Lasagna is always delicious but sometimes it’s nice to tweak the recipe and try something new. This lasagna recipe has chicken along with both cream cheese and mozzarella, green chilies, and a tasty alfredo style sauce, making it a great Italian and Mexican hybrid dish.
You can enjoy this with Italian sides like garlic bread or an Italian style salad recipe or with Mexican sides like rice and beans, a sliced avocado or anything else you want. You could even make one of each!
Feel free to experiment with this recipe. It’s pretty simple and only calls for 9 ingredients and that’s for the homemade alfredo parmesan sauce as well as everything else. You can use hot chilies if you want it spicier, swap the chicken for pork or make any other changes you like.
Why You’ll Love the Recipe
This creamy chicken lasagna with green chilies makes a tasty change from the more common beef lasagna. Although that is also delicious, it’s fun to try something new at dinnertime.
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How to Serve It
Enjoy this hot with your favorite sides, perhaps a salad or some grilled vegetables, a simple green salad, some garlic bread, or even rice and beans.
Can You Make It Ahead?
Yes, you can prepare it in advance and cook later if you want. If it’s going in the oven from the refrigerator it will take a little longer to cook.
Storage Instructions
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions
Add any other ingredients you want to the chicken mixture, such as finely chopped mushrooms, zucchini or bell peppers. You might also need a different amount of lasagna noodles depending on their size (7, 8 or 9 lasagna noodles for 3 layers in a 9-inch square baking dish).
Green Chile Chicken Lasagna
Ingredients
- 9 lasagna noodles
- 2 cups shredded cooked chicken
- 4- ounce can chopped green chilies
- 2 cups shredded mozzarella cheese
- 8 ounces cream cheese at room temperature
- Salt and black pepper to taste
- ¼ cup all-purpose flour
- ¼ cup butter
- 1 cup grated parmesan cheese
- 2 cups milk
Optional toppings:
- cilantro salsa, sliced black olives and/or jalapeno slices
Instructions
- Cook the lasagna noodles until they’re al dente and let them drain on paper towels.
- Combine the chicken with the drained chilies, half the mozzarella and the cream cheese.
- Add salt and black pepper.
- Melt the butter in a big skillet and whisk in the flour.
- Cook for 1 minute and then whisk in the milk and cook for a few minutes until thickened.
- Stir in the parmesan cheese.
- Preheat the oven to 350°F.
- Pour enough of the sauce into a 9-inch baking dish to cover the bottom.
- Add 3 of the lasagna noodles on top then add half the chicken mixture, another noodle layer, the rest of the chicken mixture and another noodle layer.
- Pour the rest of the sauce over the top and then sprinkle over the remaining mozzarella.
- Bake for 30 to 45 minutes or until the cheese is melted on top and the lasagna is hot.
- Let it rest for 10 minutes, add any toppings you want, and then slice and serve.
