BLUE LASAGNA WITH CORDONE CHICKEN

Chicken Cordon Bleu Lasagna

Ingredients

For the Chicken Filling

• 2 tablespoons butter
• 2 cloves garlic, minced
• 3 cups cooked chicken, shredded or diced
• 8 oz (225 g) cooked ham, diced
• 1 teaspoon Dijon mustard
• ½ teaspoon onion powder
• ½ teaspoon black pepper
• ¼ teaspoon salt

For the Swiss Cheese Sauce

• 4 tablespoons butter
• ¼ cup all-purpose flour
• 4 cups whole milk, warmed
• 1 cup heavy cream
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon Dijon mustard
• 2 cups shredded Swiss cheese
• ½ cup grated Parmesan cheese

For Assembly

• 12 lasagna noodles, cooked and drained
• 2 cups shredded mozzarella cheese
• 1 cup shredded Swiss cheese
• ½ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Optional Crispy Topping

• 1 cup panko breadcrumbs
• 2 tablespoons melted butter
• 2 tablespoons grated Parmesan cheese

Instructions

1. Prepare the Filling

1. Melt the butter in a large skillet over medium heat.
2. Add the garlic and cook for 30 seconds.
3. Stir in the chicken, ham, Dijon mustard, onion powder, salt, and pepper.
4. Cook for 3–4 minutes until heated through. Remove from the heat.

2. Make the Cheese Sauce

1. Melt the butter in a saucepan over medium heat.
2. Whisk in the flour and cook for 1–2 minutes.
3. Slowly whisk in the warm milk and heavy cream until smooth.
4. Cook, stirring frequently, until the sauce thickens (about 5–7 minutes).
5. Stir in the garlic powder, onion powder, salt, pepper, and Dijon mustard.
6. Remove from the heat and stir in the Swiss cheese and Parmesan until melted and smooth.

3. Assemble the Lasagna

1. Preheat the oven to 375°F (190°C).
2. Lightly grease a 9×13-inch baking dish.
3. Spread a thin layer of cheese sauce on the bottom.
4. Layer:
   • 3 lasagna noodles
   • One-third of the chicken and ham mixture
   • One-third of the cheese sauce
   • A sprinkle of mozzarella and Swiss cheese
5. Repeat the layers two more times.
6. Finish with the remaining cheese sauce, mozzarella, Swiss cheese, and Parmesan.

4. Add the Topping (Optional)

1. Mix the panko breadcrumbs, melted butter, and Parmesan.
2. Sprinkle evenly over the top.

5. Bake

1. Cover with foil and bake for 30 minutes.
2. Remove the foil and bake for another 15–20 minutes, until bubbly and golden brown.
3. Let the lasagna rest for 10–15 minutes before slicing.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with roasted broccoli, asparagus, or green beans.
• Enjoy with garlic bread or a crusty baguette.

Storage

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 50 minutes
Rest Time: 15 minutes
Total Time: 1 hour 35 minutes