Pulled Chicken Lasagna

Prep Time1 hour
Cook Time25 minutes
Servings: 4


For the chicken

  • 4 CB Breast Fillet (sliced)
  • 1 tsp salt
  • ½ tsp all-purpose seasoning
  • ¼ tsp black pepper
  • 2 tbsp onion powder
  • 1 tsp paprika
  • 4 tbsp oil
  • ½ cup broth

For the Lasagne

  • 1 box uncooked lasagne noodles
  • 2 cup shredded mozzarella
  • 2 tbsp thyme leaves

For the Caramelized onion

  • 4-5 large onions
  • ¼ cup oil
  • ¼ cup sugar
  • 1 tsp salt

For the mushroom cream sauce

  • 2 tbsp oil or butter
  • 1 lb mushrooms
  • ½ pound spinach leaves
  • 7 cloves shredded garlic
  • 4 cup cream
  • Reduced chicken stock (from the chicken)
  • 1 can cream of mushroom soup
  • 2/3 cup parmesan cheese


  • Start with the caramelized onions, slice the onions and add to a pot over medium heat with oil, sugar and salt. Continually stir for 20 to 30 minutes until its dark brown sweet and caramelized
  • Season chicken breast with, salt, all-purpose seasoning, black pepper, onion powder and paprika
  • Add oil to a pan and sear the chicken, about 2 minutes per side. Reduce the heat and add the chicken broth, cover and allow to simmer for 6 minutes.
  • Turn off the heat and leave covered for 5 minutes. Remove the chicken from the broth set aside to cool and cook the broth until it’s thick and rich.
  • Pull chicken apart into bite sized pieces
  • Slice the mushrooms, roughly chop the spinach, shred garlic and place the lasagna noodles to cook in salty boiling water.
  • In a deep pot add oil or butter and brown the mushrooms, season with a few pinches of salt. Add the spinach and cook for 5 to 8 minutes and allow the spinach to wilt
  • Add the cream of mushroom soup, reduced chicken broth, heavy cream and garlic. Stir to combine and warm through for about 8 minutes, add the parmesan cheese, stir and set aside
  • Add lasagne noodles to a pot with water and cook until al dente
  • Preheat the oven to 350 degrees F
  • In a deep pan, layer the lasagne, starting with sauce, three strips of noodles, chicken, cheese and more sauce. Repeat until the pan is filled
  • For the last layer, finish with sauce and cheese
  • Tent foil over the top of the prepared lasagne so that the foil does not touch the cheese.
  • Place in the oven for 20 minutes covered and remove the cover and broil for 5 minutes until the top is golden and bubbly.
  • Allow it to rest for at least 20 minutes before slicing and serving