Mary Berry Chicken and Mushroom Lasagne Recipe

This comforting chicken and mushroom lasagne is a creamy, gently flavoured twist on the classic, inspired by Mary Berry’s no-fuss, reliable style of cooking. Layers of tender chicken, earthy mushrooms and a smooth white sauce are tucked between sheets of lasagne for a dish that is rich without being heavy. It is straightforward to make, ideal for confident beginners, and perfect for feeding family or friends. From start to finish, allow around 1 hour 30 minutes.

Ingredients

For the Chicken and Mushroom Filling

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 400g chicken breast, cut into small bite-sized pieces
• 250g chestnut mushrooms, sliced
• 1 tbsp plain flour
• 150ml chicken stock
• 100ml double cream
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper

For the White Sauce

• 40g butter
• 40g plain flour
• 600ml full-fat milk, warmed
• 50g mature Cheddar cheese, grated
• A pinch of nutmeg

To Assemble

• 9 to 12 dried lasagne sheets
• 40g Parmesan cheese, finely grated

How to Make Mary Berry Chicken and Mushroom Lasagne

• Prepare the Oven and Dish: Preheat the oven to 180°C (160°C fan). Lightly butter a deep ovenproof lasagne dish, about 30 x 20cm, and set it aside.
• Make the Chicken and Mushroom Filling: Heat the olive oil in a large frying pan over medium heat. Add the onion and cook gently for 5 minutes until soft but not coloured. Stir in the garlic and cook for 30 seconds. Add the chicken pieces and cook for 4 to 5 minutes until sealed and lightly golden. Tip in the mushrooms and cook for a further 3 minutes until softened. Sprinkle over the flour and stir well, then gradually pour in the chicken stock, stirring until smooth and slightly thickened. Add the cream and mustard, season with salt and pepper, and simmer gently for 5 minutes. Remove from the heat.
• Make the White Sauce: Melt the butter in a saucepan over low heat. Stir in the flour and cook for 1 minute. Gradually add the warm milk, whisking constantly to prevent lumps. Bring to a gentle simmer and cook for 3 to 4 minutes until thick and smooth. Stir in the Cheddar cheese, nutmeg, and seasoning.
• Assemble the Lasagne: Spoon a thin layer of chicken and mushroom filling over the base of the dish. Cover with lasagne sheets, breaking them if needed to fit. Add a layer of white sauce, then repeat the layers until everything is used, finishing with white sauce on top. Sprinkle over the Parmesan.
• Bake and Rest: Bake for 40 to 45 minutes until golden, bubbling, and cooked through. Remove from the oven and leave to stand for 10 minutes before serving, which helps the layers set neatly.

Tips for Perfect Chicken and Mushroom Lasagne

How do I stop my lasagne being watery?

Cook the mushroom mixture thoroughly so excess moisture evaporates before assembling, and allow the lasagne to rest after baking.

Can I make this lasagne ahead of time?

Yes, assemble the dish completely, cover, and refrigerate for up to 24 hours before baking.

How do I know when it is fully cooked?

The top should be golden and bubbling, and a knife inserted into the centre should meet little resistance.

Serving Suggestions

• Serve with a crisp green salad and a light vinaigrette
• Add steamed green beans or broccoli on the side
• Enjoy with garlic bread for a more indulgent meal

Storage

Room Temperature

Once cooked, allow the lasagne to cool slightly but do not leave at room temperature for more than 2 hours.

Refrigerator

Cover and refrigerate leftovers for up to 3 days. Reheat thoroughly until piping hot.

Freezing

Freeze cooked or unbaked lasagne for up to 3 months. Defrost overnight in the fridge before reheating or baking.

Nutrition (Per Serving)

• Calories: 520 kcal
• Carbohydrates: 38g
• Protein: 32g
• Fat: 28g
• Saturated Fat: 14g
• Sodium: 620mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Chicken and Mushroom Lasagne Recipe

Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Creamy chicken and mushroom lasagne with tender layers of chicken, mushrooms and a rich white sauce. A comforting family favourite inspired by Mary Berry.

Ingredients

• 2 tbsp olive oil

• 1 large onion, finely chopped

• 2 garlic cloves, crushed

• 400g chicken breast, diced

• 250g mushrooms, sliced

• 1 tbsp plain flour

• 150ml chicken stock

• 100ml double cream

• 9–12 lasagne sheets

Directions

• Preheat the oven to 180°C (160°C fan) and grease a lasagne dish.
• Cook onion, garlic, chicken and mushrooms, then add stock and cream.
• Make the white sauce and assemble the lasagne in layers.
• Bake for 40–45 minutes until golden and bubbling.