October 23, 2020

Easy CHICKEN LASAGNA With Creamy White Sauce

– You have to try this chicken lasagna.

It'll change the wayyou make your lasagna.

(upbeat music) Hey, everybody.

It's Natasha fromNatashasKitchen.

com, and today, I'm gonna show you how to make a creamy, white sauce chicken lasagna.

It is so decadent, super cheesy, and it's just incredibly good.

And to make it easy, we are using a rotisserie chicken.

Oh, thank you.

– You're welcome.

– Using a rotisserie chicken is so easy.

It's already pre-cooked chicken.

You can cook your own chicken breast or even use drained, canned chicken.

All of those work.

So let's do this.

Oh, so let's do this.

(fingers drumming) (bell chimes) We're gonna start by shreddingfour cups of cooked chicken.

I am using a rotisserie chicken, which makes this processso easy, but if you prefer, you can also cook two poundsof chicken breast and shred it.

Shred the meat intosmall bite-sized pieces, so it can easily absorb the sauce.

And if you want to cookyour own rotisserie chicken, I have a great recipe for one, and I will link to it in the notes.

Set the chicken aside, and now we're gonna do somequick prep of our spinach.

We're using a five-ouncepackage of baby spinach leaves, and this seems like a lot of spinach, but once it's softened, itdisappears into the sauce.

Adding spinach is also agreat way to add some veggies, making this a chickenand vegetable lasagna.

And you can get creative.

If you want to add evenmore vegetables to this, feel free to add some cooked broccoli, carrots, or even zucchini.

Now chop one onion, and you can use a white, yellow, or a sweet onion, and it may seem like a lot of onion, but again, it disappears into the sauce.

Also, mince three garlic cloves, because you can't have alasagna without garlic.

You'll need to cook nine lasagna noodles.

And I do add a couple extra, just in case any of them break.

Bring a large pot ofwell-salted water to a boil and cook the noodlesuntil they're al dente according to the package instructions.

Al dente means that the noodlesshould be firm to the bite.

You don't want to overcook your noodles.

We are still baking the lasagna, and the noodles will continue to soak up some of that great sauce and soften up.

Here's our best tip forkeeping lasagna noodles from sticking together.

Once you've drained the noodles, add cold water right into the same pot.

This will stop the cooking process and keep the noodlesfrom sticking together.

Now we're going to makethe easy spinach sauce, which is also called bechamel sauce.

Place a large pot or aDutch oven over medium heat and add one tablespoon of olive oil.

Add the chopped onion andsaute for three to four minutes or until they're softened.

Now we're going to create aroux to thick in this mixture.

Add four tablespoons of unsalted butter and stir in one-third cup of flour.

Continue stirring that untilthe flour is lightly golden, or about three minutes.

Stir in two and a halfcups of chicken broth and one and a half cups of half and half.

If you don't have half and half on hand, you can use equal partsof heavy cream and milk.

Season the sauce withtwo teaspoons of sea salt and half a teaspoon of blackpepper, or season to taste.

Stir until smooth, andlet it come to a simmer.

You want to simmer it for a few minutes, or until it's thickened toa light gravy consistency.

Now stir in your three garlic cloves and your chopped fresh spinach.

Stir to combine and take it off the heat as soon as the spinach is wilted.

This happens fast.

This is a great time to addmore salt to taste if needed, making sure that you havea well-seasoned sauce.

Set that aside to cool slightly, and we're gonna go on to makeour ricotta cheese sauce.

In a medium bowl, combine15 ounces of ricotta cheese, two cups of mozzarella cheese, keeping one cup for the top.

Then one fourth cup of Parmesan cheese.

Crack in one large egg and add one-fourth cupof chopped fresh parsley.

There's no cookingrequired with this sauce.

Just stir it up until it's well combined.

All right, we have every part of thischicken lasagna prepped, and we're ready to assemble.

I have my oven preheatingto 375 degrees Fahrenheit, and I'm using a nine-by-13 casserole dish.

Spread some of the spinach sauceover the bottom of your pan to keep the noodles from sticking.

Now add three drained lasagna noodles.

