Chicken spinach lasagna is a new twist on traditional lasagna that will keep you coming back for more! Made with shredded chicken, mushrooms, spinach, no-boil lasagna noodles, and delicious milk-based sauce.
It’s creamy, yet light and does not taste like you’re eating loads of noodles. Pair it with your favorite house salad tossed in a Greek Dressing for a well-balanced meal.
Chicken Spinach Lasagna
Anytime I get an excuse to add more veggies into my meals…I’m all there! And this chicken spinach lasagna is nothing short of veggies.
It’s made with fresh white mushrooms, fresh baby spinach, and shredded cooked chicken. You can use leftover chicken or rotisserie chicken.
I took a lighter approach to the sauce and used chicken broth as my base with some milk and then flavored it with nutmeg and Parmesan. So it is not overly heavy.
Everything is layered into a square baking dish with no-boil lasagna noodles. No-boil noodles are thinner than regular noodles and absorb flavor so much better. So the finished lasagna is delicate and does not feel so “heavy” as in you’re eating loads of noodles.
Ingredients for Chicken Spinach Lasagna
To make chicken mushroom spinach lasagna, you’ll need the following ingredients:
- olive oil
- white onion
- garlic
- mushrooms
- spices – basil, oregano, red pepper flakes, nutmeg
- baby spinach
- shredded chicken
- chicken stock
- milk
- all-purpose flour
- Parmesan cheese
- no-boil lasagna noodles
- mozzarella cheese
Chicken Spinach Lasagna Q&A
Before we get to how to make the chicken mushroom spinach lasagna, let’s answer some frequently asked questions. If you have a question that’s not included, let me know in the comments below.
What is the difference between oven ready lasagna noodles and regular noodles?
Oven-ready or no-boil lasagna noodles do not need to be boiled before using. They soften during baking. Whereas regular noodles need to be boiled or at least par-boiled before use.
How do you substitute no-boil lasagna noodles for regular noodles?
Fill a large rectangular dish with the hottest tap water. Add regular lasagne noodles and soak in water for 20 minutes. Move the noodles around occasionally with a pair of tongs so they don’t stick. Drain and lay flat on a parchment-lined baking sheet.
Should spinach be cooked before putting in lasagna?
Yes. The spinach is high in water content and has to be cooked before adding to the lasagna, otherwise, it will make the lasagna soggy and/or watery. Use fresh baby spinach or frozen-thawed and drained spinach.
What can I substitute for mushrooms?
Substitute mushrooms with canned quartered artichokes or fresh zucchini. If using artichokes, add them towards the end with the chicken.
Can I make this lasagna in a 9X13 pan?
You certainly can but I recommend doubling the recipe then.
What is the correct order to layer a lasagna?
The correct order for this chicken mushroom lasagna is as follows:
- noodles
- chicken
- sauce
- cheese
Repeat for a total of 4 layers.
What temperature to put oven for lasagna?
You’ll need to bake the lasagna at 375 degrees F.
Do you cover lasagna with foil when baking?
Yes. Cover the lasagna with aluminum foil and bake for 25 minutes and then uncover the lasagna and bake for 15 minutes more.
How long should you let the lasagna rest before cutting?
Let the lasagna rest for about 15-20 minutes, uncovered, before cutting and serving. This lasagna is very creamy and if you cut into it right away, it will fall apart.
Why is my lasagna soupy?
Here are few tips to make sure your lasagna is not watery and runny:
- Cook the mushrooms and spinach until all of the liquid has evaporated. Both are high in water content and therefore you’ll want to cook them down until no liquid is left in the pan.
- Allow the white sauce to simmer until thickened so any all moisture can evaporate.
How to Make Chicken and Spinach Lasagna
Make the Chicken Filling: In a large skillet over medium-high heat, cook onions, garlic, mushrooms, basil, oregano, and red pepper flakes. Season with salt and cook until mushrooms have softened and all of the liquid has evaporated.
Stir in spinach and cook until wilted. Off heat, stir in cooked chicken, and set it aside.
