Chicken Cordon Bleu Lasagna

The idea hit me on a Tuesday night while staring at leftover chicken and a half empty pack of deli ham in the fridge.

I brought this to a potluck last winter and watched three people go back for seconds before I even sat down to eat.

Ingredients

• 3 cups cooked chicken breast shredded or diced: Rotisserie chicken works beautifully here and saves you a step on busy nights.
• 8 oz deli ham thinly sliced: Ask for it sliced thin at the counter so it layers evenly without creating thick rubbery pockets.
• 2 cups shredded Swiss cheese: The nutty melt of Swiss is nonnegotiable for that classic Cordon Bleu flavor.
• 1 cup shredded mozzarella cheese: Adds stretch and a mild creaminess that balances the sharper Swiss.
• 1/2 cup grated Parmesan cheese: A generous dusting on top creates that irresistible golden crust.
• 12 lasagna noodles: No boil noodles save time but regular ones give you slightly more control over texture.
• 3 tbsp unsalted butter: The foundation of your bechamel so use good quality butter you would spread on bread.
• 3 tbsp all purpose flour: Equal parts fat and flour keeps the sauce silky without tasting pasty.
• 3 cups whole milk: Whole milk makes a noticeably richer sauce than low fat alternatives.
• 2 tsp Dijon mustard: This small amount transforms the entire dish with a gentle piquancy.
• 1/2 tsp garlic powder: Even distribution of flavor without burning fresh garlic in the roux.
• 1/2 tsp onion powder: Works in tandem with garlic powder for a rounded savory base.
• 1/4 tsp black pepper: Freshly cracked pepper adds subtle heat that complements the ham.
• 1/2 tsp salt: The ham and cheese are already salty so go easy here.
• 2 tbsp fresh parsley chopped: Optional but a sprinkle of green at the end makes the whole dish look finished.

Instructions

Get your oven ready:

Preheat to 375 degrees F and grease your 9x13 baking dish with butter or nonstick spray so nothing sticks later.

Prepare the noodles:

If using regular noodles cook them just until al dente then drain and lay them flat so they do not clump together.

Start the bechamel:

Melt butter in a saucepan over medium heat then whisk in flour and cook for one to two minutes until it smells slightly toasty.

Build the sauce:

Gradually pour in the milk whisking constantly and keep stirring until the sauce thickens enough to coat the back of a spoon.

Season the sauce:

Stir in Dijon mustard garlic powder onion powder salt and pepper then pull the pan off the heat so the sauce stays smooth.

Begin layering:

Spread a thin blanket of bechamel on the bottom of the dish then lay down noodles half the chicken half the ham and a third of the Swiss followed by more sauce.

Repeat the layers:

Add another round of noodles the remaining chicken and ham more Swiss cheese and more sauce pressing gently as you go.

Finish the top:

Cover with a final layer of noodles the rest of the sauce and all the mozzarella and Parmesan spread evenly.

Bake covered:

Tent the dish tightly with foil and bake for 30 minutes so the cheese melts and the flavors mingle without drying out.

Brown the top:

Remove the foil and bake another 15 to 20 minutes until the cheese is bubbling and golden in spots across the surface.

Rest and serve:

Let it sit for 10 minutes before slicing so the layers hold together and scatter parsley over the top if you like.

Save

The moment I pulled this from the oven for the first time my kitchen smelled like a French bistro had collided with my grandmothers kitchen and I knew it was a keeper.

Swapping the Cheese

Gruyere makes an excellent substitute for Swiss if you want something deeper and slightly earthier.

Switching Up the Meat

Smoked turkey stands in beautifully for chicken when you want a leaner option with a slightly different personality.

What to Serve Alongside

A crisp green salad with a vinaigrette cuts through the richness perfectly and a glass of Chardonnay ties the whole meal together.

• Arugula dressed with lemon juice and olive oil is my go to side.
• Crusty bread helps soak up any extra sauce on the plate.
• Remember this dish reheats beautifully the next day so do not worry about making too much.

Save

This lasagna turns an ordinary weeknight into something worth gathering around the table for.

Recipe FAQ

→ Can I prepare this ahead of time?

Yes, assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate. Add 10-15 minutes to the covered baking time if cooking from cold.

→ What cheese works best for this dish?

Swiss cheese provides the classic flavor, but Gruyère offers a nuttier, richer alternative. The mozzarella on top ensures excellent melting and browning.

→ Can I use no-boil lasagna noodles?

Absolutely. No-boil noodles work perfectly here—the creamy sauce softens them during baking. Just ensure the sauce covers the noodles completely.

→ How do I prevent the lasagna from being watery?

Let the baked dish rest for 10 minutes before serving—this allows the sauce to reabsorb and the layers to set. Also, avoid overcooking the noodles if using regular ones.

→ What sides complement this main dish?

A crisp green salad with vinaigrette cuts through the richness. Roasted vegetables like asparagus or green beans also work beautifully. Crusty bread helps scoop up the creamy sauce.

→ Can I freeze leftovers?

Yes, cut into portions and wrap individually in plastic and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat covered at 350°F until hot.