Chicken Cordon Bleu Lasagna
This Chicken Cordon Bleu Lasagna is comfort food at its best. Layers of ham, chicken, and creamy white sauce make for one tasty dinner for your family or a casserole to bring in to someone.
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CHICKEN CORDON BLEU LASAGNA
I’m not even going to pretend that this is low cal. I had a ton of ham leftover from this ham and was trying to decide what to make. This lasagna recipe is creamy with ham, chicken, and a white sauce that pulls it all together.
I mean if you love this Easy Chicken Cordon Bleu, you’ll love this. I immediately thought of my friends having babies and how I could bring them this. It’s one of those recipes.
I’ve been trying to post this recipe for a while but have had total writer’s block. I know this blog is about food but I try to throw tidbits of my life in here to which 80% of you…okay 90% of you probably skim past anyway. Blah, blah, blah…recipe already!
I know that when I read other recipe blogs, I love reading their little life insights and stories…20% of the time.
Most things I can’t write about. They’re either entirely not food friendly (raising kids can be really, really gross) or they’re way too personal (family drama – who doesn’t have it?).
Can’t the recipe speak for itself sometimes? I think so. It’s a lot of layering.
Noodles, meat, sauce. Noodles, meat, sauce. You can handle it.
This dish is as rich and decadent as it gets. So I thought I would share this lasagna before we get too close to swimsuit season.
OTHER HAM RECIPES:
- Easy Chicken Cordon Bleu
- Overnight Ham and Cheese Breakfast Enchiladas
- Ham and Cheese Sliders
- Chili and Cheese Ham Strata
- One-Pan Ham and Rice Skillet
- Ham and Swiss Stromboli
Chicken Cordon Bleu Lasagna
Ingredients
- 1 (8 ounce) package lasagna noodles (about 9 noodles)
- 1/2 cup butter, (1 stick)
- 1 (8 ounce) package cream cheese, softened
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 2 cups shredded Swiss cheese, divided
- 1 3/4 cups warm milk
- 2 1/2 cups rotisserie chicken, diced
- 8 ounces deli ham, chopped
- 1/2 cup bread crumbs
- 1 pinch Italian seasoning, or to taste
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Bring a large pot of salted water to a boil. Cook lasagna noodles in the boiling water until cooked through but firm to the bite, about 8 minutes. Drain.
- Melt the butter in a saucepan over medium heat and stir in cream cheese into hot butter until it begins to melt, about 5 minutes. It might look strange here! Don't worry. This is normal. Season with salt, onion powder, and black pepper. Whisk warm milk gradually into cream cheese until smooth; make sure to do it slowly. Stir in 1 1/2 cups of Swiss cheese.
- Bring the sauce to a simmer, whisking continually until cheese has melted and sauce has thickened, about 5 to 10 minutes. Remove mixture from heat.
- Spread a thin layer of cheese sauce onto the bottom of a 9x9-inch baking dish.
- Arrange 1/3 of the lasagna noodles over the sauce (3 noodles for me). You can tear them to fit as needed. Spread half the cooked chicken and half the ham over the noodles. Pour 1 cup sauce over chicken and ham. Repeat layers starting with half the remaining lasagna noodles, remaining chicken, remaining ham, and 1 more cup of cheese sauce. Finish by layering remaining lasagna noodles, remaining sauce, remaining 1/2 cup Swiss cheese, and bread crumbs; sprinkle top with Italian seasoning. Cover dish tightly with aluminum foil.
- Bake in the preheated oven until casserole is bubbling, about 25 minutes. Remove foil and continue to bake until crumbs are browned, about 10 more minutes. Let casserole stand 10 minutes before serving.
Notes
Have you used Panko bread crumbs? Should I mix the bread crumbs with some butter?
butter or olive oil
I love this dish! Although I was really lazy and used macaroni noodles mixed all together so I didn’t have to layer, but I did fresh grate my swiss, I feel the bagged stuff tasted rubbery.
Can this recipe (Chicken Cordon Bleu Lasagna) be frozen?
Yes!
This is our 3rd time making it . It is just Delicious!! So nice to have left overs.
It looks good am alone an don’t need to make enough for 12 when it just me and my dog. And after 55 years of cooking i don’t any more just me and my dog an we don’t need much both need a diet instead.. but this looked to easy an good to let it pass by..me an my dog
Thank you!
