White Chicken Lasagna is an easy favorite meal. It’s packed with flavor and is surprisingly easy to make! This cheesy Caprese Chicken Lasagna is the ultimate comfort food, loaded with classic Caprese flavors like tomatoes and mozzarella. Yum!
- Why We Love This White Lasagna Recipe
- Variations on Caprese Chicken Lasagna
- How to Store and Reheat
- How to Freeze
- Serving Suggestions
- More Creamy Chicken Recipes To Try
- Notes from the Test Kitchen
- 5-Star Review
- White Chicken Caprese Lasagna Recipe
- Email This Recipe
- Recommended Equipment
- Becky’s tips
- Nutrition Information
- How to Make White Chicken Lasagna Step by Step
Why We Love This White Lasagna Recipe
- Fresh. This lasagna is loaded with ripe tomatoes, fresh mozzarella, and basil!
- Creamy. Cream cheese flavored with garlic and basil makes this dish so gooey and cheesy.
- Easy. You know we wouldn’t be making this recipe if it weren’t easy. Just relax and take it one step at a time!
Variations on Caprese Chicken Lasagna
You can make this tasty lasagna meat-free by simply omitting the chicken or swapping it out for an equal amount of sauteed mushrooms. For a different twist on this recipe, try our white chicken lasagna soup!
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How to Store and Reheat
Store leftover white chicken lasagna tightly wrapped in plastic wrap or aluminum foil in the refrigerator for up to 3 days. Reheat in a 350°F oven for 30-40 minutes, or until warmed through.
How to Freeze
Freeze white chicken lasagna tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
More Creamy Chicken Recipes To Try
- Caesar Chicken
- Baked Ranch Chicken
- Tuscan Chicken
- Chicken Alfredo Stuffed Shells
- Creamy Swiss Chicken Bake
- Chicken Pot Pie Casserole
- White Wine Dijon Chicken
- Prosciutto Wrapped Chicken
Notes from the Test Kitchen
- Using a pre-cooked rotisserie chicken in this recipe makes it that much easier. But if you want to start with raw chicken, just be sure to cook it fully and then shred it up.
- Cream cheese is the base of the cheesy layer, and it adds the perfect flavor. Plus it’s so creamy, which is what makes this white lasagna so irresistible.
- If you want to prepare this as a freezer meal, prepare and assemble the lasagna as instructed, but freeze it before cooking. The cheesy, creamy layers and noodles will hold up better this way.
“THIS is delicious, and a great change from a red sauce lasagna. I plan to add mushrooms and spinach next time I make this dish !” -Theresa Palmer
How to Make White Chicken Lasagna Step by Step
Prep the Filling: Preheat your oven to 350°F. Set out a 9×13-inch baking pan. In a large bowl, combine 3 cups of cooked and shredded chicken, 14 ounces (1 can) of drained and chopped artichokes, ½ cup of Parmesan cheese, 1 cup of mozzarella cheese, 2 tablespoons of chopped fresh basil and ½ cup of drained and chopped sun-dried tomatoes. Set aside.
Make the Filling: In a separate bowl, using a hand mixer, beat 12 ounces (1½ bricks) of softened cream cheese, 1 cup of half-and-half, 1 teaspoon of minced garlic, and salt and pepper to taste until well combined. Using a spoon, stir in the remaining 2 tablespoons of basil. Set half of the cream cheese mixture aside and stir the remaining half in with the chicken mixture.
Layer the Lasagna:Take half of the cream cheese mixture (half of the part without the chicken) and spread it into the 9×13 baking dish, covering the bottom. Lay 3 cooked lasagna noodles on top and then top with one-third of the chicken mixture. Repeat the noodles and chicken mixture two more times, ending with a noodle layer.
Top and Bake: Top with the last half of the cream cheese mixture. Place 12 whole milk mozzarella slices on top in rows of three, as shown. Sprinkle the remaining shredded mozzarella over everything, and then top with more basil if desired. Bake in the preheated oven for 25 minutes, or until heated through. Let cool for at least 10 minutes, then slice and serve.