Chicken Cordon Bleu Lasagna (Printer-Friendly)
Tender chicken, ham, and Swiss cheese layered with creamy béchamel between pasta sheets for a rich, satisfying bake.
# What You'll Need:
→ Meats
01 - 3 cups cooked chicken breast, shredded or diced
02 - 8 oz deli ham, thinly sliced
→ Cheeses
03 - 2 cups shredded Swiss cheese
04 - 1 cup shredded mozzarella cheese
05 - ½ cup grated Parmesan cheese
→ Lasagna and Sauces
06 - 12 lasagna noodles, regular or no-boil
07 - 3 tablespoons unsalted butter
08 - 3 tablespoons all-purpose flour
09 - 3 cups whole milk
10 - 2 teaspoons Dijon mustard
11 - ½ teaspoon garlic powder
12 - ½ teaspoon onion powder
13 - ¼ teaspoon black pepper
14 - ½ teaspoon salt
→ Garnish
15 - 2 tablespoons fresh parsley, chopped (optional)
# How-To Steps:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - If using regular lasagna noodles, cook them according to package directions until al dente. Drain and set aside. Skip this step if using no-boil noodles.
03 - In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes to form a roux, stirring constantly to prevent browning.
04 - Gradually whisk in the whole milk, stirring constantly to avoid lumps. Continue cooking and stirring until the sauce thickens, about 5 minutes.
05 - Stir in the Dijon mustard, garlic powder, onion powder, salt, and black pepper until well incorporated. Remove from heat and set aside.
06 - Spread a thin layer of béchamel sauce evenly across the bottom of the prepared baking dish to prevent sticking.
07 - Lay down a single layer of noodles over the sauce. Top with half of the shredded chicken, half of the sliced ham, and one-third of the Swiss cheese. Spoon additional béchamel sauce evenly over the layer.
08 - Add another layer of noodles, the remaining chicken, the remaining ham, another third of the Swiss cheese, and more béchamel sauce spread evenly.
09 - Finish with a last layer of noodles. Pour the remaining béchamel sauce over the top, then sprinkle evenly with the mozzarella and Parmesan cheeses.
10 - Cover the dish tightly with aluminum foil and bake for 30 minutes to allow the layers to heat through and the flavors to meld.
11 - Remove the foil and continue baking for an additional 15 to 20 minutes until the top is golden brown and the edges are bubbly.
12 - Remove from the oven and let rest for 10 minutes before slicing to allow the layers to set. Garnish with fresh chopped parsley if desired and serve warm.
# Expert Advice:
01 -
- That béchamel sauce laced with Dijon mustard will ruin plain marinara lasagna for you forever, and I do not apologize.
- It sounds complicated but honestly the hardest part is waiting for it to come out of the oven without burning your tongue on the first bite.
- Swiss cheese melting into layers of ham and chicken creates this gooey, savory pull that makes everyone at the table go quiet for a minute.
02 -
- Do not skip the rest time because slicing into a bubbling lasagna immediately means everything slides apart and you end up with a messy pile instead of beautiful layered portions.
- The Dijon mustard might seem like a small amount but it is the single ingredient that makes this taste like cordon bleu instead of just chicken and ham lasagna, so do not leave it out.
- If your béchamel has lumps, just keep whisking aggressively off the heat and they will dissolve, or strain it through a fine mesh sieve if you are truly desperate.
03 -
- Shred your own cheese every single time because the anti caking powder on pre shredded varieties prevents it from melting smoothly and you will notice the difference immediately.
- Slightly undercook regular noodles by one minute less than the package says because they absorb sauce as they bake and nobody wants soggy layers at the bottom of the pan.