Homemade White Chicken Lasagna: Better Than Stouffer’s
Looking for a creamy, comforting dinner that rivals Stouffer’s chicken lasagna? This white chicken lasagna recipe takes the classic Stouffer’s version and elevates it with homemade cheese sauce and fresh ingredients. Perfect for family dinners or meal prep, this dish combines tender chicken, perfectly cooked lasagna noodles, and a luxurious bechamel sauce that will make you forget all about the frozen version.
Why This Recipe Beats Stouffer’s Lasagna
While Stouffer’s lasagna is a convenient freezer staple, nothing compares to a homemade lasagna made with love. This white chicken lasagna recipe features layers of al dente pasta, a rich cheese mixture, and a creamy sauce that’s impossible to find in any frozen dinner. The combination of mozzarella, provolone, parmesan, and ricotta cheeses, along with a homemade bechamel sauce creates an indulgent dish that will have your family begging for seconds.
I always give instructions with step-by-step photos in my posts just in case some readers have questions. But if you are just here for the recipe, click the JUMP TO RECIPE tab under the title and it will take you straight there. You can also print the recipe card with full instructions or you can click one of the SHARE BUTTONS and save it for later!
Let’s Gather Up the Ingredients
I totally forgot the chicken in this picture. Oops! Anyway, you get the idea.
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact amounts in the recipe card below.
- Lasagna noodles– cooked al dente
- Shredded chicken – you can use rotisserie chicken, Poach a Whole Chicken (bonus homemade chicken broth), or cook up some Roasted Chicken Breasts in the air fryer.
Spinach Alfredo Sauce
- Extra virgin olive oil
- Medium onion, finely chopped
- Butter
- All-purpose flour
- Chicken broth– homemade, canned, or use Knorr Chicken Bullion mixed with water. This makes the best and most convenient broth. I always have this on hand.
- Heavy cream
- Cream cheese– softened to room temperature
- Spinach– fresh baby spinach or frozen chopped spinach both work well
- Kosher salt
- Black pepper
- Fresh garlic cloves– minced
Ricotta Cheese Mixture
- Ricotta cheese– use store-bought whole milk ricotta, or make your own from scratch. It’s so easy! (See the recipe below)
- Large eggs
- Fresh parsley– or whatever combination of fresh herbs you like
- Parmesan cheese– freshly grated is best
- Mozzarella cheese– shredded
- Provolone cheese– shredded
Creating the Perfect Cheese Mixture
The secret to this recipe’s success lies in its rich cheese mixture. While Stouffer’s lasagna relies on pre-made ingredients, our homemade ricotta mixture combines smooth ricotta cheese with perfectly seasoned herbs and spices. This creates a creamy texture that perfectly complements the tender chicken and pasta layers.
Now Let’s Get Cooking
Preheat oven to 375˚F.
Prepare the Noodles
Cook pasta in a large pot of salted water until al dente according to package instructions then drain hot water and add cold water to the pot to stop the cooking process and prevent noodles from sticking together. This crucial step ensures your lasagna won’t become mushy like some frozen varieties
Shred 4 cups of chicken.
Create the creamy spinach sauce
Start with a basic white sauce and transform it into a luxurious bechamel with the addition of cream cheese and spinach. This will serve as the base for your chicken lasagna, making it far superior to any pre-made alfredo sauce.
Dice the onions and garlic. Place a pot or large saucepan over medium heat. Add olive oil, and saute the onions and garlic for 3-4 minutes or until softened.
Add the butter and whisk in the flour. Continue whisking for 3 minutes or until the flour mixture is golden.
Add chicken broth, heavy cream, softened cream cheese, salt, and black pepper. Whisk until smooth and simmer 5 minutes until thickened to a light gravy consistency. It should coat the back of your wooden spoon when it has reached the proper consistency.
Add thawed and drained chopped spinach and stir to combine then remove from heat.
In a large bowl, whisk together: ricotta, egg, parmesan, and parsley.
Layer the Lasagna
Begin with a thin layer of sauce
Add lasagna noodles
Spread a layer of the ricotta mixture
Add shredded chicken
Add a layer of cream sauce
Top with shredded cheese
Repeat layers
Baking to Golden Brown Perfection
Cover with aluminum foil and bake at 375°F for 40 minutes. Remove the foil and bake for an additional 10 minutes until golden brown and bubbling.
