White chicken skillet lasagna
This creamy one skillet lasagna with chicken is a definite win in my house and comes with the extra bonus of making less dishes in the cooking process!
Equipment
- Large skillet with a lid (linked below)
- measuring cups (linked below)
- Mixing bowl (linked below)
Ingredients
- 10 lasagna noodles broken into smaller pieces
- 1/8 teaspoon salt
- 3 chicken breasts cubed *see note below
- 4 oz. mushroom pieces, drained. *see note below
- 1/4 cup diced onion white or yellow
- 3 garlic cloves, minced
- 1/2 teaspoon garlic salt
- 1 1/2 tablespoons flour
- 4-5 cups chicken broth
- 1 cup whole milk
- 1 cup ricotta cheese
- 3/4 cup grated parmesan
Topping:
- Shredded mozzarella cheese
Instructions
- In a large non-stick skillet, cook chicken, onion and garlic in several tablespoons olive oil over medium heat, for 10 to 15 minutes, or until chicken is fully cooked. Add mushrooms, garlic salt and flour, then stir well to coat chicken. Cook for another 60 seconds, then dump contents of the pan into a separate bowl and set aside for now.
- Place broken lasagna noodles in the skillet, then pour 4 cups chicken broth over top, ensuring noodles are covered. Stir in 1/8 tsp. salt and cook for 20-30 minutes over medium heat, turning occasionally.
- After noodles are cooked and soft, pour in one cup milk and the last cup of chicken broth if needed (the 4 cups chicken broth will reduce while cooking, but if there is about two cups of liquid left in the pan after noodles have cooked, you can skip adding the last cup of chicken broth).
- Stir in chicken mixture and ensure you have plenty of liquid, milk and chicken broth should have the chicken and noodle mixture mostly covered. Reduce heat to low, then stir in Ricotta and parmesan cheeses. Cook on med-low for another 5-10 minutes to allow sauce to thicken.
- Top with shredded mozzarella cheese and allow the skillet lasagna a few minutes to cool before serving. Enjoy!
Notes
The sauce should be fairly runny before cooking, as it will thicken while cooking and more as it cools. But, if the sauce is too thin you can add more ricotta cheese. If sauce is too thick, you can add another 1/4 to 1/2 cup of milk.
Tried this recipe?Let us know how it was!