Here’s a rich, comforting twist on a classic—Chicken Cordon Bleu Lasagna. It combines the flavors of traditional Chicken Cordon Bleu (chicken, ham, Swiss cheese) in creamy, layered lasagna form.
🍗 Chicken Cordon Bleu Lasagna
Ingredients (Serves 6–8)
For the layers:
- 9–12 lasagna noodles (oven-ready or cooked)
- 3 cups cooked, shredded chicken (rotisserie works great)
- 8 oz sliced deli ham, chopped
- 2 cups shredded Swiss cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
For the creamy sauce:
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups milk (warm)
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- Salt & pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Make the sauce (Béchamel-style):
- Melt butter over medium heat.
- Whisk in flour and cook for 1–2 minutes.
- Slowly whisk in warm milk until smooth.
- Simmer until thickened (5–7 minutes).
- Stir in Dijon, garlic powder, salt, and pepper.
- Layer the lasagna:
- Spread a thin layer of sauce on the bottom.
- Add noodles.
- Layer chicken, ham, Swiss cheese, and sauce.
- Repeat layers.
- Finish with sauce, mozzarella, and Parmesan on top.
- Bake:
Cover with foil and bake 25 minutes.
Remove foil and bake another 15–20 minutes until bubbly and golden. - Rest:
Let stand 10–15 minutes before slicing.
Optional Add-Ons
- Add sautéed spinach or mushrooms for extra depth.
- Sprinkle seasoned breadcrumbs on top for a crispy finish.
- Swap Swiss for Gruyère for a stronger flavor.
If you’d like, I can also give you a keto version or a version using Alfredo sauce instead of béchamel.
