One pan White Chicken Lasagna


1 teaspoon olive oil

1/4 cup diced onion

2 cloves garlic, minced

8 oz sliced mushrooms

1 16 oz package wide egg noodles

3 cups whole milk

one 32 Oz. container low sodium chicken broth

1 teaspoon salt

1/2 teaspoon pepper

2 cups diced or shredded rotisserie chicken

3/4 cup plain Greek yogurt

1/4 cup grated Parmesan cheese

1 teaspoon Italian seasoning

1 cup fresh spinach

In a deep fry pan or sauce pan, heat oil over medium heat.

Add onions and cook for 3 to 5 minutes until they begin to turn translucent, then stir in mushrooms.

Cook for another 3 to 5 minutes until mushrooms begin to soften, then stir in garlic and cook for 1 minute.

transfer mushroom mixture to a bowl and set aside.

Add whole milk and chicken broth to your pan and bring to a boil.

Once the milk begins to boil add egg noodles, then reduce heat.

Cook egg noodles according to package directions, stirring often to prevent milk from spilling over.

Continue to cook noodles until liquid has been reduced and the milk begins to thicken.

In a separate bowl, stir yogurt, seasoning and Parmesan cheese.

Stir yogurt into the pasta until it is fully combined.

Add in mushroom mixture and chicken, then cook just until the sauce is thick and creamy.

Remove pasta from heat and stir in spinach.

Serve with additional Parmesan cheese if desired. Enjoy!
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