Chicken Cordon Bleu Lasagna

Chicken Cordon Bleu Lasagna brings together all the cozy charm of a classic French favorite in a comforting layered bake. Creamy cheese sauce melted Swiss chicken and savory ham transform the everyday lasagna into a family celebration meal. If you are looking for a crowd pleaser or a fun twist on weeknight dinner this recipe ticks all the boxes.

I first made this for a holiday potluck where it was demolished in minutes. The combination of silky cheese sauce and tender pasta keeps everyone coming back for seconds.

Ingredients

• Lasagna noodles: These serve as the fluffy layers that soak up the cheese sauce. Choose a quality brand without too much salt and check the ingredients for semolina for best texture
• Unsalted butter: The base of a smooth rich sauce. Pick a good butter for pure flavor
• Cream cheese: Adds creamy tang and body to the sauce. Use the block kind and ensure it is well softened
• Salt and onion powder: Essential for seasoning and drawing out the savory notes
• Ground black pepper: For gentle heat and depth
• Warm milk: Makes the sauce velvety and blends everything together. Whole milk gives a richer texture but two percent will work
• Shredded Swiss cheese: Nutty and classic for Cordon Bleu. Shred your own for best melting
• Cooked chicken: Tender protein that absorbs the sauce. Leftover roast chicken or poached breast works great
• Deli ham: Savory salty and the key Cordon Bleu identity. Choose one that is not overly sweet or smoked
• Bread crumbs: Crunchy contrast on top. Use fresh or panko for a golden finish
• Italian seasoning: Lifts the topping with herby aroma
• Aluminum foil: For an even bake and to trap moisture during baking

Instructions

Set the Oven:

Preheat your oven to 200 degrees Celsius or 400 degrees Fahrenheit. This ensures the lasagna cooks evenly and the top browns beautifully.

Cook the Noodles:

Bring a large pot of lightly salted water to a rolling boil. Add the lasagna noodles gently so they do not break. Stir occasionally and cook until just tender but not mushy about eight minutes. Drain and set aside on a baking sheet so they do not stick together.

Make the Cheese Sauce:

In a medium saucepan melt unsalted butter over medium heat. Add cream cheese cut into chunks and cook stirring often until the cheese starts to melt about five minutes. Sprinkle with salt onion powder and a touch of ground black pepper. Slowly whisk in warm milk a little at a time making sure the sauce stays smooth. Add shredded Swiss cheese in two handfuls whisking until it melts in and the sauce thickens about ten minutes. Remove from heat to avoid overheating or breaking the sauce.

Layer the First Ingredients:

Spoon about three fourths of a cup of cheese sauce into the bottom of a nine inch baking dish. Arrange a single layer of cooked noodles over the sauce making sure the edges overlap slightly. Sprinkle half the chopped chicken and half the ham evenly over the noodles. Drizzle one cup of cheese sauce on top covering the filling for extra moisture.

Second Layer Repeat:

Add half the remaining noodles for the next layer. Spread the rest of the chopped chicken and ham evenly. Pour another cup of cheese sauce to seal in those layers.

Final Layer and Toppings:

Arrange the last of the noodles across the top. Spoon on the final amount of cheese sauce spreading it to the edges to protect the noodles while baking. Sprinkle with remaining shredded Swiss cheese and a generous scattering of bread crumbs. Dust lightly with Italian seasoning for color and fragrance. Cover tightly with aluminum foil making sure it does not touch the cheese.

First Bake:

Place the covered dish in the preheated oven for twenty five minutes. The sauce should be bubbling along the sides at the end of this stage.

Golden Topping:

Remove the foil carefully avoiding steam burns and return to the oven. Bake uncovered for about ten minutes until the bread crumbs turn golden brown and the cheese is melted.

Rest Before Serving:

Take the lasagna out of the oven and let it sit for at least five minutes. This resting time helps the layers set making slicing much easier and letting the flavors meld beautifully.

Swiss cheese is my favorite part because it brings a gentle nutty note that feels both fancy and homey. The first time I served this my family hovered over the oven waiting for that crispy bread crumb topping and now it is a regular birthday request.

Storage Tips

Let the lasagna cool fully before covering tightly and placing in the fridge. It will keep fresh for up to four days. When reheating add a drizzle of milk or broth over each slice before microwaving to keep it creamy and not dry. You can freeze whole or sliced portions well wrapped for up to three months. Defrost overnight in the fridge and warm in the oven at low heat.

Ingredient Substitutions

Mozzarella is a good swap for Swiss if you want a milder cheese. Smoked turkey in place of chicken gives extra depth. If cream cheese is not available try ricotta blended until smooth. Gluten free noodles perform well here if someone in your family needs them.

Serving Suggestions

A crisp green salad with vinaigrette cuts through the richness. Garlic bread makes the perfect partner for mopping up extra sauce. For a festive table add roasted asparagus or green beans.

Cultural and Historical Context

Chicken Cordon Bleu comes from French Swiss roots blending poultry ham and cheese. This lasagna twist honors the original flavors but makes them easier to serve to a crowd. There is nothing more joyful than layers of classic ingredients baked in a bubbling casserole that feeds everyone together.

Seasonal Adaptations

Roasted mushrooms or sautéed spinach can be added in autumn for earthy depth Fresh chives or parsley scattered before serving bring spring cheer In summer serve with ripe sliced tomatoes and basil for a lighter feel I love to sprinkle a little extra Italian seasoning for a fragrant touch during cool evenings.

Success Stories

A friend brought this to a community potluck and everyone hounded her for the recipe. Kids especially seem to adore the creamy sauce and crisp topping it is always the first dish to go. It is also ideal for holiday brunch alongside a fruit salad and bakery rolls.

Freezer Meal Conversion

This dish freezes perfectly. Build the lasagna right in a disposable foil pan and skip baking. Let it cool cover tightly and label. Thaw in the fridge overnight then bake covered at 180 degrees Celsius until hot then finish uncovered for browning. It is a dream for meal prep Sundays.

Letting your Chicken Cordon Bleu Lasagna rest before serving ensures clean slices and helps the flavors shine. Serve warm and enjoy every creamy cheesy bite together.

Recipe FAQs

→ Can precooked chicken be used?

Yes, any leftover or rotisserie chicken works well for a convenient shortcut in the filling.

→ Is it possible to substitute Swiss cheese?

Gruyere, mozzarella, or provolone can be swapped in for Swiss cheese for a slightly different flavor.

→ How do you prevent watery layers?

Make sure noodles are well-drained, and allow the dish to rest after baking so the layers can set properly.

→ Can this be prepared ahead?

Yes, assemble the dish, cover, and refrigerate. Bake when ready to serve for best texture and flavor.

→ Is it freezer friendly?

Wrap tightly and freeze before baking. Thaw in the fridge overnight, then bake as instructed.