Simple Hatch Green Chile Chicken Lasagna Recipe
This Simple Hatch Green Chile Chicken Lasagna is a comforting casserole that combines tender cooked chicken, creamy cream cheese, spicy green chiles, and a rich homemade Alfredo sauce layered between perfectly cooked lasagna noodles. Baked until bubbly and golden, this dish offers a delightful Tex-Mex twist on classic lasagna, perfect for family dinners or special occasions.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex American
Ingredients
Scale
For the Filling:
- 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
For the 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
For Assembly:
- 1 cup mozzarella cheese, shredded
Instructions
- Cook the Lasagna Noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente according to the package instructions. Drain the noodles and lay them out in a single layer on paper towels to prevent sticking.
- Prepare the Chicken Filling: In a large mixing bowl, combine the cooked chicken, room temperature cream cheese, 1 cup shredded mozzarella cheese, and diced green chiles. Season with salt and black pepper to taste, then stir until evenly combined. Set aside.
- Make the Alfredo Sauce: In a large skillet over medium heat, melt the unsalted butter. Whisk in the flour and cook for about 1 minute to remove the raw flour taste. Gradually whisk in the milk, stirring frequently, and cook until the sauce thickens, about 3-5 minutes. Stir in grated Parmesan cheese until fully melted and smooth. Season with salt and black pepper as needed.
- Assemble the Lasagna: Preheat the oven to 350ºF (175ºC). Spread a light layer of Alfredo sauce on the bottom of a 9-inch square baking dish. Arrange a layer of cooked lasagna noodles on top, trimming edges if needed. Evenly spread half of the chicken filling over the noodles. Repeat with another layer of noodles and the remaining chicken filling. Top with a final layer of noodles.
- Add Sauce and Cheese, and Bake: Pour all remaining Alfredo sauce evenly over the top layer of noodles. Sprinkle the remaining 1 cup shredded mozzarella cheese over the sauce. Bake in the preheated oven for 30-45 minutes until the cheese is melted and the lasagna is bubbly and heated through. For a golden bubbly top, optionally broil for 2-3 minutes, watching closely to avoid burning.
- Rest and Serve: Remove the lasagna from the oven and let it rest for at least 10 minutes before cutting and serving. This allows the layers to set for easier slicing and optimal flavor.
Notes
- Cook the lasagna noodles until just al dente to avoid mushy layers after baking.
- Room temperature cream cheese mixes more easily into the chicken filling for a creamy texture.
- Use freshly grated Parmesan cheese for a richer, more flavorful Alfredo sauce.
- Broil at the end only if you want a crispy, browned cheese topping—watch carefully to prevent burning.
- Letting the lasagna rest before serving helps the layers set and improves slicing.
Keywords: Chicken Lasagna, Hatch Green Chile, Cream Cheese, Alfredo Sauce, Tex-Mex, Easy Dinner, Casserole
