Introduction

This Simple Hatch Green Chile Chicken Lasagna combines comforting layers of tender chicken, creamy cheese, and mild green chiles for a flavorful twist on classic lasagna. It’s easy to prepare and perfect for a cozy dinner that brings a touch of Southwest flair to your table.

A close-up of a creamy three-layered white chicken lasagna on a white plate resting on a white marbled surface. The bottom layer is a smooth, soft white pasta sheet, followed by a thick layer of white sauce mixed with shredded chicken and small pieces of herbs, and topped with a golden-brown melted cheese layer. The top has a few fresh green cilantro leaves as garnish, adding a splash of color. The edges are slightly browned, showing a baked texture. 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 (plus extra for topping)
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

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente following package instructions. Drain and lay the noodles out in a single layer on paper towels to prevent sticking.
Step 2: In a large bowl, combine the cooked chicken, cream cheese, 1 cup mozzarella cheese, and diced green chiles. Season with salt and black pepper to taste, 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 whisk in the milk and cook, stirring frequently, until thickened (3-5 minutes). Stir in the Parmesan cheese until melted and smooth. Season with salt and black pepper if needed.
Step 4: Preheat the oven to 350ºF. Lightly coat the bottom of a 9-inch square baking dish with a layer of Alfredo sauce. Arrange a layer of noodles, then spread half the chicken filling over them. Repeat with another noodle layer and the remaining filling. Top with a final noodle layer.
Step 5: Pour the remaining Alfredo sauce evenly over the top. Sprinkle the remaining mozzarella cheese over the sauce. Bake for 30-45 minutes until bubbly and the cheese is melted. For a golden top, broil for 2-3 minutes, watching carefully.
Step 6: Remove from the oven and let rest for at least 10 minutes before slicing and serving.

Tips & Variations

Use fresh grated Parmesan cheese for a richer and more flavorful sauce.
Substitute cooked rotisserie chicken for convenience and added flavor.
For extra heat, add chopped jalapeños or a pinch of cayenne pepper to the chicken filling.
You can prepare the lasagna a day ahead and refrigerate before baking to develop more flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole lasagna covered with foil in a 350ºF oven until heated through. This lasagna can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A thick piece of lasagna with three distinct layers is shown on a white plate resting on a white marbled surface. The top layer is a golden-brown baked cheese crust with bubbly, slightly browned spots and a sprig of green cilantro as garnish. Beneath the cheese is a creamy white sauce mixed with chunks of chicken and visible green peas scattered throughout. The bottom layer appears to be a soft, pale pasta sheet supporting the filling above it, holding the dish together. The focus is close up, making the textures of melted cheese and creamy filling clear and inviting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use no-boil noodles for this recipe?

Yes, no-boil noodles can be used. Just make sure to slightly increase the sauce to ensure the noodles cook properly in the oven.

What can I use instead of green chiles?

If you can’t find Hatch green chiles, mild canned green chiles or chopped roasted poblano peppers make excellent substitutes.