Chicken Cordon Bleu Lasagna
Ingredients
For the Chicken Filling
3 cups cooked chicken breast, shredded or diced
2 cups cooked ham, diced
2 cups shredded Swiss cheese
1 cup shredded mozzarella cheese
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
For the Cream Sauce
4 tablespoons butter
4 tablespoons all-purpose flour
4 cups whole milk
1 cup chicken broth
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon ground nutmeg (optional)
1 cup grated Parmesan cheese
For the Lasagna
12 lasagna noodles, cooked and drained
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
Chopped fresh parsley, for garnish
Instructions
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Make the cream sauce:
Melt the butter in a large saucepan over medium heat.
Whisk in the flour and cook for 1–2 minutes.
Gradually whisk in the milk and chicken broth until smooth.
Add the Dijon mustard, salt, pepper, and nutmeg (if using).
Simmer for 5–7 minutes, stirring often, until thickened.
Stir in the Parmesan cheese until melted.
Prepare the filling:
In a large bowl, combine the chicken, ham, Swiss cheese, 1 cup mozzarella, garlic powder, onion powder, and black pepper.
Assemble the lasagna:
Spread a thin layer of cream sauce on the bottom of the baking dish.
Add a layer of lasagna noodles.
Spread one-third of the chicken mixture over the noodles.
Spoon over one-third of the cream sauce.
Repeat the layers two more times.
Finish with the remaining noodles, cream sauce, 2 cups mozzarella, and ½ cup Parmesan.
Bake:
Cover with foil and bake for 35 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the cheese is golden and bubbly.
Rest and serve:
Let the lasagna rest for 10–15 minutes before slicing. Garnish with fresh parsley and serve with a green salad or steamed vegetables.
Prep Time
Prep: 25 minutes
Cook: 55 minutes
Rest: 10 minutes
Total: 1 hour 30 minutes
Servings
8–10 servings