I LOVE, LOVE, LOVE this recipe!!! It’s my favorite!!! I added some red pepper and used mozzarella cheese instead of the swiss but it is sooo good!!!
You’re welcome!
Made this tonight with leftover Easter ham – absolutely delicious!! Currently have 4 kids at home and they all loved it. Definitely a recipe I would make again. Thank you for sharing.
So glad you liked it!
I added some Dijon to the cheese sauce and the tang cut the richness just enough! This was delicious!
Excellent!
Love this. We used white cheddar instead of swiss and ham slices instead of chunks.
This was so delicious! I used the no boil noodles with no problem!
So happy to hear that.
My casserole overflowed but it was okay since my 5 year olds and 3 year old all gave it 2 thumbs up( which never happens) and dubbed me “the best dinner maker in the world”. Thanks!
Aww awesome to hear.
I love reading your stories and your recipes (OMG) please don’t stop sharing them they go hand and hand. <3
Thank you Karen. Sometimes I feel like no one wants to hear them!
Looks delicious! What could be substituted for the cream cheese? (Despise that stuff!)
Oh man. I love cream cheese. But if want to substitute here’s what I found.
Substitute for Cream cheese
Equal parts of cottage cheese, drained, blended with half-and-half or cream + a little butter
8 oz lower fat cottage cheese 1/4 cup margarine
Equal amts.. of lower fat (Neufchatel) cream cheese
Equal parts of ricotta cheese plus plain yogurt
I’ve never commented on a recipe post but this is amazing. Adding it to the new favorites bucket. So so good.
I feel honored that this is your first one. I love this too and am glad that you did too.
This was very good. The sauce did not taste rich before the cheese, but once you add that swiss cheese it is RICH. I see some added Mozzarella which would be a milder cheese. Just wonder if they thought with the Mozz if it seemed really rich tasting? If I hear from someone who tried the Mozz, I think I will add a layer of fresh spinach between each layer to try to get a veggie in there.
I found your chicken cordon blue lasagna online. I live on an island & did not want to drive in town for just the swiss cheese. I had mozzarella in the freezer & used it. I also used no cook noodles. My husband is VERY VERY picky,he must have liked it he had two servings. And I think he raided it after I went to bed too. I enjoy your blog.
Haha! Wow. I’m so glad it worked and smart of you to use what you had.
Do you think this recipe would work in the slowcooker? If so how long would you think?
I would say about 4-6 hours. I haven’t tried it so I can’t be sure though.
Huge hit. Doubled the sauce and used 9×13 pan. Used no bake noodles and was perfect.
Wow! I’m coming over.
I would like to know if this recipe would work with oven ready noodles.
Yes! There’s plenty of sauce so it should be fine.
I saw swiss cheese listed twice,for a total of 2 1/2 cups, is that correct? This sounds delicious!!
Ahh. Thanks for the catch. It’s 2 cups total. I fixed it!
I just discovered this site through Pinterest a few days ago and have already made 2 recipes from your site. I love the personal touch you give with your stories and your recipes are so great I can’t wait to try them all. I’m going to make this for a Superbowl party and I have a feeling it’s going to be a huge hit! Thanks for all the hard work you put into this blog!
Thank you! I appreciate that more than you know.
So I am waiting to see how it turns out….its in the oven as I’m typing this…my only question is did I miss something because I had 2 1/2 cups of grated swiss and the sauce calls for one and a half and half on the top. So I just put the remaining cup on top…I’m sure it will turn out great regardless.
Sorry. It was a typo. Hope it was still good and 1/2 cup extra cheesy.
Do you think you could make this with the “no boil” lasagna noodles? Unsure on how much one would have to adjust the cook time?
I think you could since it’s pretty wet. Cooking time might be a little longer.
did you try the no-boil noodle version? How’d it come out?
Just made this and WOW! Very tasty sauce! Can’t wait for the hubs and kiddos to taste this dish. My only variations were I didn’t use ham. I had turkey meat. The idea of taking three kids to the grocery on two-shades-from-sweltering day sounded like torture. LOL Also, I found out while making the sauce I only had 1 cup of milk, so subbed whipping cream for the rest. Ha! Ha! We just finished showing steers at our county fair. My house is a little Old Mother Hubbard right now. 😉 Thanks for the recipe!! (For some reason the stars wouldn’t let me click all of them. Just know I give this 5 STARS!)
