Chicken Cordon Bleu Lasagna

Meta Description: Experience the iconic flavors of Chicken Cordon Bleu in comforting lasagna form! Layers of tender chicken, savory ham, Swiss cheese, and a creamy Dijon béchamel bake together into the ultimate crowd-pleasing casserole. Elegant enough for company, easy enough for Sunday supper.

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The Ultimate Fusion Comfort Food

Chicken Cordon Bleu—the elegant, golden-brown parcel of chicken, ham, and Swiss cheese—meets the hearty, layered bliss of lasagna. This recipe is a celebration of that perfect flavor trio, reimagined as a bubbling, family-style casserole. It captures every essential element: the seasoned chicken, the salty-sweet ham, the nutty melt of Swiss cheese, and that signature hint of Dijon, all suspended in a luxuriously creamy sauce between sheets of pasta. It’s a spectacular make-ahead dish that transforms familiar ingredients into something extraordinary, guaranteeing empty plates and requests for seconds.

Ingredients

For the Chicken:

• 2 lbs (900g) boneless, skinless chicken breasts or thighs, cut into ½-inch pieces

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon dried thyme

• 1 teaspoon salt

• ½ teaspoon black pepper

For the Creamy Dijon Béchamel Sauce:

• ½ cup (115g or 1 stick) unsalted butter

• ½ cup (65g) all-purpose flour

• 4 cups (960ml) whole milk, warmed

• 1 cup (240ml) chicken broth

• ⅓ cup (80ml) Dijon mustard

• 2 teaspoons Worcestershire sauce

• ½ teaspoon freshly grated nutmeg

• Salt and white pepper to taste

For the Assembly:

• 12 no-boil (oven-ready) lasagna noodles

• 1 lb (450g) thinly sliced Black Forest or Virginia ham, diced

• 4 cups (450g) grated Swiss cheese (Gruyère can be used for half for extra depth)

• 1 ½ cups (170g) grated Parmesan cheese, divided

• ¾ cup (85g) plain panko breadcrumbs

• 2 tablespoons melted butter

• 2 tablespoons chopped fresh parsley, for garnish

Equipment Needed

• Large skillet

• Large saucepan or Dutch oven

• Whisk

• 9×13 inch (23×33 cm) baking dish

• Measuring cups and spoons

• Cheese grater

• Mixing bowls

Step-by-Step Instructions

Step 1: Cook & Season the Chicken

Pat the chicken pieces dry and season with garlic powder, onion powder, thyme, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if needed) and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. Do not overcook. Transfer to a plate and set aside.

Step 2: Build the Dijon Béchamel (The Heart of the Dish)

In a large saucepan or Dutch oven, melt the ½ cup of butter over medium heat. Add the flour and whisk constantly for 2-3 minutes, cooking the raw flour taste out to create a pale golden roux.
Gradually pour in the warm milk and chicken broth, whisking vigorously after each addition to prevent lumps. Bring the mixture to a gentle simmer, whisking frequently. It will thicken noticeably.
Reduce heat to low. Whisk in the Dijon mustard, Worcestershire sauce, and nutmeg. Season generously with salt and white pepper. Let the sauce simmer gently for 5 more minutes, stirring often, until smooth and velvety. Remove from heat.

Step 3: Assemble the Lasagna Layers

Preheat your oven to 375°F (190°C). Spread about ¾ cup of the béchamel sauce in the bottom of the 9×13 inch baking dish to coat it.
Layer 1: Place 4 no-boil lasagna noodles over the sauce (they may overlap slightly). Ladle about 1 ⅓ cups of sauce over the noodles. Scatter half of the cooked chicken, then one-third of the diced ham, then 1 ⅓ cups of Swiss cheese, and ½ cup of Parmesan.
Layer 2: Add another 4 noodles. Cover with another 1 ⅓ cups of sauce. Add the remaining chicken, another third of the ham, another 1 ⅓ cups of Swiss, and another ½ cup of Parmesan.
Layer 3 (Final): Top with the last 4 noodles. Pour the remaining sauce evenly over the top, ensuring all noodles are covered. Sprinkle with the remaining ham, the final 1 ⅓ cups of Swiss cheese, and the last ½ cup of Parmesan.

Step 4: Add the Buttery Crumb Topping & Bake

In a small bowl, mix the panko breadcrumbs with the 2 tablespoons of melted butter until combined. Sprinkle this mixture evenly over the top of the lasagna.
Cover the dish tightly with aluminum foil, tenting it slightly so it doesn’t touch the cheese. Bake on the middle rack for 40 minutes.

Step 5: Brown the Top & Rest

Remove the foil. Increase the oven temperature to 400°F (200°C) (or switch to broil). Return the uncovered lasagna to the oven for 10-15 minutes, or until the top is bubbling, golden brown, and the crumbs are crisp. Watch closely during the final minutes to prevent burning.
This is the most critical step: Once out of the oven, let the lasagna rest, uncovered, for a full 20-25 minutes. This allows the layers to set, making it possible to cut clean squares and ensuring the sauce reaches its final, perfect consistency.

Step 6: Garnish and Serve

Sprinkle the lasagna with chopped fresh parsley just before serving. Cut into squares using a sharp knife. Serve alongside a simple green salad with a sharp vinaigrette or roasted green beans to cut through the richness.

Tips for Success

• Warm Your Milk: Adding cold milk to a roux is a primary cause of lumpy sauce. Warm it slightly in the microwave or a separate pot.

• Grate Your Own Cheese: Pre-grated cheese contains anti-caking agents that can make your sauce grainy and prevent perfect melting. Block cheese is non-negotiable for texture.

• Don’t Skimp on Resting Time: Cutting into a steaming hot lasagna results in a soupy mess. The rest allows everything to cohesively set.

• Taste Your Sauce: Before assembling, taste the béchamel and adjust seasoning. The Dijon should be present but not overpowering.

• Make-Ahead Magic: Assemble the lasagna completely (through the crumb topping), cover, and refrigerate for up to 24 hours. Bake straight from the fridge, adding 10-15 minutes to the covered baking time.

Nutrition Information (Per serving, based on 10 servings)

• Calories: ~680 kcal

• Total Fat: 38g

• Saturated Fat: 21g

• Cholesterol: 160mg

• Sodium: 1450mg

• Total Carbohydrates: 38g

• Dietary Fiber: 2g

• Sugars: 8g

• Protein: 48g

Note: Nutrition facts are estimates. Sodium content can be moderated by using low-sodium ham and broth. Using a mix of whole milk and half-and-half will increase richness and fat content.

Storage & Reheating

• Storage: Cool leftovers completely. Store covered in the refrigerator for up to 4 days.

• Reheating: Reheat individual portions in the microwave at reduced power. For best texture, reheat larger portions in a covered oven-safe dish at 350°F (175°C) until warmed through (about 20 minutes).

Recipe Variations

• Spinach Addition: Add a layer of thawed and thoroughly squeezed frozen chopped spinach between the chicken layers for color and nutrients.

• Turkey Variation: Substitute the ham for sliced smoked turkey for a lighter flavor.

• Mushroom Boost: Sauté 8 oz of sliced cremini mushrooms with the chicken for an earthy dimension.

• Herbaceous Note: Stir 2 tablespoons of chopped fresh tarragon or chives into the béchamel sauce; it pairs beautifully with the Dijon and chicken.

This Chicken Cordon Bleu Lasagna is more than a meal—it’s an event. It takes the work of a weekend project and delivers the soul-warming, impressive result of a restaurant-quality dish made with love at home. Enjoy the masterpiece you’ve created