If you can't tell by now, I absolutely adore Italian food. Lasagna is one of my favorites. Instead of going the traditional route on this classic dish, I've swapped out tomato for cream and ground beef for chicken. This dish is packed with cheesy garlic flavor. The cream sauce, mozzarella, garlic chicken layered between strips of al dente pasta makes this dish irresistible. If you're a cheese lover, you'll definitely fall in love with this dish.





I wish I could say that this was quick to make, but it really wasn't. However, it's the type of dish that can last you an entire week, and I assure you that you won't get tired of it. Also, it's super impressive to bring this to any potluck or dinner party. Trust me, your guests will LOVE it. I served this dish to my friends while we were studying for finals on the weekend, and they really enjoyed it. Without further ado, let's whip this delicious lasagna up so we can enjoy this delicious comfort food along with a new episode of The Bachelorette together!

White Chicken Lasagna 
Yield: 15 Servings

Ingredients
For Lasagna:
12 sheets lasagna noodles
4 lbs. boneless chicken thighs
1 tbsp. butter
10 oz. mushrooms; sliced
2 garlic cloves; minced
10 oz. spinach; cooked and squeezed dry
2 cup mozzarella; shredded
1/2 cup parmesan cheese; shredded
1/2 cup mozzarella; shredded
1/4 cup basil; roughly chopped

For Cream Sauce:
1/3 cup butter
1/4 cup flour
2 garlic cloves; minced
1/2 small onion; diced
1 1/2 cup heavy cream
1 1/2 cup chicken broth
4 oz. cream cheese
1/3 cup parmesan; shredded
1 cup mozzarella; shredded
1/2 tsp. dried oregano
1 tsp. salt
1/8 cup fresh basil; chopped

Instructions

1. Lightly salt a pot of water and bring the water to a boil. Place the lasagna noodles into the pot and cook until it reaches al dente (10 minutes). 
2. On a skillet, heat 1 tbsp. butter and add minced garlic. Once garlic starts to soften, cook the chicken thighs on medium high heat until cooked all the way through. With a fork, shred the chickem into smaller pieces. Set the chicken aside. 
3. With the same skillet, cook the sliced mushrooms for 10 minutes on medium-high heat. Mushrooms are completely cooked when the mushrooms have released all its moisture, reached a golden brown color, and shrunk in size. 
4. For the sauce, melt the butter and add onion and garlic in a small pot. Once the garlic and onion start to soften, mix the flour to form a rue.
5. Pour the heavy cream and chicken broth. Stir until sauce begins to thicken. 
6. Add the cream cheese. Mix until it is completely melted into the sauce. Remove pot from heat. 
7. Add shredded mozzarella, parmesan cheese, oregano, salt, and basil. Stir well until everything is emulsified and melted. 
8. Assemble the lasagna. 
1. Lay out three sheets of lasagna noodle for base layer. 
2. Scatter shredded chicken, spinach, and mushroom evenly.
3. Scatter small spoonfuls of ricotta cheese and 1/4 cup of shredded mozzarella and parmesan.
4. Pour half of cream sauce over the cheese layer and spread evenly.
5. Repeat steps 1-4 for next layer. 
6. Put final three sheets of lasagna noodle on top. 
7. Finish with a 1/2 cup of mozzarella spread evenly on top. Add chopped basil and parsley.
9. Cover lasagna dish with aluminum foil. Bake the lasagna at 350 degrees Fahrenheit for 35 minutes. 
10. Remove the aluminum foil covering and cook for an additional 25 minutes. 
11. Cut evenly into square pieces. Serve and enjoy! :)