The Scoop
Killer Chicken Lasagna blends creamy sauce and rotisserie chicken, perfect for easy celebrations.
The first time I whipped up this Killer Chicken Lasagna was for a promotion dinner. I had just scored a big opportunity at work, and I wanted to celebrate in style without spending hours in the kitchen. I always keep a stash of rotisserie chicken in the fridge for moments like these, and that shredded goodness was the star of this dish. It was an evening filled with laughter and a delightful aroma dancing through the air, compliments of the garlic and finely chopped onion base.
I recall carefully layering the ingredients, ensconced in the comforting sizzle of butter mingling with olive oil. The half-and-half transformed the sauce into a creamy wonder that held it all together. My little chef-y trick was to use the largest saucepan I had, allowing for ample whisking room and preventing any unwanted flour clumps. Between the fresh spinach and the parsley, the kitchen felt alive and green, a testament to the vibrant life changes underway.
As I pulled the bubbling masterpiece from the oven, the golden hue of the mozzarella under the broil setting was just the celebratory touch I needed. That broil trick adds not just color but also a hint of texture that sets the scene before the first bite. Those 10 minutes of letting it rest felt like forever, but the clean slices were worth it. It was the perfect dish for the new chapter in my work life.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 2 1/2 cups chicken broth
- 1 1/2 cups half-and-half
- 2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
- 5 ounces fresh spinach, coarsely chopped
- 1 (15-ounce) container ricotta cheese
- 1 large egg
- 3 cups mozzarella cheese, divided
- 1/4 cup parmesan cheese
- 1/4 cup parsley, chopped
- 9 lasagna noodles, cooked to al dente, according to the package directions
- 4 cups rotisserie chicken, shredded
Directions
- Preheat the oven to 375 degrees F.
- Grease a 9x13-inch baking dish.
- In a large saucepan over medium heat, add the olive oil and the onion and sauté until softened, about 3-4 minutes.
- Add the butter and the flour and whisk until the flour mixture turns golden, about 3 minutes.
- Add the chicken broth, the half-and-half, the salt, and the black pepper the flour mixture and whisk together until smooth.
- Reduce the heat and simmer the sauce mixture until thickened to the consistency of a light gravy, about 5 minutes.
- Add the garlic and the spinach to the sauce and stir until combined. Transfer the saucepan from the heat.
- In a large bowl, add the ricotta cheese, the egg, 2 cups of the mozzarella cheese, the parmesan, and the parsley, and stir.
- In the prepared casserole dish, cover the bottom with 1/4 of the spinach sauce.
- Add 3 of the lasagna noodles, then top with 1/2 of the ricotta mixture, 1/2 of the chicken, and 1/3 of the remaining spinach sauce.
- Repeat the layers once, starting with the lasagna noodles and ending with 1/2 of the remaining spinach sauce.
- Top the spinach sauce with the remaining noodles, the remaining spinach sauce, and the remaining mozzarella cheese.
- Evenly space apart and insert 12 toothpicks into the top of the lasagna and cover with a large sheet of tin foil.
- Bake the lasagna on the center rack, about 45 minutes.
- Switch the oven to the broil setting.
- Uncover and broil the lasagna until the cheese on top browns, about 2-3 minutes.
- Transfer the lasagna from the oven and let it cool, about 10 minutes.
- Serve.
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