Creamy Chicken Lasagna Oamc
Indulge in the ultimate comfort food with this rich and satisfying Creamy Chicken Lasagna OAMC (Once A Month Cooking). This luscious take on the classic Italian dish layers tender, shredded chicken with a decadently creamy sauce made from cream cheese, Parmesan, and garlic-infused roux. No-boil lasagna noodles make preparation a breeze, while a topping of golden, bubbly mozzarella seals the deal. Perfect for meal prepping, this freezer-friendly recipe allows you to enjoy homemade lasagna on busy nights with minimal effort—just bake, thaw, and serve! Whether you're feeding a crowd or stocking up for weeknight dinners, this creamy, cheesy, and flavor-packed lasagna is sure to impress.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles (no-boil)
- 4 cups Cooked and shredded chicken
- 8 ounces Cream cheese
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 3 cups Milk
- 1 cup Heavy cream
- 2 cloves Garlic (minced)
- 1 cup Parmesan cheese (grated)
- 3 cups Mozzarella cheese (shredded)
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
In a medium saucepan, melt the butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
Whisk in the flour and cook for another minute, stirring constantly to form a roux.
Gradually pour in the milk and heavy cream, whisking continuously to avoid lumps. Cook until the mixture thickens, about 5–7 minutes.
Stir in the cream cheese and Parmesan cheese until melted and smooth. Add Italian seasoning, salt, and black pepper. Remove from heat and set aside.
Spread a thin layer of the creamy sauce at the bottom of the prepared baking dish.
Layer 3 sheets of lasagna noodles over the sauce. Spread 1/3 of the shredded chicken evenly over the noodles, followed by 1/3 of the remaining sauce and 1 cup of mozzarella cheese.
Repeat the layers (noodles, chicken, sauce, mozzarella cheese) two more times, finishing with a final layer of mozzarella cheese on top.
Cover the dish with foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna rest for 10 minutes before slicing. Garnish with fresh parsley and serve.
To freeze for OAMC, allow the baked lasagna to cool completely. Cover tightly with plastic wrap and aluminum foil, then freeze. To reheat, thaw in the refrigerator overnight and bake covered at 375°F (190°C) for about 30 minutes or until heated through.
Nutrition Facts
Calories |
865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 1237 mg | 54% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 6.5 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 704 mg | 54% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 569 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
