Introduction:
Chicken Cordon Bleu Lasagna is a fusion dish that takes the classic flavors of the beloved Chicken Cordon Bleu and transforms it into a comforting, hearty lasagna. Layers of tender chicken, savory ham, gooey melted cheese, and a creamy béchamel sauce combine with traditional lasagna noodles for a dish that’s rich in flavor and sure to impress.
Whether for a family dinner or a special occasion, this lasagna is a delightful twist on two timeless favorites.
Ingredients:
For the Chicken:
2 cups cooked chicken breast, shredded
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon garlic powder
For the Ham:
1 ½ cups cooked ham, diced or shredded
For the Lasagna:
12 lasagna noodles (cooked according to package instructions)
2 cups mozzarella cheese, shredded
1 cup Swiss cheese, shredded
For the Béchamel Sauce:
4 tablespoons butter
4 tablespoons all-purpose flour
3 cups milk (preferably whole milk)
Salt and pepper to taste
½ teaspoon garlic powder
1 teaspoon Dijon mustard (optional)
1 teaspoon lemon juice (optional)
Instructions:
Prepare the Chicken:
In a pan, heat olive oil over medium heat. Add the shredded chicken, season with salt, pepper, and garlic powder, and sauté for about 3-4 minutes until heated through. Set aside.
Prepare the Béchamel Sauce:
In a medium saucepan, melt butter over medium heat. Add the flour and whisk constantly for about 1-2 minutes to create a roux.
Gradually add the milk while whisking to avoid lumps. Continue cooking, stirring constantly, until the sauce thickens (about 5-7 minutes).
Season with salt, pepper, garlic powder, Dijon mustard, and lemon juice. Once thickened, remove from heat.
Assemble the Lasagna:
Preheat your oven to 375°F (190°C).
In a 9×13 inch baking dish, spread a thin layer of béchamel sauce on the bottom.
Layer 4 lasagna noodles over the sauce, followed by a portion of shredded chicken, ham, mozzarella cheese, and Swiss cheese. Add a layer of béchamel sauce.
Repeat the layers two more times (noodles, chicken, ham, cheeses, béchamel).
Finish with a final layer of noodles, béchamel sauce, and remaining mozzarella and Swiss cheese.
Bake the Lasagna:
Cover the lasagna with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
Let it Rest:
Allow the lasagna to rest for 10 minutes before slicing to help it set.
Description:
Chicken Cordon Bleu Lasagna combines the creamy richness of a béchamel sauce, the tender, seasoned chicken, and the salty bite of ham, all nestled between layers of gooey melted cheese and pasta. The result is an indulgent lasagna that delivers a delightful, unexpected twist on the traditional Chicken Cordon Bleu.
Tips:
Shredded Chicken: Use rotisserie chicken for an even quicker preparation.
Cheese Variations: Experiment with different cheeses like Gruyère or provolone for a unique flavor.
Sauce Consistency: If the béchamel sauce is too thick, add a splash of milk to reach your desired consistency.
Freezing: This lasagna can be assembled ahead of time and frozen before baking. When ready to cook, bake directly from frozen, adding 10-15 minutes to the baking time.
Variations:
Vegetarian Version: Substitute the chicken and ham with vegetables such as spinach, mushrooms, or zucchini for a vegetarian take on this dish.
Spicy Kick: Add a pinch of red pepper flakes to the béchamel sauce for a spicy twist.
Gluten-Free: Use gluten-free lasagna noodles to make this dish gluten-free.
Corrections:
Ensure the béchamel sauce is smooth by whisking constantly to avoid lumps.
If the lasagna noodles are too sticky after boiling, toss them with a bit of olive oil to prevent sticking.
Let the lasagna rest before serving to help the layers set, making it easier to slice and serve.
Enjoy:
Serve this Chicken Cordon Bleu Lasagna with a side of garlic bread or a fresh salad for a complete and satisfying meal. The blend of creamy sauce, tender chicken, savory ham, and melty cheese is sure to be a hit at your dinner table!