Chicken Cordon Bleu Lasagna

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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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