Chicken Cordon Bleu Lasagna combines the creamy, cheesy richness of lasagna with the savory flavors of classic Chicken Cordon Bleu. With layers of tender chicken, ham, Swiss cheese, and a luscious cream sauce, this dish is perfect for weeknight dinners or special occasions.
Ingredients
For the Lasagna Layers:
- 9 lasagna noodles (or no-boil lasagna sheets)
- 3 cups cooked shredded chicken (rotisserie works great)
- 2 cups diced ham
- 2 cups shredded Swiss cheese
- 2 cups shredded mozzarella cheese
For the Sauce:
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For Topping:
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- 1/4 cup grated Parmesan cheese
Instructions
Step 1: Prepare the Noodles
- Cook the lasagna noodles according to the package instructions. Drain and lay them flat on parchment paper to prevent sticking. If using no-boil lasagna sheets, skip this step.
Step 2: Make the Sauce
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually add the milk and cream, whisking constantly to avoid lumps. Cook until the mixture thickens, about 5-7 minutes.
- Stir in the Parmesan cheese, Dijon mustard, garlic powder, salt, and pepper. Remove from heat and set aside.
Step 3: Assemble the Lasagna
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Spread a thin layer of sauce on the bottom of the baking dish.
- Place 3 lasagna noodles over the sauce. Top with 1/3 of the shredded chicken, 1/3 of the diced ham, 1/3 of the shredded Swiss cheese, and 1/3 of the shredded mozzarella cheese.
- Pour 1/3 of the sauce over the layer. Repeat the layers two more times, finishing with a layer of sauce.
Step 4: Add the Topping
- In a small bowl, mix the panko breadcrumbs with the melted butter and grated Parmesan cheese. Sprinkle the mixture evenly over the top of the lasagna.
Step 5: Bake
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
- Let the lasagna rest for 10 minutes before slicing and serving.
Cooking Notes
- Chicken Shortcut: Use pre-cooked rotisserie chicken for a time-saving option.
- Swiss Cheese Substitute: Gruyere cheese works wonderfully as an alternative.
- No-Boil Noodles: If using no-boil lasagna noodles, ensure the sauce is slightly thinner to allow the noodles to soften while baking.
Variations
- Low-Carb Option: Use thinly sliced zucchini or eggplant in place of lasagna noodles for a keto-friendly version.
- Turkey Twist: Substitute turkey for chicken and prosciutto for ham for a gourmet variation.
- Extra Veggies: Add sautéed spinach or steamed broccoli in the layers for added nutrition and flavor.
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
Yes, you can assemble the lasagna up to 24 hours in advance. Cover it tightly and refrigerate. When ready to bake, allow it to sit at room temperature for 30 minutes and bake as directed.
How do I store leftovers?
Store leftover lasagna in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or larger portions in the oven at 350°F (175°C) until heated through.
Can I freeze Chicken Cordon Bleu Lasagna?
Absolutely! Assemble the lasagna and cover it tightly with aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
This Chicken Cordon Bleu Lasagna is a show-stopping dish that combines the best of comfort food with gourmet flavors. Perfectly creamy, cheesy, and loaded with layers of flavor, it’s a crowd-pleaser every time. Serve it with a crisp green salad or steamed vegetables for a complete meal that will have everyone asking for seconds. Enjoy this decadent creation at your next family gatheri
