Chicken Cordon Bleu Lasagna
Chicken Cordon Bleu Lasagna takes the familiar combination of chicken, ham, creamy sauce, and Swiss cheese and turns it into a cozy layered pasta casserole. Instead of the usual tomato sauce and ground beef, this lasagna is rich, cheesy, and filled with savory chicken and thin pieces of ham between tender noodles.
This is the kind of dinner I like when regular lasagna sounds good but I want something completely different from the classic version. The creamy white sauce works its way between the layers while Swiss cheese gives the casserole that recognizable cordon bleu flavor.
Why You’ll Love This Recipe
This lasagna has all the comforting parts of Chicken Cordon Bleu without individually stuffing, breading, and cooking chicken breasts. Everything gets layered into one baking dish instead.
It’s also a great way to use cooked chicken. Once the creamy sauce is prepared, assembly is mostly a matter of layering noodles, chicken, ham, sauce, and cheese.
And it’s substantial enough for a family dinner or gathering. Add a green vegetable or salad and you really don’t need much else.
Using already-cooked chicken keeps the preparation manageable. Leftover roasted chicken works beautifully, and rotisserie-style chicken makes the recipe even easier.
Give the finished lasagna some time to rest before cutting. It’ll still be plenty warm, but those creamy layers will settle enough that you can get proper squares onto the plate.
Ingredients You’ll Need
You’ll need familiar Chicken Cordon Bleu ingredients plus lasagna noodles:
- Lasagna noodles
- Cooked chicken
- Thinly sliced cooked ham
- Swiss cheese
- Mozzarella cheese
- Parmesan cheese
- Unsalted butter
- All-purpose flour
- Whole milk
- Chicken broth
- Dijon mustard
- Garlic powder
- Salt
- Black pepper
How To Make Chicken Cordon Bleu Lasagna
Step 1: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish. Cook the lasagna noodles according to the package directions until just al dente, then drain and set aside.
Step 2: Melt the butter in a large saucepan over medium heat. Sprinkle in the flour and whisk continuously for about 1 minute.
Step 3: Slowly whisk in the chicken broth, followed by the whole milk. Continue cooking and stirring until the sauce becomes smooth and thick enough to lightly coat the back of a spoon.
Step 4: Stir in the Dijon mustard, garlic powder, salt, black pepper, and Parmesan. Remove the sauce from the heat once the Parmesan has melted.
Step 5: Spread a thin layer of the creamy sauce across the bottom of the prepared baking dish. Arrange a layer of lasagna noodles over the sauce.
Step 6: Add some of the chopped chicken and sliced ham, followed by Swiss cheese, mozzarella, and another generous layer of creamy sauce.
Step 7: Repeat the layers until the ingredients are used, finishing with noodles, sauce, and the remaining Swiss and mozzarella across the top.
Step 8: Cover the baking dish loosely with foil and bake for 25 minutes. Remove the foil and continue baking for another 15–20 minutes, until the sauce is bubbling and the cheese is melted and lightly golden.
Step 9: Remove the lasagna from the oven and let it rest for 10–15 minutes before cutting into squares and serving.
Chicken Cordon Bleu Lasagna Variations
Extra-Cheesy Cordon Bleu Lasagna
Increase the mozzarella and Swiss cheese for especially gooey layers.
Gruyère Cordon Bleu Lasagna
Replace the Swiss with Gruyère for a nuttier, richer cheese flavor.
Broccoli Chicken Cordon Bleu Lasagna
Add lightly cooked chopped broccoli between the layers for an easy vegetable addition.
Spinach Cordon Bleu Lasagna
Add well-drained cooked spinach to the chicken layers for a little extra color and texture.
Extra-Dijon Cordon Bleu Lasagna
Increase the Dijon slightly if you want its tangy flavor to be more noticeable in the creamy sauce.
Storing Chicken Cordon Bleu Lasagna
Let leftovers cool, then transfer them to an airtight container and refrigerate within two hours. They’ll keep for about 3–4 days.
Reheat individual portions in the microwave until thoroughly hot, or cover several portions and warm them in a 350°F oven. Adding a spoonful of milk or chicken broth before reheating can help keep the sauce creamy.
FAQ
What Chicken Works Best?
Any simply seasoned cooked chicken works. Leftover baked or roasted chicken is great, while rotisserie-style chicken is an easy shortcut.
What Kind Of Ham Should I Use?
Thinly sliced cooked ham works especially well because it creates distinct layers without making the lasagna difficult to cut.
Can I Make This Ahead?
Yes. Assemble the lasagna, cover it tightly, and refrigerate until you’re ready to bake. A cold casserole may need a little extra time in the oven.
Can I Use Oven-Ready Lasagna Noodles?
Yes, but make sure there’s enough sauce to properly hydrate them and follow the baking guidance on the noodle package.
Why Is My Lasagna Runny?
It may need more resting time. The white sauce is quite loose straight from the oven and thickens noticeably during the 10–15 minute rest.
Can I Substitute The Swiss Cheese?
Gruyère is an excellent substitute. Provolone can also work if you prefer a milder flavor.
What To Serve With Chicken Cordon Bleu Lasagna
Green salad: A crisp salad with a tangy vinaigrette helps balance the rich white sauce and melted cheese.
Roasted broccoli: The browned edges and fresh flavor pair especially well with chicken and Swiss cheese.
Green beans: Simply cooked green beans give you an easy vegetable side without making dinner heavier.
Roasted asparagus: Asparagus adds a fresh savory contrast to the creamy pasta layers.
Garlic bread: Crisp garlic bread is perfect for catching any white sauce left on the plate.
Roasted carrots: Their natural sweetness works nicely alongside the savory chicken, ham, and Dijon.
Don’t overcook the noodles before assembling. Slightly firm pasta has room to finish cooking in the sauce without becoming overly soft.
And give the finished lasagna those 10–15 minutes before cutting. The layers will hold together much better, and you’ll still have plenty of creamy melted cheese inside.
This Chicken Cordon Bleu Lasagna combines tender chicken, savory ham, creamy cheese, and layers of lasagna noodles for a comforting twist on the classic Italian favorite. It’s rich, satisfying, and perfect for an easy family dinner or cozy weekend meal.
Rate
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Ingredients
- 12 lasagna noodles
- 4 cups chopped or shredded cooked chicken
- 12 ounces thinly sliced cooked ham
- 2 cups shredded Swiss cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup chicken broth
- 2 tablespoons Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
Cook the lasagna noodles until just al dente, then drain.
Melt the butter in a saucepan and whisk in the flour. Cook for about 1 minute.
Gradually whisk in the chicken broth and milk. Cook until smooth and slightly thickened.
Stir in the Dijon mustard, garlic powder, salt, pepper, and Parmesan.
Spread a thin layer of sauce in the baking dish and add a layer of lasagna noodles.
Layer with chicken, ham, Swiss cheese, mozzarella, and more sauce.
Repeat the layers, finishing with noodles, sauce, Swiss, and mozzarella.
Cover loosely with foil and bake for 25 minutes.
Remove the foil and bake for another 15–20 minutes, until bubbling and lightly golden.
Rest for 10–15 minutes before cutting and serving.
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