Creamy Chicken Cordon Bleu Lasagna for Comfort Tips, FAQ & printable recipe

Tips for success

To achieve a more pronounced crust, you can briefly broil the lasagna for 1-2 minutes after the initial baking time. Watch it closely, as cheese can transition from golden to burnt in seconds.

This step adds a delightful textural contrast to the soft, creamy layers beneath, enhancing the overall presentation of the dish and providing a professional finish that is sure to impress everyone at the dinner table.

If you are preparing this for a larger crowd, you can easily double the recipe and bake two separate pans. Ensure both pans are rotated halfway through the baking process to account for any hot spots in your oven. This ensures that both dishes finish at the same time, allowing you to serve a large group of people simultaneously without compromising on the quality or the texture of the lasagna.

Variations

• Spinach Cordon Bleu: Add a layer of sautéed, well-drained spinach between the chicken and ham for an extra boost of color and texture, which pairs beautifully with the creamy Dijon sauce.
• Mushroom Infusion: Sauté sliced cremini mushrooms with garlic and incorporate them into the layers for an earthy depth that complements the Swiss cheese and savory ham perfectly.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in portions for up to 2 months; thaw in the fridge before reheating.

Reheat

Reheat covered in the oven at 350°F (175°C) until steaming hot throughout.

Store any leftovers in an airtight container to maintain moisture. The lasagna can be kept in the refrigerator for up to three days. When reheating, cover the dish with foil to prevent the top from drying out, or reheat individual portions in the microwave until warmed through.

Ensure the internal temperature reaches 165°F (74°C) if you are reheating chicken-based dishes, and always store the leftovers within two hours of cooking.

This dish is an excellent candidate for making ahead. You can assemble the entire lasagna up to 24 hours in advance, cover it tightly, and keep it in the refrigerator. When ready to bake, remove it from the fridge 30 minutes before putting it in the oven. You may need to add an extra 10-15 minutes to the baking time to ensure it is heated through, as the dish will be starting from a colder temperature.

Serving ideas

Serve this lasagna alongside a crisp, acidic green salad to balance the richness of the cream sauce. A simple vinaigrette with lemon juice or champagne vinegar works wonders to cleanse the palate between bites.

The freshness of the greens provides a welcome contrast to the heavy, comforting nature of the pasta, making for a well-rounded and satisfying meal that feels complete and thoughtfully prepared for any dinner occasion.

For a complete experience, consider serving with a side of crusty garlic bread or toasted baguette slices. These are perfect for mopping up any remaining Dijon cream sauce left on the plate.

The crunch of the bread pairs beautifully with the soft, layered textures of the lasagna, ensuring that not a single drop of the delicious, tangy sauce goes to waste, and providing a satisfying conclusion to your dining experience.

Frequently asked questions

Recipe card

Creamy Chicken Cordon Bleu Lasagna for Comfort

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

Ingredients

• 2 lbs cooked chicken breast, shredded
• 1 lb deli ham, sliced
• 16 oz Swiss cheese, shredded
• 1 box lasagna noodles
• 2 cups heavy cream
• 1/4 cup Dijon mustard

Instructions

1. Preheat the oven to 375°F (190°C). In a medium bowl, whisk together the heavy cream and Dijon mustard until smooth. This sauce will provide the moisture needed for the noodles to cook properly during the baking process, ensuring a tender texture throughout the lasagna layers. Keep the mixture nearby for assembly, ensuring the ingredients are well-incorporated to maintain a consistent flavor across every serving of the finished dish.
2. Spread a small amount of the Dijon cream sauce on the bottom of a 9x13 inch baking dish. Place a layer of lasagna noodles over the sauce. Add a portion of the shredded chicken, slices of ham, and a generous sprinkle of Swiss cheese. Pour a ladle of the cream sauce over the top. Repeat these layers until all ingredients are used, finishing with a final layer of Swiss cheese on top to achieve that signature golden, bubbly crust.
3. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is bubbling and golden brown. Ensure the chicken reaches an internal temperature of 165°F (74°C). Let the lasagna rest for 10 minutes before slicing to allow the layers to set properly, making it easier to serve clean, beautiful portions with perfect cheese pulls.

Contains: gluten, milk, mustard

Estimated nutrition per serving

Calories

580

Protein

32 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g

Sugar

4 g

Sodium

850 mg

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