Make the White Sauce: In a small bowl make a slurry by whisking together the flour and 1/2 cup of chicken stock. Set aside. In a small saucepan, combine the remaining chicken stock, milk, nutmeg, and salt. Bring to a gentle simmer and then gradually whisk in the flour slurry. Simmer until thickened, about 5-10 minutes. Stir in Parmesan and immediately remove off heat.
Assemble and Bake: Pour half of the white sauce onto a bottom of a baking dish, top with 2 noodles, 1 cup of chicken mixture, 1 cup sauce, and 1/4 cup of mozzarella. Repeat 3 more layers with noodles, chicken, sauce, and cheese.
Cover the baking dish with aluminum foil and bake for 25 minutes. Uncover and bake for 15 minutes longer. Rest for 15-20 minutes before serving.
Serving Side Dishes
This chicken and spinach lasagna serves best with a fresh salad. Here are a few suggestions:
- Brussels Sprouts Caesar Salad
- Zucchini Corn Salad
- Chopped Wedge Salad
- Greek Cucumber Salad
- Kale Caesar Salad
- Parmesan Arugula Kale Salad
More Chicken Recipes
- One-Pan Chicken with Zucchini and Corn
- One-Pan Balsamic Chicken
- Chicken Stroganoff
- One-Pot Chicken Stew
- Easy Chicken Marsala Recipe
Video: Watch How to Make It!
Print
Chicken Mushroom and Spinach Lasagna
- Prep Time: 25 mins
- Cook Time: 1 hour
- Total Time: 1 hour 25 mins
- Yield: 8 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
Chicken mushroom and spinach lasagna made with shredded chicken, mushrooms, spinach, no-boil lasagna noodles, and delicious milk based sauce. It’s creamy, yet light and does not taste like you’re eating loads of noodles.
Ingredients
- 2 1/2 Tbsp. olive oil
- 1 cup chopped onion
- 2 Tbsp. minced garlic
- 8 oz. white mushrooms, thinly sliced
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1/2 tsp. red pepper flakes
- 1 1/4 tsp. kosher salt, divided
- 1 (6 oz.) bag fresh baby spinach
- 2 cups shredded cooked chicken
- 2 cups low-sodium chicken stock
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/4 tsp. nutmeg
- 1/2 cup shredded Parmesan cheese
- 8 no-boil (oven-ready) lasagna noodles
- 1 1/4 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 375 degrees F.
- Heat a large sauté pan over medium-high heat. When hot, add oil and then the onions, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/4 teaspoon of salt. Sauté for 5 minutes or until the mushrooms soften while stirring occasionally. Make sure all of the liquid from the mushrooms has evaporated before moving to step 3.
- Stir in spinach; cook until wilted and all of its moisture has evaporated. Remove the pan from the heat and stir in the cooked chicken. Set it aside.
- In a small bowl make a slurry by whisking together 1/2 cup chicken stock with flour. It should be thick milky consistency. Set it aside. In a small saucepan, combine the remaining 1 1/2 cups chicken broth, milk, nutmeg, and 1 teaspoon of salt. Bring to a slow simmer over medium heat, stirring occassionally. Once the mixture starts to bubble up around the edges, add the slurry while whisking nonstop. Simmer until thickened, about 5-8 minute, whisking occassionally. Stir in Parmesan cheese and then remove from heat.
- Pour 1/2 cup sauce into bottom of 10X10 square baking dish, top with 2 noodles, 1 cup chicken mixture, 1 cup sauce, and 1/4 cup mozzarella, making sure noodles are covered with sauce. You can even press them down lightly. Repeat 3 more layers with noodles, chicken, sauce, and cheese. Last layer will have slightly more sauce and remaining cheese on top.
- Cover baking dish with aluminum foil and bake for 25 minutes. Uncover and bake for 15 minutes longer. If desired, broil for 2-3 minutes for golden brown top. Let stand 15-20 minutes before cutting and serving.
