Chicken Cordon Bleu Lasagna

A delicious mash-up of two classics: layers of lasagna noodles, creamy Swiss cheese sauce, tender chicken, savory ham, and a crispy breadcrumb topping.

---

Ingredients

For the White Sauce (Béchamel)

• 5 tbsp unsalted butter

• ¼ cup all-purpose flour

• 4 cups whole milk, warmed

• 2 cups shredded Swiss cheese (Gruyère or Emmental also work)

• ¼ tsp ground nutmeg

• Salt and white pepper to taste

For the Filling & Assembly

• 9–12 no-boil lasagna noodles (or regular lasagna noodles, cooked al dente)

• 3 cups cooked chicken breast, shredded or diced

• 2 cups diced ham (about 8–10 oz)

• 1 ½ cups shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• 3 tbsp chopped fresh parsley (optional)

For the Topping

• 1 cup panko breadcrumbs

• 3 tbsp melted butter

• 2 tbsp grated Parmesan

• 2 tsp dried parsley or Italian seasoning

---

Instructions

1. Make the White Sauce

1. Melt butter in a large saucepan over medium heat. Whisk in flour and cook 1–2 minutes until bubbly and fragrant.

2. Slowly whisk in warm milk. Cook, stirring often, until thickened (about 8–10 minutes).

3. Remove from heat, stir in shredded Swiss cheese until melted. Season with nutmeg, salt, and white pepper. Set aside.

2. Prepare Filling Ingredients

• Shred or dice cooked chicken.

• Dice ham.

• Shred cheeses if not pre-shredded.

3. Assemble Lasagna

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

2. Spread about ¾ cup of sauce in bottom of dish.

3. Layer in this order:

   • First layer: 3–4 lasagna noodles (no-boil or cooked)

   • Second layer: ⅓ of the chicken, ham, and mozzarella

   • Third layer: 1 cup of Swiss cheese sauce

   • Repeat layers 2 more times, ending with sauce on top.

4. Sprinkle remaining Parmesan over top.

4. Add Topping & Bake

1. Mix panko, melted butter, Parmesan, and dried parsley. Sprinkle evenly over lasagna.

2. Cover loosely with foil and bake for 30 minutes.

3. Remove foil, bake another 15–20 minutes until golden, bubbly, and noodles are tender.

4. Let rest 15 minutes before serving. Garnish with fresh parsley if desired.

---

📌 Tips for Success

• Use no-boil noodles for ease — they soak up sauce perfectly.

• For extra flavor, add 1 tsp Dijon mustard or ½ tsp garlic powder to the white sauce.

• Substitute turkey ham or rotisserie chicken for quick prep.

• Let lasagna rest before cutting — it will hold together better.

---

🛒 Make-Ahead & Storage

• Refrigerate unbaked lasagna (covered) up to 1 day ahead — add 10–15 minutes to baking time if cold.

• Freeze baked or unbaked, tightly wrapped, up to 3 months. Thaw overnight in fridge before reheating.

• Leftovers keep 3–4 days in fridge. Reheat in oven at 350°F for best texture.

---

Creamy, cheesy, and packed with the classic flavors of chicken cordon bleu — this comforting twist on lasagna is sure to become a family favorite! 🧀🍗🥓