This white chicken dish is my fave, but I've never tried it on a sheet pan before! Delish!

There's a certain magic that happens in the kitchen when we meld new ideas with time-honored traditions. This Sheet Pan White Chicken Lasagna, dear readers, is a beautiful blend of familiar Midwestern comfort and a touch of modern convenience. It's inspired by the casseroles and hearty dishes that have been the backbone of our family gatherings for generations, but with a simpler, sheet pan approach that makes it perfect for busy weeknights. Imagine layers of tender chicken, creamy white sauce, and gooey cheese all baked to golden perfection; it's a dish that warms both the heart and the home.

This dish pairs wonderfully with a crisp green salad, perhaps sprinkled with dried cranberries and a tangy vinaigrette, to balance out the richness of the lasagna. Steamed green beans with a dash of lemon or a simple garlic bread will complement the creamy texture and flavors. And don't forget a lovely glass of chilled white wine or sparkling apple cider to round out your meal.

Servings: 6-8

3 cups cooked, shredded chicken
12 lasagna noodles, no-boil variety
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 cups whole milk
1 cup chicken broth
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, chopped (optional, for garnish)

Preheat your oven to 375°F (190°C). Grease a large sheet pan (around 18x13 inches) with a bit of butter or oil.

In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, until slightly golden.

Gradually whisk in the milk and chicken broth, continuing to stir until the mixture thickens and begins to bubble.

Stir in the garlic powder, onion powder, dried basil, and dried oregano, then season with salt and pepper to taste. Remove from heat and set the sauce aside.

Spread a thin layer of the sauce over the bottom of the prepared sheet pan. Place 4 lasagna noodles side by side, then top with 1/3 of the shredded chicken and another layer of sauce. Sprinkle with 1/3 of the mozzarella and Parmesan cheeses.

Repeat the layers two more times, ending with a generous topping of sauce and remaining cheeses.

Cover the sheet pan with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.

Let the lasagna rest for a few minutes before cutting into squares. Garnish with fresh parsley if desired.