White Chicken Lasagna (with Spinach & Mushroom)
Chicken spinach lasagna is one of those recipes that always earns a spot in our weekly rotation, as it’s simple to make yet feels fresh and special every time. The chicken and spinach make it feel lighter, but you still get all that cheesy, cozy goodness.
Love creamy dishes? Try our Creamy Chicken Stew recipe.
Pair it with your favorite house salad tossed in a Greek salad dressing for a well-balanced meal.
Jump to:
- WATCH: How to Make White Chicken Lasagna
- You’ll Love this Chicken Spinach Mushroom Lasagna
- White Chicken Lasagna Ingredients
- How to Make Spinach Mushroom Lasagna
- What to Serve with Chicken Spinach and Mushroom Lasagna
- How to Store Chicken Spinach Lasagna
- Chicken Spinach Lasagna Q&A
- More Favorites from Little Broken
- White Chicken Lasagna Recipe
WATCH: How to Make White Chicken Lasagna
You’ll Love this Chicken Spinach Mushroom Lasagna
With over 100 reviews and nearly a five-star rating, this veggie-filled lasagna is one of the most popular recipes on the site! Readers are singing its praises, saying things like, “This is so amazing! It was a huge hit with family and friends. A keeper recipe for sure. Thanks:)”
From the first bite, it’s easy to see why! Unlike most lasagna recipes that leave you feeling heavy, this is a lighter take that features a largely broth-based sauce.
Don’t worry, though. It’s given plenty of flavor with the addition of milk, nutmeg, and Parmesan! Then, I use no-boil lasagna noodles, which are thinner than regular lasagna noodles and absorb the flavor of the sauce so much better.
Plus, it’s easy to customize to fit your flavor preferences and dietary needs, and even better, picky eaters don’t even realize they’re eating their veggies. Not to mention, this dish makes enough for up to 8 servings and stores well.
I like to prepare an extra batch for quick meals throughout the week. However, it also makes for a great freezer meal to keep on hand for those nights when you just don’t have time to cook.
White Chicken Lasagna Ingredients
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 roasted chicken
- chicken stock
- milk
- all-purpose flour
- Parmesan cheese
- no-boil lasagna noodles
- mozzarella cheese
How to Make Spinach Mushroom Lasagna
See the recipe card for full information on ingredients and quantities.
In a large skillet over medium-high heat, cook onions, garlic, mushrooms, basil, oregano, and red pepper flakes, until mushrooms have softened.
Stir in spinach and cook until wilted. Off heat, stir in cooked chicken, and set it 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.
Stir in Parmesan and immediately remove off heat.
Pour half of the white sauce onto the bottom of a baking dish, top with 2 noodles, 1 cup of chicken mixture, 1 cup of sauce, and ¼ cup of mozzarella.
Repeat 3 more layers with noodles, chicken, sauce, and cheese. Cover the with aluminum foil and bake for 25 minutes. Uncover and bake for 15 minutes longer.
What temperature to put the oven for lasagna?
You’ll need to bake the lasagna at 375 degrees F.
What to Serve with Chicken Spinach and Mushroom Lasagna
This chicken and spinach lasagna serves best with a fresh salad. Here are a few suggestions:
How to Store Chicken Spinach Lasagna
Store cooled mushroom lasagna in an airtight container. It will stay fresh in the fridge for up to 4 days or in the freezer for up to 3 months.
When you’re ready to eat, thaw frozen lasagna in the fridge overnight. Then, transfer it to a baking dish, cover it with foil, and reheat at 350 degrees just until warmed through. Alternatively, you can warm individual portions in the microwave for a minute or two.
Chicken Spinach Lasagna Q&A
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.
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.
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.
You certainly can but I recommend doubling the recipe then.
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.
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.
Substitute mushrooms with canned quartered artichokes or fresh zucchini. If using artichokes, add them towards the end with the chicken.
The correct order for this chicken mushroom lasagna is as follows:
noodles
chicken
sauce
cheese
Repeat for a total of 4 layers.
Yes. Cover the lasagna with aluminum foil and bake for 25 minutes and then uncover the lasagna and bake for 15 minutes more.
More Favorites from Little Broken
White Chicken Lasagna Recipe
- 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 ½ 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
- ½ tsp. red pepper flakes
- 1 ¼ tsp. kosher salt, divided
- 1 (6 oz.) bag fresh baby spinach
- 2 cups shredded cooked chicken
- 2 cups low-sodium chicken stock
- ¼ cup all-purpose flour
- 2 cups whole milk
- ¼ tsp. nutmeg
- ½ cup shredded Parmesan cheese
- 8 no-boil (oven-ready) lasagna noodles
- 1 ¼ 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 ¼ 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 ½ cup chicken stock with flour. It should be thick milky consistency. Set it aside. In a small saucepan, combine the remaining 1 ½ 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 ½ cup sauce into bottom of 10X10 square baking dish, top with 2 noodles, 1 cup chicken mixture, 1 cup sauce, and ¼ 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 ¼ teaspoon. Reduced the chicken stock by ½ cup and increased the milk by ½ 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
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
My family refused to call this lasagna, but they all cleared their plates, so I’m calling this a win!
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.
I added some garlic powder and paprika to the sauce, it definitely worked well after that!
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 (!!!).
So glad you enjoyed it!
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.
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!
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.
Thank you Marion. Love it that you added pumpkin!
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.
This recipe looks amazing. Just wondering if this would work in a slow cooker?
Hi Michelle: I never tried it in a slow cooker so I can’t answer with certainty.
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
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!
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.
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.
Absolutely amazing. I used cooked ground chicken instead of rotisserie chicken. will definitely make again.
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.
Nice recipe.
Can you freeze? Would I defrost then bake?
You don’t have to defrost. You can simply just bake.
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!
That’s great to know! Thanks for your feedback.
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.
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.
I always put my liquid and flour in a jar and shake it to get he lumps out before pouring in pan to cook.????????
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:)
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.
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.
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
Maybe slowly sift the flour into the pot, very gradually. Keep the heat very low until is starts to just lightly bubble.
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.
Sift thd flour before adding
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.
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!
Thanks so much for the feedback! I’m so happy to hear you loved it.
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!
Thank you Karen! So glad to hear that.
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!
Gosh thanks so much! I so appreciate the feedback.
Soooooooo delicious ! Used 3 noodles per layer. Loved it!