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Spatula of White Chicken Lasagna slice.
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5 from 2 votes

Chicken Lasagna

This Chicken Lasagna is layered with tender noodles, shredded chicken, artichokes, sun dried tomatoes and ranch flavoring. A tasty twist on traditional lasagna.
Prep Time30 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dinner, Main Course
Cuisine: Italian
Keyword: Chicken, Lasagna
Servings: 12
Calories: 461.73kcal
Author: Elise Donovan

Equipment

  • 9x13 inch pan

Ingredients

  • 3 cups chicken cooked and shredded (see tips above)
  • 3/4 pound bacon cooked and crumbled
  • 2 1/2 cups mozzarella cheese grated, divided
  • 1/2 cups parmesan cheese grated
  • 14 ounces artichoke hearts drained and chopped
  • 1/2 cup sun-dried tomatoes I use oil-packed, chopped
  • 16 ounces low-fat cream cheese softened
  • 1 1/2 cup whole milk
  • 3 tablespoons Hidden Valley Ranch dressing mix (1 envelope, unprepared)
  • 9 lasagna noodles (cooked according to package directions)

Instructions

  • Heat oven to 350 degrees. Cook lasagna noodles as directed on package.
    Cooked lasagne noodles in a pot of water for White Chicken Lasagna.
  • In bowl combine chicken, bacon, 1 cup mozzarella cheese, parmesan cheese, artichokes and sun-dried tomatoes.
    Bowl of shredded chicken, artichoke hearts, mozzarella cheese, bacon, sun dried tomatoes and parmesan cheese to make White Chicken Lasagna.
  • In separate bowl, whisk together cream cheese, milk and dry ranch envelope until smooth.
    Bowl of ranch sauce for White Chicken Lasagna.
  • Pour half of the cream cheese mixture over the chicken mixture and stir until coated.
    Pouring Ranch sauce into a bowl with White Chicken Lasagna filling.
  • Pour the other half of the cream cheese mixture in the bottom of a 9x13 inch pan sprayed with cooking spray.
    Baking dish with bottom layer of white sauce for White Chicken Lasagna.
  • Begin layering 3 lasagna noodles, 1/3 of chicken mixture and 1/2 cups mozzarella cheese.
    Baking dish with noodle layer for White Chicken Lasagna.
  • Repeat 2 more times. You should have 3 layers total.
    Baking dish with mozzarella cheese on top of chicken mixture layer for White Chicken Lasagna.
  • Cover with aluminum foil and bake for 25-30 minutes or until heated through. Remove foil and bake another 5-7 minutes uncovered.
    Foil over baking dish of White Chicken Lasagna.
  • Let sit 5 minutes before serving. Optional: sprinkle with a little parsley.
    Baked White Chicken Lasagna garnished with fresh parsley.

Notes

  • Store leftovers in an airtight container the fridge for up to 5 days. To reheat, cut into individual portions and microwave or place in a baking dish and cover with foil. Reheat at 350-degrees F for 30 minutes or until cooked through.
  • To make this more of an Alfredo-style lasagna, swap out the creamy ranch sauce for Alfredo sauce. 
  • To give your lasagna an extra kick,  I love using a thick, sliced peppered bacon. It tastes best using freshly cooked bacon, but you can use precooked bacon pieces if you're pressed for time, or use turkey bacon. All are delicious options!

Nutrition

Calories: 461.73kcal | Carbohydrates: 27.27g | Protein: 20.25g | Fat: 29.62g | Saturated Fat: 12.43g | Cholesterol: 73.1mg | Sodium: 1018.31mg | Potassium: 434.14mg | Fiber: 1.9g | Sugar: 6.37g | Vitamin A: 840.38IU | Vitamin C: 8.96mg | Calcium: 270.81mg | Iron: 1.37mg