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.

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, 2 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.

#Keto Recipes

Chicken Lasagna with Green Chile and Cheese

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