Introduction

This Simple Hatch Green Chile Chicken Lasagna is a comforting twist on the classic Italian dish, featuring tender chicken and mild green chiles in a creamy Alfredo sauce. It’s perfect for a cozy dinner that’s flavorful yet easy to make.

A close-up image of a creamy white lasagna slice on a white plate with a smooth white marbled texture in the background. The lasagna has three visible layers: the bottom layer shows a soft, white pasta base, the middle layer contains shredded white chicken mixed with a creamy white cheese sauce, and the top layer is a golden-brown melted cheese crust with tiny browned spots, garnished with fresh green cilantro leaves on top. The lasagna looks moist and rich with soft textures and light golden colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 to 9 lasagna noodles
2 cups cooked chicken, diced or shredded
8 oz cream cheese, at room temperature
1 cup mozzarella cheese, shredded
1 can (4 oz) diced green chiles
Salt and black pepper, to taste
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups milk
1 cup Parmesan cheese, grated
1 cup mozzarella cheese, shredded (for topping)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente according to package instructions. Drain and lay them out in a single layer on paper towels to prevent sticking.
Step 2: In a large bowl, combine the cooked chicken, room temperature cream cheese, 1 cup shredded mozzarella, and diced green chiles. Season with salt and black pepper, then stir until evenly mixed. Set aside.
Step 3: In a skillet over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute. Gradually add the milk, whisking constantly, and cook until the sauce thickens, about 3-5 minutes. Stir in Parmesan cheese until melted. Season with salt and pepper if needed.
Step 4: Preheat your oven to 350ºF. Lightly coat the bottom of a 9-inch square baking dish with some Alfredo sauce. Layer cooked noodles over the sauce, trimming as needed. Spread half of the chicken filling on top. Add another noodle layer, then the remaining filling, followed by a final noodle layer.
Step 5: Pour the remaining Alfredo sauce evenly over the top layer of noodles. Sprinkle with the remaining 1 cup shredded mozzarella. Bake for 30-45 minutes until cheese is melted and the dish is bubbly. For a golden top, broil for 2-3 minutes—watch closely.
Step 6: Remove from the oven and let the lasagna rest for at least 10 minutes before slicing and serving.

Tips & Variations

Use freshly grated Parmesan for a richer sauce flavor.
Switch up the chicken with rotisserie chicken for added convenience.
For extra heat, add a pinch of cayenne or use hot diced green chiles instead of mild.
To make ahead, assemble the lasagna and refrigerate for up to 24 hours before baking.

Storage

Store leftover lasagna covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in a 350ºF oven until heated through. For longer storage, freeze the cooked lasagna tightly wrapped for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up of a creamy white lasagna slice served on a white plate, showing three visible layers of pasta sheets separated by thick, smooth white sauce mixed with small green herb bits. The top layer is a golden-brown melted cheese layer with bubbly, slightly crispy spots. Fresh green cilantro leaves decorate the top center, adding a fresh touch. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh green chiles instead of canned?

Yes, roasting and dicing fresh Hatch green chiles can add a wonderful smoky flavor. Make sure to roast and peel them before adding to the filling.

Do I need to boil the noodles before assembling?

Yes, boiling the lasagna noodles until al dente helps prevent them from becoming mushy during baking and ensures even cooking.