White Chicken Lasagna

Green Chile Chicken Lasagna Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Canned diced green chiles: Look for the small 4-ounce cans. Use mild chiles for a gentler sauce or hot ones if you want a spicier lasagna.
No-boil lasagna noodles: These are also sold as oven-ready noodles. They go in dry and soften in the sauce as the lasagna bakes. I used 3 lasagna noodles for each layer, but you may need to use 4 or even 3 and a half, depending on the exact size of your noodles, which can vary by brand.
Cooked shredded chicken: Rotisserie chicken saves you the step of poaching your own, or you could use leftover roasted chicken. Remove the skin before shredding the meat.
Chicken broth: It’s the base of the homemade white sauce, which is thickened with butter and all-purpose flour. Low-sodium broth is a good choice if your using chicken that’s already seasoned.
Cream cheese, heavy cream and sour cream: Soften the cream cheese so it melts smoothly into the sauce. Heavy cream goes in before you simmer the sauce. I always take the pan off the heat before mixing in sour cream, to make sure it doesn’t separate. Don’t skimp on the green chile cream sauce because it provides the moisture needed for the no-boil noodles.
Mozzarella and pepper jack: There’s no ricotta in this lasagna, unlike in many traditional lasagna recipes. Use low-moisture mozzarella cheese to make this. Fresh mozzarella can release extra liquid as it bakes, so I don’t recommend it.

How to Make Green Chile Chicken Lasagna

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Start the white sauce: Sauté the onion and garlic in butter, then whisk in the flour. Gradually add the chicken broth and whisk until the sauce starts to thicken.
Finish the sauce: Stir in the cream cheese until smooth. Add the green chiles, seasonings and heavy cream and simmer gently. Take the pan off the heat before stirring in the sour cream.
Layer the lasagna: Spread a thin layer of sauce in the dish, then add noodles, chicken, sauce and both shredded cheeses. Repeat and finish with noodles, the remaining sauce and the rest of the cheese.
Bake and rest: Bake covered first, then uncover and bake until the cheese is bubbly and lightly golden brown. Let the lasagna rest before slicing.

Substitutions and Variations

Adjust the cheese ratio: Swap some of the mozzarella for more pepper jack if you like its flavor. For a milder lasagna, use more mozzarella and less pepper jack, or swap in some parmesan cheese. As parmesan can be salty, you may want to adjust the amount of salt you add to the lasagna.
Add some veggies: Add a thin layer of cooked spinach, sliced mushrooms or drained corn over the chicken as you assemble the lasagna. I add spinach to mine sometimes. If you want to use it too, make sure you squeeze the spinach dry first, otherwise it will water down the sauce.
Use regular lasagna noodles: If you’re using regular dried lasagna noodles instead of the no-boil kind, follow the package directions for boiling them before you bake the lasagna. Drain them well before you start to layer the dish. These gluten-free noodles are made with brown rice flour only and I think they taste pretty good.
Use extra green chiles: Add a fourth 4-ounce can for a stronger chile flavor. Mild canned chiles are fine to use if you want the extra flavor without much heat.
Make it gluten-free: Use gluten-free oven-ready lasagna noodles and replace the all-purpose flour with the same amount of a cup-for-cup gluten-free flour blend suitable for sauces. Check the labels on the chicken broth and rotisserie chicken, if using, to make sure they’re gluten-free.

Serving Suggestions

Appetizers: Set out tortilla chips with tomatillo red chili salsa and chunky guacamole.
Side dishes: Serve the lasagna with elote corn kale salad. The tangy lime dressing contrasts really well with the creamy pasta. Air fryer garlic bread is another idea, or you could pick something from this collection of vegetable side dishes.
Desserts: Finish the meal with chilled key lime bars or Mexican ice cream.
Wine pairing: I like a chilled off-dry Riesling with this dish. I really like how the acidity balances the creamy sauce, and that subtle sweetness goes well with the green chile heat. If you’re not into wine, try a cold Mexican-style pale lager, which is crisp and lightly malty.

How to Store

Store: Refrigerate leftovers within 2 hours in a covered dish or airtight container for up to 4 days.
Freeze: Freeze the lasagna baked or unbaked for up to 3 months. Wrap the assembled unbaked lasagna tightly in a freezer-safe dish. For baked lasagna, chill the leftovers in the fridge first, then wrap them tightly or pack slices in airtight containers.
Thaw: Thaw in the fridge until the center is fully defrosted. Bake a thawed unbaked lasagna as directed, allowing extra covered time if needed for the center to reach 165°F.
Reheat: Cover baked leftovers with foil and warm them in a 350°F oven until the center reaches 165°F.