Because we had the noodlessitting in cold water, they're really easy to work with, and you shouldn't have any issues with them sticking together.

Depending on the size and shape of your lasagna casserole dish, you may have to overlapsome of the noodles.

Spread half of the ricottamixture over the noodles.

We've found it's easier to spoon it on and then spread it over the noodles, since this cheese sauce is thicker.

Top that with half ofyour shredded chicken.

Now, over that shredded chicken, we're gonna ladle onethird of the spinach sauce.

It feels like a generous amount, but you really want the chickento absorb some of the sauce to become super tender and delicious.

Now, we'll repeat the process.

Add three more drained noodles.

Now, spread on the remainingone-half of ricotta sauce.

Then sprinkle on the remainingtwo cups of shredded chicken.

Now, cover your chicken withone-third of the spinach sauce.

I like to make sure that saucegoes all the way to the edges to ensure that the chicken is well-coated.

Add your last three lasagna noodles and pour the remaining spinachsauce evenly over the top.

Make sure you get every last drop because this sauce is so good and ensures that this chickenlasagna reheats really well.

And last but not least, because every lasagnaneeds a great cheese crust, sprinkle on the reserved one cup of shredded mozzarella cheese.

We're gonna cover this with foil and bake.

And to make sure that the cheesedoesn't stick to the foil, here's a quick tip.

Poke about 10 to 12 toothpicksinto the top of your lasagna, and this will keep thefoil off the cheese.

Cover the casserole witha large sheet of foil, sealing tightly at the edges.

I love having this extra wide foil, but if you have smaller sheets, you can seal two pieces of foil together to make one large sheet.

Now, we're going to bakethis covered with foil at 375 degrees Fahrenheit for 45 minutes.

Let's go in the oven.

When you uncover, the lasagnacheese should be melted, and you should see bubbling at the edges.

Once it's uncovered, I like to broil on high heatfor two to three minutes, just to brown the cheese.

This creates an irresistible crust.

Oh ho ho, oh my goodness.

I am so excited for this.

But once it comes out of the oven, you do want to let itrest about 30 minutes, so you don't burn your mouth, and it'll give that cheesesauce a chance to set.

So we'll be back.

All right.

I have been waiting very impatiently, and it is time for the taste test.

Are you ready? Are you ready? I'm ready.

But before we serve, I always love to garnish witha little bit of fresh parsley.

Oh, it just adds that greatpop of color and flavor.

If you've been watchingmy channel for very long, you know how much I love to garnish, and if you're reheating something, it's just a brilliant thing to do.

Add a little bit of fresh garnish, and it makes it look fresh.

Why not? Okay.

We're gonna dive right into this.

I'm gonna slice this up 'cause I'm hungry, and we're doing big portions.

All right.

Let's get this cheesy slice on my plate.

If you serve when it's still warm, you get that gorgeous cheese pull.

Look at this.

Ho, ho, ho, ho! That's what I'm talking about.

Cheesy, creamy, silky, delicious.

This is so good.

Okay.

Here we go.

My mouth is totallywatering for this right now.

Okay.

Let's do this.

Okay.

And I love how that chickenbecomes super tender because it's soaks up someof that spinach sauce.

Hoo, hoo, hoo.

This is so good.

Seriously, this probably will become your new favorite lasagna.

It's such a treat.

Okay, here we go.

(laughs) Mmm.

Mmm.

Wow.

This is the ultimate pasta casserole.

It reheats really well.

You can make it ahead.

Everyone in our family lovesthis, especially the kids.

They just go crazy for this.

I don't know if it's thechicken or the cheese or what it is, but this isdefinitely a family favorite.

I can't wait to eat the rest of that.

Because it reheats really well, it's perfect for to-go lunches, good for Sunday lunches, if you can make it ahead.

Seriously, you guys, you can't not make this.

Oh, I love that tenderchicken, plump noodles, silky, creamy sauce, and there's like threecheeses in there, four? A lot of cheese.

It's so good.

You make this once andyou'll make it over and over.

I'm gonna go eat this.

I will see you in our next video.

Bye.

.

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