instructions for Perfect White Cheese Chicken Lasagna

Alright, here’s where the magic really happens! Assembling this **White Cheese Chicken Lasagna** is basically putting together three simple bowls of goodness and then stacking them up. I always put on some upbeat music while I do this. Just try to keep your layers tidy, and you’ll be golden!

Preparing the Chicken Base

First things first, we get the oven warmed up. Preheat your oven to 375 degrees Fahrenheit (that’s 190 Celsius). You don’t want to waste any heat!

Next, grab your skillet. Heat that tablespoon of olive oil over medium heat. Toss in your ground chicken, chopped onion, and minced garlic. You cook this until the chicken is totally browned and those onions have softened up nicely. Once it’s done, you have to drain off any excess fat—this is important! If the chicken mixture is greasy, it’ll run into your lovely white sauce and make the whole lasagna watery. Nobody wants soupy lasagna, trust me on this one!

Mixing the Rich Ricotta Cheese Filling

While that chicken is draining, move to your medium bowl. This is the creamy heart of the dish. You’re going to combine the entire container of ricotta cheese, the sour cream, the egg, the Parmesan cheese, the basil, salt, and pepper. Now, mix that until it’s super smooth. Once it looks happy, stir in one cup of your total mozzarella cheese. Set this bowl aside; it’s ready for layering!

If you ever want to elevate a simple recipe like this with a different creamy base, check out how I make a glorious creamy garlic mushroom risotto—it uses similar richness principles!

Creating the White Sauce and Assembling the White Cheese Chicken Lasagna

In a small saucepan, you need to gently whisk that can of cream of chicken soup with the milk until it’s totally smooth. Just warm it up gently; you don’t need a rolling boil here. That’s your sauce base!

Now for the fun part: Construction! Start by spreading just a thin layer of that warm soup mixture right in the bottom of your 9×13 baking dish. This keeps the noodles from sticking.

Layer one: Three cooked lasagna noodles go down. Then, spread half of that creamy ricotta mixture generously over the noodles. Spoon half of your cooked chicken mixture right on top of the ricotta. Finally, sprinkle about one-third of the remaining mozzarella cheese (we’re saving the last third for the very top!).

Layer two is a repeat act: Three more noodles, the rest of that ricotta mix, the rest of the cooked chicken, and another third of the mozzarella.

Top it all off with your final three noodles. Pour that leftover soup mixture evenly over the very top layer. Right before it goes into the oven, sprinkle that final portion of mozzarella cheese—that’s the last bit of the 2 cups!

If you’re making something else ahead of time, whipping up a quick homemade Alfredo sauce is a great skill to have, even though we are using soup here for speed!

Baking and Resting the White Cheese Chicken Lasagna

Slide that beauty into the preheated oven! Bake it for about 30 minutes. You’re looking for it to be bubbly all over, and you want that top cheese layer to be melted and just starting to get those lovely golden-brown spots. Don’t wander off during the last five minutes; watch it closely!

This is the hardest part, I know! But step 14 is crucial for perfect slices: Let the lasagna rest for a full 10 minutes after it comes out. If you slice it right away, all that glorious cheese and sauce will run out. Resting lets it set up so you get beautiful, neat servings. I have a great tutorial on ricotta stuffed shells where I talk more about how resting time helps pasta hold its structure!

Tips for the Best White Cheese Chicken Lasagna Texture

Even though this **White Cheese Chicken Lasagna** is super easy, texture is everything when you’re dealing with creamy pasta! If you skip a few basic checks, you risk a soupy mess or a dry top. I learned these tricks the hard way, believe me!

If you use “oven-ready” or “no-boil” noodles, listen up: They soak up a ton of liquid during baking. Under-boil them slightly—like 2 minutes less than package directions—before assembling. They’ll finish cooking in the sauce but won’t turn to mush!

Also, to keep that top layer perfectly cheesy and not dried out, tent the dish loosely with aluminum foil for the first 20 minutes of baking. You want the inside heated through and simmering nicely. Then, pull the foil off for the last 10 minutes so that top mozzarella layer gets that gorgeous golden color. It’s the perfect balance between cooked-through and creamy!

For more little cooking secrets I wish I knew sooner that save time everywhere, check out this post on secrets I learned about cooking meat—some apply everywhere!

Storage and Reheating Your White Cheese Chicken Lasagna

Don’t worry if you don’t eat the whole pan in one sitting—this **White Cheese Chicken Lasagna** keeps beautifully! Once it’s cooled down slightly, cover the leftovers tightly with plastic wrap or foil. You can keep it safely in the fridge for about three to four days.

When you’re ready for round two, the microwave is your friend for a quick slice; just heat it until it’s steaming, maybe 90 seconds depending on your microwave power. For the best texture, though, use the oven! Cover it loosely with foil and reheat at 350°F (175°C) for about 15 to 20 minutes until it’s hot all the way through. And yes, this freezes wonderfully! Let it cool completely, wrap it well, and freeze for up to three months. Thaw overnight in the fridge before reheating.

Serving Suggestions for White Cheese Chicken Lasagna

Because this **White Cheese Chicken Lasagna** is so rich and delightfully cheesy, you really want sides that offer a nice, bright contrast. You don’t want to weigh everyone down too much, right?