Notes
- Recipe Update 12/3/21: This recipe has been retested and updated to reflect some of the comments/feedback since originally published on 4/21/17. Here are the changes that I’ve made: Reduced the salt by 1/4 teaspoon. Reduced the chicken stock by 1/2 cup and increased the milk by 1/2 cup as many of you mentioned that the sauce was not thickening for you. I’ve retested the sauce many times and it does thicken. Make sure to use whole milk. Also, I changed the method of how the flour is added to the milk mixture as many of you had trouble getting the flour lumps out of the sauce. So now instead of whisking the flour directly into all of the milk and stock, you can make a slurry with flour and some of the stock and add to simmering milk. Please note the step-by-step pictures still reflect the old method.
- Common Questions: I included common questions and answers in the body of the post. If there is a question that I missed, please feel free to ask in the comments below.
Nutrition
- Serving Size:
- Calories: 328
- Sugar: 5.6 g
- Sodium: 812.7 mg
- Fat: 10.1 g
- Carbohydrates: 33.5 g
- Protein: 24.4 g
- Cholesterol: 39 mg
Keywords: comfort food, white lasagna, no boil noodles, easy
Razzle Dazzle says
Awesome recipe.. but I’ve spent half my day scrolling just to get to the bloomin method! Chill on the ‘thesis’ dude!
Beth says
Can this recipe be made ahead of time?
Gaye S. says
Can this be made the day before and refrigerated..?.
Tim says
Made this recipe and it’s definitely a family favorite. I did cheat however due to time restraints by using jarred Alfredo sauce. I’m eager to try with your sauce, but with my cheat the whole prep took around 10 minutes. Love it and thanks for the awesome recipes!
★★★★★
Katya says
Thank you Tim! So glad you love it.
Kristen says
Love this dish. I have made it twice now and we love it.
★★★★★
Greer says
Hi Katya, I’m just starting to make this delicious-looking recipe & noticed that when you select the “2X” version, the recipe doesn’t change to a 9 X 13 pan in the instructions. Looking forward to making it now & baking it tomorrow!
★★★★★
Katya says
I hope you enjoy it! Correct…if doubling the recipe, use a larger baking dish.
Beth Rose says
Can this be frozen? Would you cook then freeze? Or freeze then cook?
Katya says
I haven’t tried freezing this lasagna but a lot of our readers have. I would assemble and freeze without cooking.
Beth Rose says
Thanks!
Erin says
I have made this a couple of times and everyone loves it. One question. Every time I make it the noodles seem to still be. A little hard. I am making it to take to a large family gathering and I was wondering if you have any suggestions on how to get the noodles softer. Can I use regular cooed noodles. Thanks for a phenomenal recipe.
★★★★★
Katya says
Are you using the no-boil noodles? And also when assembling the lasagna, make sure the noodles are completely covered with the sauce.
Henrietta says
Use the Barilla oven ready noodles as the bake perfectly!
Shell says
We decided to try this on a cold January evening! So very good! Such a comfort meal for a cold winter evening. We will definitely make again!
★★★★★
Jeana says
This is a great comfort food and stores well….if you even have any leftovers ha ha. I used frozen spinach because that’s what I had on hand it and gluten free pasta & flour and it turned out fine. I did use half and half instead of milk also (sometimes you just gotta go with what you have on hand and hope for the best) I didnt have any issues with a thickening sauce or with the directions, although I have been cooking a long time and impromptu is what I do. This is now part of the regular rotation since everyone loved it so much.
★★★★★
Stephanie Lanzalotto says
Made this last night for a family gathering. Used a bigger pan. I 1 1/2ed the ingredients, and placed the lasagna noodles for each layer to cover the surface of the pan breaking them as I had to. It was fantastic. I made it exactly as written. It was go into my “Things I have made and loved and will make again” board.
★★★★★
Faith says
Made this last night for dinner with friends. It was delicious and everyone went back for a little more!
