Chicken Cordon Bleu Lasagna: A Delightful Twist on a Classic Dish

 

INGREDIENTS:

• For the Chicken Cordon Bleu Layers:
  • 2 cups cooked chicken breast, shredded or diced
  • 1 cup cooked ham, diced
  • 2 cups shredded Swiss cheese
  • 1 cup grated Parmesan cheese
• For the Sauce:
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
• For the Lasagna:
  • 9 lasagna noodles, cooked according to package instructions
  • 1 cup breadcrumbs
  • 2 tablespoons melted butter
  • Salt and pepper to taste
• Optional Garnish:
  • Fresh parsley, chopped

INSTRUCTIONS:

INSTRUCTIONS:

1. Prepare the Sauce:

   • In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to form a roux.
   • Gradually add the milk, heavy cream, and chicken broth, whisking constantly to prevent lumps. Cook until the sauce begins to thicken, about 5-7 minutes.
   • Stir in the garlic powder, onion powder, salt, and pepper. Continue to cook for another 2 minutes, then remove from heat.

2. Assemble the Lasagna:

   • Preheat your oven to 375°F (190°C).
   • In a large baking dish, spread a thin layer of the sauce on the bottom to prevent sticking.
   • Place three lasagna noodles on top of the sauce.
   • Layer with one-third of the shredded chicken, one-third of the diced ham, and one-third of the shredded Swiss cheese. Pour about one-quarter of the sauce over the layers.
   • Repeat the layers two more times (noodles, chicken, ham, cheese, sauce).
   • Top with the final three noodles and pour the remaining sauce over the top layer.

3. Prepare the Breadcrumb Topping:

   • In a small bowl, combine the breadcrumbs with the melted butter. Stir until the breadcrumbs are evenly coated.
   • Sprinkle the breadcrumb mixture evenly over the top of the lasagna.

4. Bake:

   • Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
   • Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.

5. Serve:

   • Remove the lasagna from the oven and let it sit for about 10 minutes before slicing. This helps the layers set and makes it easier to serve.
   • Garnish with fresh parsley if desired, and serve warm.

Tips for Success

• Cook the Noodles Al Dente: This prevents them from becoming too soft during baking.
• Shred Your Own Cheese: Pre-shredded cheese often contains additives that prevent it from melting smoothly. For the best texture and flavor, shred your own Swiss cheese.
• Use Leftover Chicken: This recipe is a great way to use up leftover chicken from a previous meal. Rotisserie chicken works particularly well.

Enjoy!!