Chicken Cordon Bleu Lasagna

Prep Time: 25 minutes
Cook Time: 40–45 minutes
Servings: 8

Ingredients

12 lasagna noodles
3 cups cooked chicken, shredded or diced
2 cups cooked ham, diced
3 cups shredded Swiss cheese, divided
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups whole milk
1 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika
1 cup seasoned breadcrumbs
2 tablespoons melted butter
1 tablespoon chopped fresh parsley, optional

Instructions

Preheat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish.
Cook the lasagna noodles according to the package directions until just al dente. Drain and lay them flat so they do not stick together.
Melt 3 tablespoons of butter in a large saucepan over medium heat. Add the flour and whisk continuously for approximately one minute.
Gradually pour in the milk and heavy cream while whisking. Cook for 4–6 minutes, stirring frequently, until the sauce becomes smooth and slightly thickened.
Stir in the Dijon mustard, garlic powder, onion powder, salt, black pepper, and paprika. Remove the pan from the heat and mix in 1 cup of Swiss cheese and the Parmesan until melted.
Spread a thin layer of cheese sauce over the bottom of the prepared baking dish. Arrange four lasagna noodles over the sauce.
Add half of the chicken and ham, followed by approximately one-third of the remaining sauce and one-third of the remaining Swiss and mozzarella cheeses.
Add another layer of four noodles. Top with the remaining chicken and ham, another portion of sauce, and more cheese.
Finish with the last four noodles. Spread the remaining sauce over the top and sprinkle with the remaining Swiss and mozzarella cheeses.
Combine the breadcrumbs with 2 tablespoons of melted butter. Sprinkle the mixture evenly over the lasagna.
Cover loosely with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 15–20 minutes, until the sauce is bubbling and the topping is golden brown.
Allow the lasagna to rest for 10–15 minutes before slicing. Garnish with parsley and serve warm.

Tips

Rotisserie chicken is a convenient option for this recipe.
Use freshly grated cheese for smoother melting.
Keep the noodles slightly firm because they will continue cooking in the oven.
If the sauce becomes too thick, whisk in a small amount of milk.
Taste the sauce before adding extra salt because the ham and cheeses are already salty.

Storage

Refrigerate leftover lasagna in an airtight container for up to 4 days. Reheat individual portions in the microwave or cover and warm them in a 350°F (175°C) oven.

To freeze, assemble the lasagna without baking it, cover it tightly, and freeze it for up to 2 months. Thaw overnight in the refrigerator before baking.