★★★★★
Claire says
I am in the process of making this so will review later. I do have a question though. I clicked the 2 at the top to double the recipe. Ingredients did double, but I don’t think instructions do. Assembly instructions still say use 2 noodles for each layer, 1 cup chicken mixture, etc. If it’s correct that instructions are still based on the small 10×10 lasagne, it’s important that people are aware they will have to double amounts when assembling.
Katya says
Correct. Only the ingredients are doubled. For the instruction, simply double the portions.
Judith Elaine Kauffman says
I don’t see where you add the spices ? What am I missing… Making for dinner tonight.
Katya says
In step#2
Rhonda says
My family and I enjoyed this very much!!!!thank you it was easy to make I used fresh chicken breast and just used the broth I did add some chicken bullion to add to the flavor it was definitely a make again
★★★★★
William Mingo says
This recipe/ dish is amazing. I made it last night. Instant favorite. It’s going in my recipe book. Thanks so much for this ❤ I tried to add a picture of my final product but was unable to ????
★★★★★
Nikki says
My family refused to call this lasagna, but they all cleared their plates, so I’m calling this a win!
★★★★★
Cybl2749 says
I was really disappointed in this recipe. I thought for sure it would be a winner since I love all the ingredients except nutmeg. My instinct told me not to use it but I didn’t listen. Regardless, I still did not like it. The sauce was uninteresting and it lacked flavor overall. I’d also mention to be careful with the rotisserie chicken. I was very careful and still found small bones in the casserole.
★
Bug says
I added some garlic powder and paprika to the sauce, it definitely worked well after that!
Emmy says
Turned out great! Very flavorful and satisfying. I found it came together faster than most lasagna recipes, too. I substituted oat milk since that’s what we keep on hand but kept the cheese and it honestly turned out really well with that substitution. My partner said one of the best meals ever (!!!).
★★★★★
Katya says
So glad you enjoyed it!
BoJe says
I wasn’t a fan of this. It was just OK. The sauce was creamy, but on the bland side. I don’t think I would make again. All I can taste is the garlic. Sorry, I wish I could be more positive.
★★
Barb M says
This is a keeper! Turned out perfect and my husband loved it! I used a rotisserie chicken that I skinned and cut up. I used an 8 x 8 glass pan and I did broil the top for a couple minutes at the end! I am thinking I will double this to a
9 x 13 pan for the Holidays along with a 9 x 13 pan of baked red sauce pasta!
★★★★★
Marion R says
Came across this recipe while searching for dinner inspiration. Except for the addition of come cubed and sauteed pumpkin to bump the veg content up, I made it exactly as the recipe suggested and wouldn’t change a thing. It was great, and I’ll definitely be making it again. Others have commented that the sauce was a little lumpy, and yes it was to start with, but it cooked up fine and you’d never have known. The whole family loved it.
★★★★★
Katya says
Thank you Marion. Love it that you added pumpkin!
Andrée says
This was absolutely delectable! I was using up leftover rotisserie chicken so I used frozen spinach and dried mushrooms (soaked) because that’s what I had on hand. I also added some sundried tomatoes to the spinach mixture and some feta cheese on top. Was amazing! Next time I’d use a little less salt though.
★★★★★
Michelle says
This recipe looks amazing. Just wondering if this would work in a slow cooker?
Katya says
Hi Michelle: I never tried it in a slow cooker so I can’t answer with certainty.
Sue says
Just making this dish now and I think it needs to be in oven longer because the noodles are still hard. I used oven ready lasagna sheets and has plenty of sauce on it. Hope it tastes good
★★
Sasha S. says
When I was browsing the web for “leftover rotisserie chicken recipe”, I never expected to end up with something THAT delicious on my plate. This tasted like a restaurant meal, not like an attempt to save leftovers. I did substitute a good handful of dried mushrooms, which I soaked in boiling water for a while, instead of white mushrooms. The result was soooo good! Will definitely be making that again. Thank you Katya for the recipe!
★★★★★
Barbara C Palmento says
I doubled everything and it came out awesome! I like it very very much. Warning, it is a lot of work, and need to do this in advance. I started very early afternoon and ended at 5:45 PM in time for my supper.
