Potato Lasagna with Chicken is the ultimate comfort food remix! Instead of pasta sheets, you’re layering thinly sliced potatoes, creamy sauce, tender chicken, and gooey cheese. It’s hearty, cozy, and totally satisfying.
🥔🍗 Potato Lasagna with Chicken
Ingredients:
3–4 medium potatoes, peeled and thinly sliced (use a mandoline if you have one)
2 cups cooked shredded or diced chicken (rotisserie chicken works great!)
2 cups shredded mozzarella cheese
½ cup grated Parmesan
2 tbsp butter or olive oil
1 small onion, diced
2–3 cloves garlic, minced
2 tbsp flour
2 cups milk (or a mix of milk & cream for richness)
Salt, pepper, and dried herbs (like thyme, oregano, or Italian seasoning)
Optional: spinach, mushrooms, or chopped fresh herbs for layering
Instructions:
Preheat oven to 375°F (190°C). Grease a baking dish (9×9 or similar).
Make the creamy sauce:
In a saucepan, melt butter and sauté onions until soft.
Add garlic and cook 30 seconds.
Stir in flour and cook 1 minute (make a roux).
Slowly whisk in milk, stirring until thickened (about 5 minutes).
Season with salt, pepper, and herbs. Remove from heat and stir in a bit of Parmesan for extra flavor.
Assemble the layers:
Spoon a little sauce on the bottom of the dish.
Layer potatoes → chicken → sauce → cheese. Repeat until you run out, finishing with sauce and cheese on top.
Optional: sneak in spinach or mushrooms between layers!
Bake uncovered for 50–60 minutes, or until potatoes are tender and the top is golden and bubbly. If the top browns too fast, cover loosely with foil.
Rest for 10–15 minutes before slicing—it helps everything set up beautifully.
🔄 Variations:
Add some crushed red pepper for heat
Use Alfredo sauce for a shortcut
Try smoked chicken or BBQ chicken for a fun twist
Sub in sweet potatoes for a slightly sweet-savory vibe
Let me know if you want a version with bacon, a veggie twist, or even a dairy-free option—I got you!