Thank you! I appreciate it!
The Chicken Cordon Bleu Lasagna! Could have eaten the whole thing! Recently purchased your cookbook and it is now my go to life line. Everything is so easy and fantastic! I thank you and my family thanks you!
Oh you’re so sweet. Thank you!
I made this for my husband who absolutely loved it! There’s something about the cream cheese sauce that takes it over the top. We had leftovers, and it was still really good heated up over the next few days. Thanks for the recipe!
I live in a home where my menfolk, both young and old, could eat spaghetti and meatballs, chili dogs and Little Caesars on rotation forever. Something new and exciting to them would be throwing a slice of bacon on their hot dogs and calling it gourmet. Now the girls in my home live on the wild side and enjoy chicken in wine sauce, eggplant parmigiana and steamed vegetables (yes, I said vegetables). So when I decided to make this recipe of yours I made sure there was a good box of cereal handy and a couple of Hot Pockets in the freezer. Lo and behold, the cereal remained unopened and not a bite was left in the dish. Yes, it was devoured. Thank you for adding a little something something for my back pocket and saving me from another night spaghetti!!
Haha. I love your story!! Glad I could help.
haha Tina you reply was funny!
Hahahaha Tina your reply was funny!
Seriously so amazing! I try to always make a recipe as directed the first time around but I was missing some things. I used 1/4 cup thinly chopped onion in place of onion powder and I added it in at the same time. I also kept looking at the store for GRATED Swiss cheese, standing there so lost and then I grabbed Mozzarella instead. Not until I came home and relooked at the recipe did I realize I should have grabbed SLICED Swiss cheese and torn it into little pieces. Either way it came out amazing with Mozzarella but next time I will go ahead and buy Swiss to give that a try. The recipe was easy and my whole family loved it. I Just discovered your blog and I have FIVE of your recipes on the menu this week! =) Thank you so much for sharing these recipes with us! I’ll Be Back! =)
Thank you! I think the swiss gives it great flavor so try it next time. Hope you love your next recipe here!
I love reading the little snippets of your life!
Thank you Katrina!
Most delicious meal I have eaten in a very long time!!!
Thank you
This looks sooooo good. I have friends coming over on Easter weekend. Can anyone help me convert this to a 13 x 9 baking dish ?
Just double everything!
Thanks, Christy. That’s what I was planning on doing after thinking on it for a minute. Your reply sealed it. 😀
Looks great. Now, if only I can figure out a way to adapt it for my slow cooker…
I love your stories! The food is great and I have probable made 80% of the recipes on your blog, but I keep coming back because the stories are so good, funny and heart-warming. Sometimes I feel like we are kindred spirits….hope that’s not creepy. So hope your writers block goes away and keep doing what your doing; it’s GREAT!
Totally not creepy. I feel that way about people too! Thanks for telling me!
Christy,
I so look forward to your blog. I have enjoyed many of your recipes and get a lot of laughs from your stories. You are a joy!
Thank you Marti. Made my day!
Can this be made ahead and frozen?
I think it would freeze great but I haven’t tried it.
Oh my This looks so good!!
Hi……this recipe sounds fantastic and plan on making it very soon. I noticed in the ingredient list it says ” 1/2 cup of butter (2 sticks)” 2 sticks of butter equals 1 cup. Which is the correct amount for the recipe? I am guessing one stick!!! Thanks!
Fixed it! So much for late night typing.
Thank you for the nice recipes.
This looks so delicious! Chicken Cordon Bleu is one of my favorite dishes. It’s so creative to see it in a lasagna!
Kari
http://www.sweetteasweetie.com
Just wanted to pop in a say that I always enjoy reading your little stories before a recipe 🙂 Also, I just got your cookbook for Christmas this weekend (long story, but we postponed it because my grandma had to have a kidney removed right before Christmas), and I LOVE it! It’s seriously my favorite cookbook. I read it from cover to cover that night. Thanks for all your hard work 😀
Oh my gosh! Thank you! You’re so nice.
1st time I actually made REAL Cordon Blue? I was in love. I was a busy mom of 3 then. But since I had turkey @ Thanksgiving and Ham @ Christmas? I just knew i hadda make a version. I love your idea of layering with lasagna noodles with a swiss cheese sauce. Mine was just sturdy layers of ham & turkey with swiss in a shroom sauce. Of course, with wild rice. Thank you for a fresh Idea.