This lasagna is prepared with shredded chicken, and combines the earthy flavors of mushrooms and sun-dried tomatoes in a creamy white sauce.
White Chicken Mushroom Lasagna Ingredients
White Chicken Mushroom Lasagna
Author: Dreaming All Day
Recipe type: Lasagna
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 8
White shredded chicken, sauteed mushrooms & sun-dried tomatoes in a white cream lasagna
Ingredients
- 2 cups boneless skinless chicken breast, cooked and shredded ahead of time
- ½ cup chopped sun-dried tomatoes
- 1 (8 ounce) package Shredded Mozzarella Cheese divided
- ½ cup Grated Parmesan Cheese
- 2 (8 ounce) packages Cream Cheese, softened
- 2 cup milk
- ½ teaspoon garlic powder
- ¼ cup basil, chopped
- 12 lasagna noodles, cooked
- 1 tbsp butter
- 1 cup yellow onion
- 1 cup sliced mushrooms
Instructions
- Cook and shred chicken ahead of time
- Heat oven to 350 F
- Start to boil water for lasagna noodles
- Over medium heat, sauté onions and mushrooms in butter until tender
- Combine chicken, onions, mushrooms, tomatoes, 1 cup mozzarella and Parmesan
- Cook lasagna noodles for about 8 minutes or according to package directions and drain well, careful not to tear noodles in the process
- Beat cream cheese, milk, and garlic powder with mixer until well blended; stir in 2 tablespoons basil. Mix half with the chicken mixture
- Spread half of the remaining cream cheese sauce onto bottom of baking dish; cover with 3 noodles and ⅓ of the chicken mixture. Repeat layers of noodles and chicken mixture twice
- Top with mozzarella; cover with foil
- Bake 25 minutes in oven
- Let stand for 5 minutes before serving
Sauté onions and mushrooms in butter
Add chicken, sun-dried tomatoes, 1 cup mozzarella and parmesan
Mix chicken, onions, mushrooms, mozzarella and parmesan
Layer ingredients with noodles and top with cheese
White Woods Lasagna, shredded chicken, mushrooms and sun-dried tomatoes in a creamy white sauce