Storage Tips
Unlike Stouffer’s lasagna that comes in a frozen package, this homemade version can be stored in an airtight container in your refrigerator for up to 5 days. You can also freeze portions for up to 3 months, making it just as convenient as the store-bought version.
Making It Your Own
While this recipe pays homage to Stouffer’s chicken lasagna, it’s incredibly versatile. Try these variations:
- Try different cheese combinations
- Incorporate more vegetables like yellow carrots, red bell peppers, broccoli, mushrooms, or zucchini
- Experiment with the herbs in your cheese sauce
- Adjust the creaminess by modifying the heavy cream ratio
Why This Recipe Works
The creamy sauce is richer than anything you’ll find in frozen lasagna recipes. The layering of fresh ingredients, from the perfectly cooked lasagna noodles to the generous amounts of cheese, ensures every bite is packed with flavor.
While Stouffer’s lasagna might be a convenient option, this white chicken lasagna recipe proves that homemade is worth the extra effort. The combination of tender chicken, perfectly cooked pasta, and that incredible cheese sauce creates a perfect dish that’s both comforting and impressive. Garnish with fresh parsley for a beautiful finish that makes this dish worthy of any special occasion.
Remember, the key to this recipe’s success lies in quality ingredients and careful assembly. Take your time layering the components, and you’ll be rewarded with a lasagna that’s sure to become a family favorite, surpassing any frozen alternative available in the grocery store.
Give this recipe a try, and you’ll never look at Stouffer’s chicken lasagna the same way again. Your family will thank you for making this creamy, cheesy, homemade version instead of reaching for the frozen option.
What to Serve With This White Chicken Lasagna
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Homemade White Chicken Lasagna
Equipment
- 9×13 Casserole Dish
Ingredients
- 12 lasagna noodles cooked al dente
- 4 cups shredded chicken
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 4 tablespoon butter
- 1/4 cup all-purpose flour
- 2 1/2 cups chicken broth
- 1 1/2 cups heavy cream
- 4 ounces cream cheese room temperature
- 10 ounces frozen spinach thawed and squuezed dry
- 2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 garlic cloves minced
- 14 ounces whole milk ricotta
- 1 large egg
- 1/4 cup parsley
- 1/4 cup parmesan cheese shredded
- 2 cups mozzarella cheese shredded
- 2 cups provolone cheese shredded
Instructions
- Preheat oven to 375˚F. Cook pasta in a large pot of salted water until al dente according to package instructions then drain hot water and add cold water to the pot to stop the cooking process and prevent noodles from sticking together. Shred 4 cups of chicken.
- Place a pot or large saucepan over medium heat, add 1 Tbsp olive oil and saute onions and garlic for 3-4 minutes or until softened. Add 4 Tbsp butter and whisk in 1/3 cup flour. Continue whisking 3 minutes or until flour mixture is golden.
- Add 2 1/2 cups chicken broth, 1 1/2 cups heavy cream, 4 oz softened cream cheese, 2 tsp salt, and 1/2 tsp black pepper. Whisk until smooth and simmer 5 minutes until thickened to a light gravy consistency.
- Add thawed and drained chopped spinach, and stir to combine then remove from heat.
- In a large bowl, whisk together: ricotta, egg, 1/4 cup parmesan, and 1/4 cup parsley.
- Add a little bechamel sauce on the bottom of a 9×13 casserole dish, add 3 noodles, Add 1/2 ricotta sauce, 1/2 shredded chicken, 3/4 cup mozzarella, 3/4 cup provolone, then ladle on 1/3 of spinach sauce.
- Add 3-4 noodles, Add 1/2 ricotta sauce, 1/2 shredded chicken, 3/4 cup mozzarella, 3/4 cup provolone, then ladle on 1/3 of spinach sauce.
- Add 3-4 noodles, remaining 1/3 sauce, and sprinkle on 1/2 cup mozzarella and 1/2 cup provolone.
- Cover and Bake: Cover with a large sheet of foil. Bake on the center rack in a preheated oven at 375˚F for 40 minutes then uncover and bake for an additional 10 minutes to brown the cheese. Rest at least 20 minutes uncovered before slicing.