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A golden-brown slice of Chicken Cordon Bleu Lasagna on a plate, showing layers of pasta, ham, and melted Swiss cheese.

Decadent Chicken Cordon Bleu Lasagna

This recipe is a magnificent fusion of two beloved classics: Chicken Cordon Bleu and lasagna. It features tender layers of pasta, savory rotisserie chicken, and salty ham, all enveloped in a rich, creamy Dijon-Swiss cheese sauce. A golden, crunchy panko breadcrumb topping provides the perfect finish to this truly showstopping comfort food.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: French, Fusion, Italian
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 6 tablespoons unsalted butter, divided
  • 1/3 cup all-purpose flour
  • 3 cups whole milk
  • 1.5 cups heavy cream
  • 2 cups shredded Swiss cheese from a block
  • 2 tablespoons Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 3 cups shredded rotisserie chicken
  • 12 ounces thinly sliced deli ham e.g., Black Forest
  • 2 cups shredded mozzarella cheese
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped, for garnish

Equipment

  • 9x13 inch baking dish
  • Large saucepan or Dutch oven
  • Small mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Cheese grater
  • Wire cooling rack
  • Aluminum foil
  • Spatula

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. In a small bowl, combine panko breadcrumbs, grated Parmesan, and 1 tablespoon of melted butter. Toss with your fingers until the crumbs are evenly moistened and set aside.
  2. In a large saucepan or Dutch oven over medium heat, melt the remaining 5 tablespoons of butter. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.
  3. Gradually whisk in the milk and heavy cream until the mixture is smooth. Bring the sauce to a gentle simmer and cook for 3-5 minutes, stirring, until it thickens enough to coat the back of a spoon.
  4. Remove the sauce from the heat. Stir in the shredded Swiss cheese until melted, followed by the Dijon mustard, garlic powder, onion powder, and nutmeg. Season with salt and pepper to taste.
  5. To assemble the lasagna, spread about 1 cup of the sauce evenly on the bottom of the prepared baking dish. Arrange a single layer of no-boil noodles on top, breaking them as needed to fit.
  6. Top the noodles with half of the shredded chicken, half of the sliced ham, and about one-third of the mozzarella cheese.
  7. Spoon another layer of sauce over the top. Add another layer of noodles, the remaining chicken, the remaining ham, and another third of the mozzarella. Top with a final layer of noodles.
  8. Pour the rest of the creamy sauce over the top, spreading it to the edges to ensure all noodles are covered. Sprinkle with the last of the mozzarella cheese.
  9. Evenly sprinkle the prepared panko-Parmesan mixture over the top of the lasagna. Cover the baking dish tightly with aluminum foil.
  10. Bake for 30 minutes. Then, carefully remove the foil and continue to bake for another 15-20 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
  11. Let the lasagna rest on a wire rack for at least 15-20 minutes before slicing. This allows the layers to set for clean cuts. Garnish with fresh parsley before serving.

Notes

For the best results, shred your own cheese from a block to avoid the starches in pre-shredded varieties, which can make the sauce grainy. Ensure the sauce is pourable before assembling, as it will thicken during baking. When layering, make sure the sauce covers all noodles, especially at the edges, to prevent them from becoming hard.
**Variations:** Add 8 ounces of sautéed mushrooms for an earthy flavor, or a 5-ounce bag of wilted spinach for extra nutrients (squeeze out all water first). For extra indulgence, mix 4-5 strips of crumbled crispy bacon into the panko topping. For a touch of heat, add 1/4 teaspoon of cayenne pepper to the sauce.
**Substitutions:** You can use 3 cups of any cooked, shredded chicken. Gruyère or provolone can replace Swiss cheese. Standard lasagna noodles can be used if cooked al dente first.