★★★★★
Kari says
I agree, that it is a lot of work. It took me way to long for the end result. It was good but I don’t think it is worth all the time it took to make it.
Bev says
Made this tonight 17/07/21 and it was absolutely gorgeous both me n my son enjoyed it I used less salt but added extra garlic will definitely make again.
★★★★★
restaurantthatdeliversnearme.website says
Nice recipe.
Laura says
Can you freeze? Would I defrost then bake?
Katya says
You don’t have to defrost. You can simply just bake.
Cleo says
I was looking for something to make with a rotisserie chicken and I found your recipe. It was delicious! My family loved it and I’m adding it to our dinner rotation. I omitted the red pepper flakes because I’m not a fan. This was my first time using the oven ready lasagna noodles and I was a bit skeptical that they would be hard on the edges or rubbery. I was really surprised how well they came out. So much easier than boiling them first and layering them! I didn’t have any problems with the sauce. It thickened on its own with a little extra time and patience…no lumps. Thanks for a great recipe!
★★★★★
Katya says
That’s great to know! Thanks for your feedback.
Joie says
I’ve made this several times and my husband loves it! Super good with a simple Caesar salad. I had one question, my sauce always gets clumps of flour (dumplings) no matter how gradually add the flour. How can I prevent this? Also, the sauce never really thickens.
★★★★
Katya says
To avoid clumps, just keep on whisking. I promise they do come out and the sauce is very smooth. As far as the thickening, you can try adding a little more flour but I normally find that if you give the sauce just a little extra time –it will thicken.
Susie says
I always put my liquid and flour in a jar and shake it to get he lumps out before pouring in pan to cook.????????
Swati says
Hi Joei,
I mix the flour with a little room temp milk. Stir it well into a nice smooth paste. Then adding this paste to the warm broth/milk mix gives a nice smooth sauce absolutely lump free.
Hope this helps:)
Kris says
To avoid the clumps, make a roux. Heat the milk/broth mixture in a separate saucepan per the recipe instructions, or pop it in the microwave until it’s hot but not boiling. In another saucepan over medium heat, whisk the flour together with a tablespoon or two of butter or olive oil. Stir it constantly for 2 minutes. At first it’ll look like crumbs, then like pie crust, then it will suddenly become far more liquidy and saucelike. When that happens, add your heated liquids to the roux about half a cup at a time. The sauce will have no lumps, and it’ll thicken up faster as well.
★★★★
Lynnette says
I always save back enough liquid from the recipe (chicken stock, cream, milk, water, etc.) to stir into the flower to make it fairly liquid, then whisk it into the hot ingredients. Keep stirring.
lisa says
For a thicker sauce melted butter 1 tablespoon to 1 tablespoon flour and mix together in a cup gradually add to sauce..keep adding 1tbs butter for 1tbsp flour if you want an even thicker sauce. By mixing the flour and butter seperately you avoid lumps
Jane E Montgomery says
Maybe slowly sift the flour into the pot, very gradually. Keep the heat very low until is starts to just lightly bubble.
Mimi says
Add flour to cold liquid before adding to the mixture. Does not limp is added to fold. I usually use take a bit of sauce out/let it cool then whisk in the flour or cornstarch, then add it to my mixture.
Kisha says
Sift thd flour before adding
Andrea says
I made a roux with a little butter and the flour, then added the chicken broth, milk, and parm. Sauce was creamy and thick, without lumps. Also used a whisk.
Mariana says
First of all, I believe that I am a darn good cook and generally make up my own dishes. Brain was feeling lazy yesterday and had leftover roast chicken so I hit google and came across this recipe…………ER_MER_GERD! This chicken lasagna is probably the best lasagna I have ever had/made (and we eat a lot of lasagna) The ONLY thing I did different was the noodle part. Came across these amazing SUPER thin, no bake dry lasagna sheets at Costco which I use all the time now. I used 4 for each layer and had 3 layers total. Daughter said, “You better save this recipe mom cause its better than yours” yeah, kinda hurt but I’ll get over it! 🙂 —If the shoe fits, buy it in every Color!
