Potato lasagna with chicken

Oh yes 😋—Potato Lasagna with Chicken is like a creamy, comforting twist on classic lasagna: layers of tender potatoes instead of noodles, juicy chicken, and gooey cheese. Here’s a solid recipe:

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🥔🍗 Potato Lasagna with Chicken

Ingredients (Serves 4–6)

Chicken & Filling

• 2 cups cooked chicken, shredded or diced (rotisserie works great)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp olive oil
• Salt & pepper to taste
• 1 tsp Italian seasoning

Potatoes

• 4–5 medium russet potatoes, peeled and thinly sliced (about 1/8-inch thick)

Cheese & Sauce

• 1½ cups shredded mozzarella
• ½ cup grated Parmesan
• 1½ cups ricotta or cottage cheese
• 1–1½ cups milk
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 tsp mustard powder (optional)
• Salt & pepper

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Instructions

1. Prep the Chicken Filling

• Heat oil in a skillet over medium heat.
• Sauté onion and garlic until translucent.
• Add shredded chicken, Italian seasoning, salt, and pepper.
• Set aside.

2. Make the Cheese Sauce (Béchamel Style)

• Melt butter in a small saucepan.
• Whisk in flour and cook 1–2 minutes.
• Gradually add milk, whisking constantly until thickened.
• Stir in ricotta (or cottage cheese), salt, pepper, and mustard powder if using. Remove from heat.

3. Assemble

1. Preheat oven to 375°F (190°C).
2. Grease a 9×13-inch baking dish.
3. Layer:
   • Thin potato slices (overlap slightly)
   • Half the chicken mixture
   • Half the cheese sauce
   • Sprinkle mozzarella & Parmesan
4. Repeat: potatoes → chicken → sauce → cheese
5. Finish with a layer of potatoes topped with remaining mozzarella & Parmesan.

4. Bake

• Cover with foil and bake 40 minutes.
• Remove foil and bake another 20 minutes until potatoes are tender and top is golden brown.

5. Rest & Serve

• Let rest 10 minutes before slicing—helps it hold together.

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🔥 Tips & Variations

• Faster version: Use pre-cooked potato slices or frozen hash browns (thin layer).
• Extra flavor: Add sautéed mushrooms, spinach, or roasted red peppers.
• Creamier: Add ½ cup cream to the sauce.
• Low-carb: Swap potatoes for thin zucchini slices.

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If you want, I can also give a one-pan, minimal prep version that’s cheesy, golden, and ready in under an hour—no boiling or pre-cooking required.

Do you want me to do that?