Oh yes—Chicken Cordon Bleu Lasagna! 🧀🍗 This is like taking the classic Chicken Cordon Bleu (ham, cheese, and chicken) and turning it into a rich, creamy lasagna. Perfect for comfort food fans who want something indulgent yet family-friendly.
Here’s a full recipe:
Chicken Cordon Bleu Lasagna
Ingredients (serves 6–8)
For the Filling
- 2 cups cooked chicken, shredded or diced (rotisserie works great)
- 1 cup cooked ham, diced
- 2 cups Swiss cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
For the Creamy Sauce
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups milk (whole or 2%)
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- Salt & pepper to taste
For the Lasagna Layers
- 9–12 lasagna noodles, cooked or no-boil
- Optional: 1/4 tsp nutmeg in the sauce for warmth
- Fresh parsley for garnish
Instructions
- Preheat Oven:
Preheat oven to 375°F (190°C). - Make the Creamy Sauce:
- In a saucepan, melt butter over medium heat.
- Stir in flour and cook 1–2 minutes to form a roux.
- Gradually whisk in milk, cooking until thickened (about 5–6 min).
- Stir in Dijon mustard, garlic powder, salt, pepper, and optional nutmeg.
- Prepare the Layers:
- Spread a thin layer of sauce on the bottom of a 9×13-inch baking dish.
- Place 3–4 noodles on top.
- Layer half of the chicken, ham, and Swiss cheese.
- Pour some sauce over this layer.
- Repeat Layers:
- Add another noodle layer, remaining chicken, ham, and Swiss cheese.
- Pour more sauce over the top.
- Finish with final noodle layer and remaining sauce.
- Top with Cheese:
- Sprinkle mozzarella and Parmesan over the top.
- Bake:
- Cover with foil and bake 25 minutes.
- Remove foil and bake another 15–20 minutes until bubbly and golden.
- Rest & Serve:
- Let stand 5–10 minutes before slicing.
- Garnish with parsley if desired.
Pro Tips
- Add a crunchy twist: Sprinkle breadcrumbs mixed with melted butter on top before baking.
- Make-ahead: Assemble the night before and bake the next day—flavors meld beautifully.
- Substitutions: Gruyère or Fontina can replace Swiss for extra nutty flavor.
If you want, I can also create a lighter, creamy version using spinach and white sauce that’s indulgent but not overwhelmingly heavy—like a restaurant-style upgrade.
Do you want me to do that?
