Chicken Cordon Bleu Lasagna: The Ultimate Comfort Food Mashup

Introduction

Imagine taking the elegant flavors of classic Chicken Cordon Bleu and transforming them into the ultimate comfort food experience—that’s exactly what this Chicken Cordon Bleu Lasagna delivers. This ingenious recipe combines tender layers of pasta with succulent chicken, smoky ham, and creamy Swiss cheese, all bound together with a rich, velvety béchamel sauce that rivals any restaurant creation. It’s the perfect dish for special family dinners, holiday gatherings, or when you want to impress guests with something truly extraordinary. The beauty of this lasagna lies in how it captures all the sophisticated flavors of the French classic while offering the cozy, shareable nature of traditional Italian comfort food. Make-ahead friendly and absolutely delicious, this recipe transforms your weeknight dinner routine into something memorable and special.

Ingredients

For the Chicken Layer:

• 2 lbs boneless, skinless chicken breasts (900g)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• 8 oz thinly sliced deli ham (225g)

For the Béchamel Sauce:

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 3 cups whole milk (720ml)
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon ground nutmeg
• 1 cup white wine (240ml), optional

For Assembly:

• 12 lasagna noodles
• 3 cups shredded Swiss cheese (300g)
• 1 cup shredded Gruyère cheese (100g)
• 1/2 cup fresh breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons butter, melted

Step-by-Step Instructions

Step 1: Prepare the Chicken Preheat oven to 375°F (190°C). Season chicken breasts with garlic powder, thyme, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden and cooked through (internal temperature 165°F/74°C). Let cool, then dice into bite-sized pieces.

Step 2: Cook the Pasta Boil lasagna noodles according to package directions until al dente. Drain and lay flat on a clean kitchen towel to prevent sticking.

Step 3: Make the Béchamel Sauce In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes to create a roux. Gradually add milk, whisking constantly to prevent lumps. Add wine if using, salt, white pepper, and nutmeg. Simmer for 8-10 minutes until thickened to coat the back of a spoon.

Step 4: Prepare the Ham Dice the sliced ham into small pieces, roughly the same size as your chicken pieces for even distribution throughout the lasagna.

Step 5: Assemble the Lasagna Grease a 9×13-inch baking dish. Spread a thin layer of béchamel on the bottom. Layer 4 noodles, half the chicken, half the ham, 1/3 of remaining béchamel, and 1/3 of the Swiss cheese. Repeat layers, then top with final 4 noodles, remaining béchamel, and remaining Swiss and Gruyère cheeses.

Step 6: Add the Topping Mix breadcrumbs with melted butter and sprinkle over the top layer of cheese for extra crunch and golden color.

Step 7: Bake to Perfection Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15-20 minutes until golden brown and bubbly. Let rest for 15 minutes before serving, garnished with fresh parsley.

Cooking Notes

For best results, use freshly grated cheese rather than pre-shredded for superior melting. If you don’t have white wine, substitute with additional chicken broth or simply omit—the lasagna will still be delicious. This dish can be assembled up to 2 days ahead and refrigerated; just add 10-15 minutes to the covered baking time if cooking from cold.

Make-Ahead Tip: Assemble completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in refrigerator before baking.

Lighter Version: Use half-and-half instead of whole milk in the béchamel, and reduce cheese by 1/3. You can also substitute part-skim mozzarella for some of the Swiss cheese.

Gluten-Free Option: Use gluten-free lasagna noodles and substitute the flour in the béchamel with cornstarch (use 2 tablespoons cornstarch mixed with cold milk before adding to the butter).

FAQs

Q: Can I use rotisserie chicken instead of cooking my own? A: Absolutely! Use about 3 cups of shredded rotisserie chicken. This saves time and adds extra flavor. Just make sure to remove any skin and bones first.

Q: What can I substitute for Gruyère cheese? A: If Gruyère isn’t available, use additional Swiss cheese, or try sharp white cheddar or Emmental. The flavor will be slightly different but still delicious.

Q: How do I prevent the lasagna from being watery? A: Make sure your béchamel sauce is thick enough to coat a spoon, and let the assembled lasagna rest for 15 minutes after baking. This allows the layers to set properly and prevents a watery result.

Keto/Low-Carb Version

To make this keto-friendly, replace the lasagna noodles with thinly sliced zucchini or eggplant (salt and drain the slices first to remove excess moisture). Substitute the flour in the béchamel with 2 tablespoons of cream cheese whisked into the butter, then slowly add heavy cream instead of milk. Use almond flour mixed with parmesan for the breadcrumb topping. This version will have approximately 8-10 net carbs per serving instead of the original 25-30, while maintaining all the rich, indulgent flavors that make this dish special.

Closing

This Chicken Cordon Bleu Lasagna is the kind of show-stopping dish that transforms ordinary dinners into memorable occasions. It beautifully marries two beloved comfort food classics into something entirely new and exciting, while remaining surprisingly approachable for home cooks. The rich, creamy layers and sophisticated flavor profile make it perfect for entertaining, yet it’s satisfying enough to become a cherished family favorite. Once you add this recipe to your rotation, you’ll find yourself planning dinner parties just to have an excuse to make it again. Give it a try, and prepare to be amazed by how this creative fusion brings the best of both culinary worlds to your table.

Chicken Cordon Bleu Lasagna: The Ultimate Comfort Food Mashup

Servings

6

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

450

kcal

Ingredients

• 9 lasagna noodles (cooked)

• 2 cups cooked shredded chicken

• 1 cup diced ham

• 2 cups shredded Swiss or mozzarella cheese

• 3 tablespoons butter

• 3 tablespoons flour

• 2 cups milk

• 1/2 teaspoon garlic powder

• Salt & pepper to taste

• 1/2 cup grated parmesan cheese (optional topping)

Directions

• Make the White Sauce
• Melt butter in a pan. Add flour and whisk for 1 minute. Slowly add milk while stirring until thick. Add garlic powder, salt, and pepper.
• Prep the Filling
• In a bowl, mix shredded chicken, diced ham, and 1 cup of shredded cheese.
• Layer the Lasagna
• In a greased baking dish, spread a little sauce. Layer noodles, chicken-ham mix, more sauce, and cheese. Repeat layers and top with remaining sauce and cheese.
• Bake
• Bake at 375°F (190°C) for 25–30 minutes, until bubbly and golden on top.
• Rest & Serve
• Let rest 5–10 minutes before slicing. Serve warm!

Notes

• Use rotisserie chicken to save time. For extra flavor, sprinkle breadcrumbs mixed with parmesan on top before baking!