★★★★★
Katya says
Thanks so much for the feedback! I’m so happy to hear you loved it.
Karen says
I ran across this recipe a few days ago and used it to guide my first experience making homemade lasagna noodles. I questioned whether I had to cook my noodles before putting the lasagna together. Lots of opinions out there on that subject! So I made a small ramekin-size lasagna as a test and did not pre-cook my homemade noodles first. Absolutely delicious! So was the whole pan! I don’t know how I’ll ever be able to make a different lasagna as I can’t imagine a lasagna better than this one. Thank you so much! I’ll be your happiest new subscriber!
★★★★★
Katya says
Thank you Karen! So glad to hear that.
Autumn says
Forget going out to eat when I can eat better and cheaper at home with this. This was absolutely amazingggg! As soon as I took at taste of the chicken mixture and the sauce without even eating a slice of lasagna, I knew this was going to be a goner! Thank you for sharing!
★★★★★
Katya says
Gosh thanks so much! I so appreciate the feedback.
Laurie Innocent says
Soooooooo delicious ! Used 3 noodles per layer. Loved it!
★★★★★
Steph says
This is a huge favorite in our house. Our baby loves it, our toddler loves it, my hubby loves it, and I do, too! It tastes so rich and is something I’d expect to eat at a restaurant. Great for company, too. Super impressive!!
★★★★★
Katya says
Wow! Thank you so much Steph. So happy to hear you enjoyed the lasagna.
Kat says
This was such a delicious meal! I did make some changes. Hubby not into onions or garlic so left those out.????
I can’t have dairy, subbed coconut full fat milk. Did use the parm but only half. I made two 5×7 casseroles, one for now one to freeze. I layered his part with cheese, mine without and marked on the foil which end was mine. I put together in the morning and baked later for dinner. Just increased the cook time by 15 min. Pan was full so did put it on a piece of foil on another pan in case it bubbled over. Glad I did. It turned out great and we both loved it, even with the changes! We have the other casserole in the freezer for a day we want a delish meal but no time. Thank you!????
Katya says
Glad you enjoyed it with the modifications! Thank for feedback Kat.
April says
How did it taste with the coconut milk? I was thinking about using this substitute.
Tammy says
This recipe looks very good, however, how can it be Keto friendly with lasagna noodles? Way too many carbs if you ask me.
Katya says
It’s not meant to be keto friendly recipe.
Beth says
Can this be made ahead?
Ellie Love says
Use zucchini sliced thinly instead of pasta noodles.
Jessica says
Can you use frozen spinach?
Katya says
Yes – thawed and drained really well.
Amy says
Hello, can I assemble this in the baking tray 5/6 hours ahead of time and then bake it? The mixture and layers will hold? Thankyou!
Katya says
It should hold up but you might have to cut down the bake time a little.
Sue says
Did this turn out okay? Planning on making this and assembling in advance. Was it soggy?
Sue says
How did it turn out when assembled ahead of time and refrigerated and baked later?
Mira says
Absolutely yummy
Husband was going for seconds
Thank you
★★★★★
Katya says
That’s awesome! Thank you.
Pam says
This was fabulous. How would you suggest reheating the leftovers?
Katya says
You can reheat the lasagna in the oven at 375F, covered until heated through.
Tina Thomas says
very nice and very easy! – perfect for me
★★★★★
Jen says
Hello! This looks SO good! I’m on WW and trying to figure out how to make it slightly more guilt free – how do you think fat free half n half would work instead of milk? Thank you!
Katya says
It should work. I would just keep an eye on the consistency of the mixture.
Octavia Brookins says
Can it be the same measurement as the milk?
★★★★
Terry says
Just read this comment, I’ve made this twice in the last few weeks. First time with whole milk as indicated, the 2nd time with Simply Smart Fat Free milk. I cut down on the mozzarella little too, and added a bit more basil because I love it. It was delicious. The sauce thickened fine. It was still a bit thin when I put it together but after baking and then sitting a bit, it was perfect.
