Creamy Chicken Cordon Bleu Lasagna Tips, FAQ & printable recipe

Tips for success

To achieve an extra crispy top, add a small amount of panko breadcrumbs mixed with a little melted butter during the last 5 minutes of baking. This adds a delightful crunch that contrasts beautifully with the creamy interior.

Additionally, ensure you are not over-salting the dish, as the ham already contributes a significant amount of saltiness to the overall flavor profile of the lasagna.

If you prefer a more complex flavor, consider adding a pinch of freshly grated nutmeg or a teaspoon of Dijon mustard to your béchamel sauce. These subtle additions elevate the dish and provide a sophisticated depth that rounds out the richness of the Swiss cheese.

Always taste your sauce before assembling to ensure the seasoning is balanced, as this is the primary flavor carrier for the entire casserole.

Variations

• Mushroom Cordon Bleu: Sauté one cup of sliced cremini mushrooms and fold them into the chicken and ham mixture. This adds an earthy flavor that pairs exceptionally well with the creamy sauce and Swiss cheese.
• Spinach and Garlic: Add a layer of wilted baby spinach and minced garlic between the pasta sheets. The spinach provides a vibrant color and a subtle bitterness that balances the richness of the béchamel.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze in portions for up to 1 month; thaw overnight in the fridge before reheating.

Reheat

Reheat in the oven at 350°F until hot throughout, or microwave individual portions until steaming.

Store any leftover lasagna in an airtight container to maintain its moisture and prevent it from absorbing other flavors in the refrigerator. If you anticipate having leftovers, portion them out before storing to make reheating individual servings easier.

The lasagna will keep well for up to three days when properly refrigerated, and the flavors often improve as they have more time to meld together.

You can assemble the lasagna up to 24 hours in advance, cover it tightly, and keep it in the refrigerator until you are ready to bake. If baking directly from the refrigerator, add an extra 10 to 15 minutes to the initial covered baking time to ensure the center reaches the required temperature. This makes the dish an excellent choice for stress-free entertaining or busy weekday evenings.

Serving ideas

Serve the lasagna warm, accompanied by a simple side salad with a bright vinaigrette to cut through the richness of the cream sauce. A handful of fresh arugula or baby spinach adds a refreshing peppery note that balances the savory ham and Swiss cheese. Crusty bread is also a perfect addition to help soak up any excess sauce left on the plate after enjoying the main portion.

When plating, use a sharp spatula to ensure clean cuts, especially after the required 10-minute resting period. If desired, garnish each serving with a sprinkle of fresh parsley or chives to add a pop of color and a touch of freshness.

Serve immediately while the cheese is still molten and the layers are perfectly set, ensuring the best possible dining experience for your guests or family members.

Frequently asked questions

Recipe card

Creamy Chicken Cordon Bleu Lasagna

Prep 20 minCook 45 minRest 10 minTotal 1 h 15 minServes 8

Ingredients

• 12 ounces lasagna sheets, oven-ready
• 2 cups cooked chicken breast, diced
• 1 cup diced ham
• 3 cups béchamel sauce, store-bought or made ahead
• 2 cups Swiss cheese, shredded
• 1 cup mozzarella cheese, shredded

Instructions

1. In a large bowl, combine the diced cooked chicken and the diced ham. Toss them together until evenly distributed. This mixture will form the hearty base of your lasagna layers. Ensure the chicken pieces are bite-sized for a consistent texture in every single forkful.
2. Spread a thin layer of the béchamel sauce on the bottom of a 9x13 inch glass casserole dish. Place a layer of lasagna sheets over the sauce. Top with a portion of the chicken and ham mixture, a drizzle of béchamel, and a generous sprinkle of shredded Swiss cheese. Repeat these layers until all ingredients are used, finishing with a final layer of pasta, béchamel, and the mozzarella cheese.
3. Cover the dish with aluminum foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and continue baking for another 15 minutes, or until the cheese is bubbling and golden-brown. Ensure the center reaches an internal temperature of 165°F (74°C) to verify the poultry components are thoroughly heated throughout. Let the lasagna rest for 10 minutes before slicing to allow the layers to set properly.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

28 g

Carbohydrates

42 g

Fat

26 g

Fiber

2 g

Sugar

4 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.