My go-to is always a huge, crisp green salad dressed with a sharp vinaigrette—that acidity cuts through the creaminess perfectly. A simple roasted vegetable works wonders, too. If you want a little bit of sweet to complement the savory, you have to try my recipe for honey-roasted carrots; they are just divine alongside pasta!

Simple garlic bread is always accepted, of course, but honestly, a fresh green component is what pulls the whole meal together.

Variations on the White Cheese Chicken Lasagna Recipe

This **White Cheese Chicken Lasagna** recipe is fantastic as written, but that doesn’t mean we can’t play around a little! Personalizing meals is half the fun, right?

The easiest swap, and one I mentioned briefly, is switching up your chicken. If you don’t feel like dealing with raw ground chicken, just use pre-cooked, shredded chicken! Grab a rotisserie chicken and shred about two cups—it cuts nearly 15 minutes off your cooking time. That’s a weeknight lifesaver!

Now, for the sauce enthusiasts out there, if canned soup just isn’t your style for the white sauce, you can absolutely make a quick homemade Béchamel sauce instead. It just takes a tiny bit more effort but tastes wonderfully classic. You’d just melt butter, whisk in flour, and then slowly whisk in warm milk until it thickens up nicely. Season it well with salt and maybe a tiny pinch of nutmeg!

If you love creamy chicken pasta but want something totally different from a lasagna bake, you absolutely have to try my recipe for Tuscan Chicken with Creamy Broccoli Alfredo. It’s got that same rich, savory profile but in a totally different format!

Frequently Asked Questions About White Cheese Chicken Lasagna

I get so many questions whenever I post a picture of this dish! It’s probably because everyone wants to know exactly how to get that perfect creamy center. Here are some of the most common things people ask me about making this **chicken lasagna recipe**.

Can I make this White Cheese Chicken Lasagna ahead of time?

Oh, absolutely you can! This is another reason this is my go-to party dish. Assemble the entire **White Cheese Chicken Lasagna** exactly as written, but don’t bake it yet. Just cover it tightly with plastic wrap and pop it in the fridge for up to 24 hours. When you’re ready to bake it, pull it out and let it sit on the counter while the oven heats up. Since it’s colder, you’ll probably need to add about 10 to 15 minutes extra to the bake time until it’s bubbling hot through the middle.

What if I don’t want to use canned soup in my White Cheese Chicken Lasagna?

That is a fair question! While the canned soup is my favorite weeknight hack, you can totally swap it out for a classic Béchamel sauce if you’d prefer a more traditional flavor profile for your **white sauce lasagna**. Just whisk together equal parts melted butter and flour over low heat, cook that paste for a minute, and then slowly whisk in milk until it thickens up nicely. Make sure you season it well with salt and maybe a tiny sprinkle of nutmeg—that’s the secret to a lovely béchamel!

What kind of chicken works best for this chicken lasagna recipe?

For speed, I usually stick with the ground chicken because it cooks right alongside the onions and garlic, which flows perfectly with the recipe timeline. However, if you have leftover cooked chicken or just prefer not to work with ground poultry, use shredded baked chicken or even rotisserie chicken! You’ll need about two cups of it, and it saves you that initial cooking step. It makes a fantastic **baked pasta** meal when you’re rushing!

If you love baked cheesy chicken dishes, maybe you should give my Garlic Parmesan Chicken Pasta Bake a try next time, too! You can find all the details right here on the blog.

Nutritional Estimates for White Cheese Chicken Lasagna

Now, I have to be super clear right off the bat—I’m a cook, not a nutritionist! These numbers are just my best guess based on the general recipe measurements. Since we all use slightly different brands of ricotta or chicken soup, your final count might shift a bit, but this gives you a solid ballpark idea of what you’re getting into with this satisfying **White Cheese Chicken Lasagna**.

When I calculated this out, I factored in the ground chicken and the full amount of cheese and soup, which is why it clocks in as a hearty meal!

Here are the estimated numbers based on 8 generous servings:

• Calories: Approximately 450 per slice
• Protein: Around 30 grams (That chicken and cheese really add up!)
• Fat: About 25 grams total
• Saturated Fat: Roughly 14 grams
• Carbohydrates: Around 30 grams
• Fiber: Low, about 2 grams
• Sodium: This is the highest number, around 750 mg (that’s from the soup, so be mindful if you’re watching sodium!)
• Cholesterol: Near 90 mg

So, while it’s definitely a rich dish—and I wouldn’t classify it as a light lunch!—it’s packed with protein to keep you full until dinner time. If you wanted to lower the sodium, you could always check out my tips on how to make heavy cream at home and substitute some of that for the canned soup base!

Share Your White Cheese Chicken Lasagna Creations

Now that you’ve made this incredible **White Cheese Chicken Lasagna**, I absolutely need to know how it turned out for you! Seriously, nothing makes me happier than knowing I helped you nail dinner.

If you loved it as much as my family does, please hit that five-star rating button! And while you’re down there, leave a little comment. Did you try the shredded chicken swap? Did you add spinach to the ricotta mix? I love hearing all your successful tweaks and modifications. It helps everyone else in our community, too!

I’m always cooking up new comfort meals, so if you’re looking for another show-stopper that’s just as easy—though totally different—you have to check out my recipe for easy cheesecake next time you need dessert. Happy baking, friends!

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