Melinda says
Delicious! My husband, 2-year-old, and I LOVED this!! It did take a LONG time of prep, though, so it definitely won’t be a regular meal in our house… maybe just for special occasions.
One note, though: It definitely is not 8 servings! Two adults and one little toddler ate more than 1/2 of it, so I’d say it’s more like 5 or 6 servings.
★★★★★
Katya says
Thank you! So glad you enjoyed it.
Valerie says
Can you use almond flour?
Katya says
I haven’t tried it with almond flour as a thickener but arrowroot starch works great if you’re looking for a gluten-free alternative.
Melinda says
Just made this again after a year and a half, and YES it was still DELICIOUS. So time-confusing, but delicious. Served it with a side salad this time so it went a little further, but I’d still say it’s only 6 servings.
★★★★★
Anna says
I’ve made this 5 times in the 5 weeks since I found this recipe. I subbed hearts of palm for the lasagna noodles cuz I’m doing keto and it’s AMAZING!
★★★★★
Katya says
What a great idea! Thank you Anna. So glad you enjoyed it.
Denah says
I never thought of hearts of palm. Thank you for sharing, Anna. I’m not a fan of all the noodle substitutes created for us keto peeps, but hearts of palm I think sounds yummy!
Roni says
Can we substitute artichokes for mushrooms? No one in my family will eat them and I really wanna make this!
Katya says
I haven’t tried it with artichokes but I think they would work well.
Candice says
Made this tonight and it was a hit! Used grandmas trick of 1 tbsp of corn starch and chicken broth to quicken the thickening process but besides that followed the recipe exactly. Thank you for sharing and can’t wait to try more of your recipes!
Katya says
That’s great! Thank you for the feedback.
Alexandra says
It was wonderful. Made the recipe exactly as described, though I did us rotisserie chicken out of laziness. I would love to know Katya, how you would recommend preparing the chicken for making it from scratch. Do you roast or poach the chicken? Do you you use white meat, dark meat in this recipe, or both? Thank you!
★★★★★
Katya says
I personally love to roast the chicken for recipes such as these. You can use white, dark, or both types of meat. I have a tutorial on how to roast meat: https://www.littlebroken.com/roasted-bone-in-chicken-breast/
Joan says
You can get rotisserie chicken white meat that is in bags at Costco. I use it for all kinds of recipes. Makes great chicken salad ! It’s a new item Costco is carrying now.
Gina says
I’ve purchased that exact chicken before at Costco and it’s so convenient to have on hand!
Kayde says
I made this with gluten and dairy free substitutes, and it was amazing. Definitely recommend.
★★★★★
Sharlee says
SO SO GOOD! I didn’t exactly double it, but I did add extra of everything. It was excellent & I will be making it again & again!
★★★★★
Katya says
That’s so great! Thank you Sharlee.
Darilyn says
Hi. I am looking forward to trying this recipe. Looks awesome.
I have a day off today and guests coming Friday night. Can I freeze this?
Anne says
Would you bake them freeze? Or freeze before Baking?
Melbic says
I’d like to know this, too!
Dianne says
Can I use almond milk as my husband cannot drink whole milk?
Katya says
It should work. You’ll just have to increase the flour for the milk to thicken.
Joy says
Hi! Is it possible to cook this in an instant pot? What changes do i need to make?
Katya says
I’ve never tried it in an instant pot so I can’t answer with certainty.
Nana says
Made this recipe tonight. I followed the recipe, except that I doubled the amount of spinach and mixed extra Gruyere with the mozzarella cheese. I wilted the spinach and squeezed out the liquid, sauteed the mushrooms and seasoning, and added the spinach back to the skillet. This will become a recipe for anytime I am looking for that different taste. Thanks so much for posting. This is a winner.
★★★★★
Katya says
So happy you enjoyed it! Thank you for feedback.