Chicken Lasagna with Green Chile and Cheese

Super creamy and a little bit spicy, this Chicken Lasagna with Green Chile and Cheese is comfort food at its best! Noodles are layered with a cheesy chicken and green chile filling and topped with an easy homemade alfredo.

Wondering what to serve alongside this Chicken Lasagna? We love these Sesame Green Beans and Homemade Breadsticks.

I used to always think that lasagna was a long, drawn out affair to make. So I’d save it for a weekend, or when I’m really just feeling like spending a lot of time in the kitchen.

Well, folks – I was wrong.

Ok, so if you are making a red sauce from scratch, it might take some time. But really – it doesn’t have to be a long, drawn out affair.

Let’s take this Chicken Lasagna with Green Chile and Cheese, for example.

Sure, it takes just over an hour from start to finish, but the vast majority of that time is spent with the lasagna in the oven. Hands on time is very minimal, especially if you already have some cooked, shredded chicken on hand.

And as much as I love a more traditional lasagna, this Chicken Lasagna gets me every time. A cheesy, creamy chicken filling studded with green chiles. An easy alfredo sauce. And of course, the pasta to keep it all together.

This just may become your go-to lasagna recipe.

Ingredients and Substitutions

• Lasagna Noodles: As noted in the recipe, you are making a 9-inch square lasagna, so traditional lasagna noodles are too long. You can cook 7 noodles and use the ends that you cut off to piece together the last part of the third layer of noodles, or you can cook 9 noodles and just discard the ends that you cut off.
• Shredded Chicken: This is the biggest time saving hack! I keep cooked, shredded chicken on hand to make recipes like this a breeze. You could also the pulled chicken from a rotisserie chicken, as well.
• Cream Cheese: I use full fat cream cheese, but low fat should work, as well.
• Mozzarella: The mozzarella is perfect in this recipe, but feel free to experiment with other cheeses..
• Green Chiles: You can buy these canned or jarred, or you can even roast and chop your own if you have some.
• Salt and Pepper: Seasoning to taste with salt and pepper is very important – it can make or break the recipe!
• Butter: I like to use unsalted butter.
• Flour: I have only tested this using all-purpose flour.
• Milk: For best results, you’ll want to use 2% or whole milk. I have not tested it using any nut milks or milk alternatives.
• Parmesan: You don’t want to use pre-grated parmesan, as it won’t melt very well. Of course, a good quality parmesan would be the best, but even a block of inexpensive parmesan from the grocery store will work.

Tips and Tricks

The green chiles don’t add heat, but they do add a great flavor. If it was up to me, I’d add 2 cans because I love them so much!

I make sure to lay all of my noodles in the same direction to make cutting the lasagna easier.

Let the lasagna sit for 10-15 minutes after it is done baking so that it will stay together when you cut it.

Make Ahead or Freeze For Later

One thing I do love about this lasagna recipe is that it is easy to make ahead of time or freeze for later.

Sometimes I have more time during the day, so I can make this recipe and then refrigerate it until closer to dinnertime. You may need to add a few minutes onto the bake time if it is coming from the refrigerator. You could even make it the night before and then bake it just before you are ready for it.

Lasagna is also a recipe that freezes really well. When you are assembling the recipe, put it in a freezer safe container. Do not bake the lasagna, but fully assemble it and make sure it is tightly covered in foil. Thaw the lasagna in the refrigerator overnight before baking it.

More Lasagna Recipes

American Lasagna
Lasagna Soup
Skillet Butternut Squash Lasagna
One Skillet Lasagna
Spaghetti Lasagna

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Chicken Lasagna with Green Chile and Cheese

4.84 from 6 votes

Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 9 servings

Course: Main Dish

Cuisine: Italian

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Super creamy and a little bit spicy, this Chicken Lasagna with Green Chile and Cheese is comfort food at its best! Noodles are layered with a cheesy chicken and green chile filling and topped with an easy homemade alfredo.

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Ingredients

• ▢ 7-9 lasagna noodles*
• ▢ 2 cups cooked chicken (cubed or shredded)
• ▢ 8 oz cream cheese softened
• ▢ 2 cups shredded mozzarella cheese divided
• ▢ 1 (4 oz) can chopped green chiles
• ▢ Salt and pepper
• ▢ 1/4 cup butter
• ▢ 1/4 cup all-purpose flour
• ▢ 2 cups milk
• ▢ 1 cup grated Parmesan cheese

Instructions

• Preheat the oven to 350ºF.
• Cook the lasagna noodles to al dente then set aside on paper towels in a single layer.
• In a bowl, combine the chicken, cream cheese, 1 cup of the mozzarella and the green chiles. Season with salt and pepper and set aside.
• In a large skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk and cook until thickened, a few minutes. Stir in the Parmesan cheese until melted.
• Put just enough of the sauce in the bottom of a 9-inch square baking dish to cover the bottom.
• Put down one layer of the noodles, cutting the noodles if needed. Layer 1/2 of the chicken mixture over the noodles. Put down another layer of noodles, the remaining chicken mixture, then one last layer of noodles.
• Pour the remaining Alfredo sauce over the top, then sprinkle the remaining 1 cup of mozzarella over.
• Bake in the preheated oven until the cheese is melted and the lasagna is heated through, 30-45 minutes.
• Let the lasagna sit for 10 minutes before cutting to serve.

Recipe Notes:

Traditional lasagna noodles will be too long for a 9” baking dish. You can cook 9 noodles and cut and discard the excess, or you can use 7 noodles and piece together the excess pieces to form the last 2 pieces of noodles needed.

This can easily be made ahead of time and then baked before serving.

Nutrition Information

Serving: 1slice – 1/9 of recipe, Calories: 429kcal (21%), Carbohydrates: 27g (9%), Protein: 21g (42%), Fat: 26g (40%), Saturated Fat: 14g (88%), Polyunsaturated Fat: 6g, Cholesterol: 88mg (29%), Sodium: 572mg (25%), Fiber: 2g (8%), Sugar: 5g (6%)

Keywords: chicken lasagna, white lasagna