A cozy classic that’s kid-approved and holiday-tested

At our house we do an Italian feast for Christmas. It’s become tradition. By the time Christmas comes around we’ve had our fill of tamales and buñuelos that we’re ready for something different. This lasagna has quietly earned its place at our Christmas table. Not as the main event, but as one of those comforting filler dishes that always disappears by the end of the night. The kids especially love it, and honestly, so do I. It’s hearty enough for Sunday dinner but simple enough to whip up on a Tuesday night.

If you’re feeling ambitious, you can make your own Alfredo sauce from scratch. But for this version, we’re keeping it Tuesday night friendly with store-bought ingredients and a few shortcuts. I usually grill boneless, skinless chicken thighs for extra flavor. However, a rotisserie chicken works just as well if you’re short on time.

Funny enough, I thought I invented this dish about 25 years ago. Back then, the internet wasn’t the recipe goldmine it is today. Unless you had a cookbook, you were flying blind. It turns out, creamy chicken lasagna has many cousins online. But this one? This one’s ours. Enjoy!

Ingredients

•          Boneless, skinless chicken thighs (or rotisserie chicken)

•          Lasagna noodles

•          1 medium onion, diced

•          3–4 garlic cloves, finely chopped

•          8 oz mushrooms, sliced (leave them chunky if you’ve got picky eaters)

•          2 cups fresh spinach, chopped

•          2 jars Alfredo sauce

•          4 cups shredded Italian blend cheese (2 bags)

•          Salt, pepper, garlic powder, dried parsley (to taste)

•          Olive oil for cooking

 Instructions

1. Prep the Oven & Pasta

•          Preheat oven to 350°F.

•          Bring a large pot of salted water to a soft boil for the lasagna noodles.

2. Cook the Chicken

•          In a large pan, heat a little oil and grill the chicken thighs until cooked through.

•          Set aside to cool slightly, then chop into bite-sized pieces.

3. Sauté the Veggies

•          In the same pan, sauté garlic for about a minute (don’t let it burn).

•          Add diced onion and sliced mushrooms. Cook until softened.

•          Stir in chopped spinach and cook until wilted.

4. Combine & Simmer

•          Add chopped chicken back into the pan with the veggies.

•          Pour in both jars of Alfredo sauce and stir to combine.

•          Season with salt, pepper, garlic powder, and parsley to taste.

•          Let it simmer gently while you prep the noodles.

5. Boil the Noodles

•          Cook lasagna noodles until just pliable (they’ll finish cooking in the oven).

•          Drain and rinse with cool water to prevent sticking.

Assembling the Lasagna

1.        Lightly coat the bottom of your lasagna pan with a spoonful of the sauce mixture.

2.        Lay down 3 lasagna noodles.

3.        Add a layer of sauce and sprinkle with cheese.

4.        Optional: Add a layer of fresh spinach leaves for extra texture.

5.        Repeat layers until the pan is about ¾ full (don’t overfill—it expands!).

6.        Finish with a generous layer of cheese and a sprinkle of dried parsley.

Bake & Rest

•          Cover with foil and bake for 30 minutes or until the internal temp reaches 155°F.

•          Remove foil and bake another 15 minutes until the top is golden and bubbly.

•          Let rest for 15–20 minutes on a cooling rack to allow everything to set.

•          Slice and serve warm.

This dish is a hug in casserole form—creamy, cheesy, and packed with flavor. Whether it’s a holiday spread or a weeknight dinner, it always finds a way to bring people back for seconds.