Introduction:
Chicken Cordon Bleu Lasagna is a creative twist on the classic French dish. This lasagna layers tender chicken, savory ham, creamy white sauce, and gooey melted Swiss cheese between sheets of lasagna noodles, resulting in a comforting and decadent casserole that’s perfect for dinner. Combining the flavors of chicken cordon bleu in a lasagna form brings together the best of both worlds for a dish that’s indulgent and satisfying.
Ingredients:
For the Lasagna:
- Chicken breasts: 2 large (cooked and shredded)
- Deli ham: 8-10 slices
- Swiss cheese: 2 cups, shredded
- Lasagna noodles: 12 sheets (cooked according to package instructions)
- Parmesan cheese: ½ cup, grated
For the White Sauce:
- Butter: 4 tbsp
- All-purpose flour: ¼ cup
- Milk: 2 cups (whole milk or 2% preferred)
- Heavy cream: 1 cup
- Dijon mustard: 2 tsp
- Garlic powder: 1 tsp
- Salt: 1 tsp
- Black pepper: ½ tsp
- Nutmeg: a pinch (optional)
Optional Ingredients:
- Italian seasoning: 1 tsp (to add to the sauce for extra flavor)
- Fresh parsley: 2 tbsp, chopped (for garnish)
- Breadcrumbs: ¼ cup (for a crispy topping)
Instructions:
1. Prepare the Chicken:
- Cook the chicken: Season the chicken breasts with salt and pepper, and cook them in a skillet with a bit of olive oil until fully cooked (about 7-8 minutes per side). Alternatively, you can bake or poach the chicken. Shred the chicken into bite-sized pieces once cooled.
2. Cook the Lasagna Noodles:
- Cook the lasagna noodles according to the package instructions, drain, and set aside.
3. Make the White Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes until it forms a roux (a thick paste).
- Gradually whisk in the milk and cream, ensuring there are no lumps.
- Add the Dijon mustard, garlic powder, salt, black pepper, and a pinch of nutmeg (optional).
- Simmer the sauce for 3-4 minutes, stirring frequently, until it thickens. If using, stir in the Italian seasoning.
- Remove from heat and set aside.
4. Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of the white sauce on the bottom of a greased 9×13-inch baking dish.
- Layer 3 lasagna noodles over the sauce.
- Top the noodles with a layer of shredded chicken, a few slices of ham, and a generous sprinkle of Swiss cheese.
- Drizzle more white sauce over the cheese, then repeat the layering process (noodles, chicken, ham, cheese, sauce) until all ingredients are used up. End with a layer of noodles topped with the remaining white sauce and Swiss cheese.
- Sprinkle Parmesan cheese on top, and optionally, add breadcrumbs for a crispy finish.
5. Bake:
- Cover the lasagna with aluminum foil and bake for 25 minutes.
- Uncover and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
- Let the lasagna rest for 10 minutes before slicing and serving.
Tips for Success:
- Cook the noodles al dente: This prevents them from becoming too soft when baked in the sauce.
- Shredded chicken can be prepped in advance or use rotisserie chicken for convenience.
- Swiss cheese is traditional, but you can also mix in mozzarella for a meltier, stringy texture.
- Use a sharp knife to make clean slices when serving the lasagna.
Recommendations:
- Serve with a simple green salad and a glass of Chardonnay to balance the richness of the dish.
- This lasagna can be made ahead and stored in the refrigerator for up to 24 hours before baking. You can also freeze it (before baking) for up to 3 months.
Nutrition (per serving):
- Calories: 650
- Protein: 38g
- Carbohydrates: 42g
- Fat: 38g
- Fiber: 3g
- Sodium: 1,200mg
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