There’s something magical about a bubbling pan of lasagna coming out of the oven—especially when it’s layered with creamy sauce, tender chicken, and the unmistakable flavor of Hatch green chiles. This Creamy Green Chili Chicken Lasagna is comfort food with a Southwestern twist, bringing just the right balance of rich, cheesy goodness and gentle heat. It’s the kind of dish that turns an ordinary dinner into something memorable, whether you’re hosting friends or settling in for a cozy night at home.
This dish is also a fantastic option when you’re collecting go-to Hatch Green Chili Chicken Recipes for entertaining. It slices beautifully, feeds a crowd, and delivers big flavor in every bite. Fans of Green Chili Lasagna and Green Chile Lasagna will appreciate how the chiles elevate the classic layers of pasta, chicken, and cheese into something truly special. It’s no surprise this Green Chili Chicken Lasagna Recipe quickly becomes a family favorite.
Whether you’re searching for a new Green Chili Lasagna Recipe or adding to your list of trusted Hatch Green Chile Chicken Recipes, this one checks all the boxes—creamy, comforting, and packed with irresistible flavor you’ll crave long after the last bite.
Creamy Green Chili Chicken Lasagna with Hatch Green Chiles
Ingredients
Chicken Filling- 7–9 lasagna noodles
- 2 cups cooked chicken, shredded or chopped
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1 can (4 oz) diced green chiles
- Salt and black pepper, to taste
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 cups milk
- 1 cup freshly grated Parmesan cheese
- Salt and black pepper, to taste
- 1 cup shredded mozzarella cheese
Instructions
- Bring a large pot of well-salted water to a rolling boil. Add the lasagna noodles and cook until just tender according to package directions. Drain and spread on paper towels to prevent sticking.
- In a large bowl, mix the cooked chicken with softened cream cheese, shredded mozzarella, and diced green chiles. Season with salt and black pepper and stir until smooth and evenly combined. Set aside.
- Melt butter in a large skillet over medium heat. Whisk in flour and cook for 1 minute. Slowly add milk while whisking. Cook until thickened, about 3–5 minutes. Stir in Parmesan cheese until smooth. Season lightly with salt and pepper.
- Preheat oven to 350°F (175°C). Spread a thin layer of sauce in a 9-inch square baking dish. Add a layer of noodles, half of the chicken mixture, another noodle layer, remaining chicken mixture, and a final noodle layer.
- Pour remaining sauce over the top and sprinkle with mozzarella cheese. Bake for 30–45 minutes until bubbly and melted. Optional: broil 2–3 minutes for a golden top.
- Let rest for at least 10 minutes before slicing. Garnish with fresh herbs if desired.
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