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Simple Hatch Green Chile Chicken Lasagna Recipe

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★★★★★

4.8 from 121 reviews

This Simple Hatch Green Chile Chicken Lasagna is a creamy, flavorful twist on the classic Italian dish, featuring tender cooked chicken mixed with creamy cheeses and spicy green chiles, layered between al dente noodles and topped with a rich homemade Alfredo sauce. Baked to perfection with a golden, bubbly mozzarella crust, this comforting casserole delivers a delicious blend of cheesy, spicy, and savory flavors that’s perfect for family dinners or entertaining.

Ingredients

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Lasagna Noodles

  • 7 to 9 lasagna noodles
  • Salt and black pepper, to taste

Chicken Filling

  • 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

Alfredo Sauce

  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 cup Parmesan cheese, grated
  • Salt and black pepper, to taste

Topping

  • 1 cup mozzarella cheese, shredded

Instructions

  1. Cook the Lasagna Noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook them until al dente, following the package instructions carefully. Once cooked, drain the noodles and lay them out in a single layer on paper towels to prevent them from sticking together.
  2. Prepare the Chicken Filling: In a large mixing bowl, combine the diced or shredded cooked chicken with the room temperature cream cheese, 1 cup of shredded mozzarella cheese, and the canned diced green chiles. Season the mixture with salt and black pepper to taste, then stir everything together until evenly mixed. Set this filling aside.
  3. Make the Alfredo Sauce: In a large skillet over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for about 1 minute to eliminate the raw flour taste. Gradually whisk in the milk and continue stirring frequently until the sauce thickens, which should take about 3 to 5 minutes. Remove from heat and stir in the grated Parmesan cheese until fully melted and the sauce is smooth. Adjust seasoning with salt and black pepper as needed.
  4. Assemble the Lasagna: Preheat your oven to 350ºF (175ºC). Spread a light layer of Alfredo sauce evenly over the bottom of a 9-inch square baking dish. Arrange a layer of cooked lasagna noodles on top, trimming to fit if necessary. Spread half of the prepared chicken filling over the noodles. Add another layer of noodles, followed by the remaining chicken filling. Finish with a final layer of noodles on top.
  5. Add Sauce and Cheese, and Bake: Pour all of the remaining Alfredo sauce evenly over the top layer of noodles. Sprinkle the remaining 1 cup of shredded mozzarella cheese over the sauce. Bake the assembled lasagna in the preheated oven for 30 to 45 minutes until the cheese is melted and bubbly, and the dish is heated through. For a golden, bubbly top, optionally broil the lasagna for an additional 2 to 3 minutes, watching carefully to prevent burning.
  6. Rest and Serve: Remove the lasagna from the oven and allow it to rest for at least 10 minutes. This resting time helps the layers set, making it easier to cut and serve the lasagna in neat portions.

Notes

  • Using cream cheese at room temperature ensures a smoother filling mixture.
  • Freshly grated Parmesan cheese greatly enhances the flavor and texture of the Alfredo sauce.
  • Trim the lasagna noodles as needed to fit your baking dish for even layering.
  • Allow the lasagna to rest after baking to help it set and enhance flavor melding.
  • Broiling at the end is optional but adds a nice golden crust to the top.

Keywords: chicken lasagna, green chile lasagna, Hatch chile recipe, creamy chicken casserole, Alfredo lasagna, easy dinner recipe

Find it online: https://annakocht.com/simple-hatch-green-chile-chicken-lasagna-recipe/