My daughter called one chilly Sunday morning, asking if I could bring something hearty for her housewarming potluck. She and her husband had just moved into their new place—an old fixer-upper with charm in every creaky floorboard. I rummaged through my recipe binder, the one with stained pages and handwritten notes from my late mother, and paused at a tab labeled “Cozy Company Dinners.”
That’s when a memory came to me—my first year teaching in a new town. I had a neighbor, Miss Elva, who used to bring by her homemade Chicken Cordon Bleu whenever the winter snow piled up too high to leave the house. It was creamy, rich, and just right for gray days.
Inspired by Elva and wanting something with a little flair, I took that beloved flavor and layered it like lasagna—something easier to serve a crowd. After all, I had a bubbling, golden dish that melted everyone into silence after the first bite. My son-in-law had three servings. Even my picky nephew, who usually pokes at anything with cheese, asked for leftovers.
That day, amidst cardboard boxes, fresh paint, and mugs of hot cider, this lasagna became a little part of their new beginning—and another dish to pass down.
Short Description
This rich, creamy Chicken Cordon Bleu Lasagna layers tender chicken, savory ham, and melted Swiss cheese in a velvety white sauce—baked to bubbly perfection with a golden breadcrumb topping.
Key Ingredients
- ½ cup butter
- 8 ounces lasagna noodles
- 8 ounces cream cheese, softened
- ½ teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 1½ cups shredded Swiss cheese
- 1¾ cups warm milk
- 2½ cups cooked chicken, chopped
- 8 ounces deli ham, chopped
- ½ cup shredded Swiss cheese (for topping)
- ½ cup bread crumbs
- 1 pinch Italian seasoning, to taste
Tools Needed
- Large pot
- Medium saucepan
- 9×9-inch baking dish
- Whisk
- Mixing bowls
- Foil
- Strainer
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 400°F (200°C). Grease a 9×9-inch baking dish and set aside.
Step 2: Cook the Lasagna Noodles
Bring a large pot of salted water to a boil. Add lasagna noodles and cook until al dente, about 8 minutes. Stir occasionally to prevent sticking. Drain and set aside.
Step 3: Make the Creamy Cheese Sauce
In a saucepan over medium heat, melt the butter. Add the softened cream cheese and stir for about 5 minutes until partially melted and creamy.
Sprinkle in salt, onion powder, and pepper. Gradually whisk in warm milk, stirring constantly until smooth. Add 1½ cups of Swiss cheese and stir until fully melted and thickened. Remove from heat.
Step 4: Assemble the Layers
Spoon ¾ cup of the cheese sauce into the bottom of your prepared baking dish. Layer with a third of the noodles. Top with half the chicken and half the ham. Pour 1 cup of cheese sauce over the top.
Step 5: Repeat and Finish the Layers
Add half of the remaining noodles, followed by the rest of the chicken and ham. Pour 1 more cup of sauce over the top. Finish with the last of the noodles, remaining sauce, ½ cup Swiss cheese, and bread crumbs. Sprinkle Italian seasoning lightly across the top.
Step 6: Bake
Cover with foil and bake for 25 minutes, or until the dish is bubbling. Remove foil and bake an additional 10 minutes until the topping is golden brown.
Step 7: Rest and Serve
Let the lasagna sit for 5–10 minutes before slicing. This allows the layers to settle and makes serving easier.
Why You’ll Love This Recipe
– A delicious way to use up leftover chicken
– Combines ham, chicken, and cheese into every bite
– Kid-friendly and freezer-friendly
– Easy to reheat and serve later
– Feels fancy but uses simple ingredients
– Golden breadcrumb topping adds perfect texture
Mistakes to Avoid & Solutions
1. Using cold cream cheese
Cold cream cheese won’t melt evenly and may clump.
Solution: Let it sit at room temperature for 30 minutes before cooking.
2. Overcooking noodles
They’ll become mushy in the oven.
Solution: Cook just to al dente—firm to the bite.
3. Not seasoning the sauce enough
Cream-based sauces need seasoning to shine.
Solution: Taste as you go and adjust salt and onion powder if needed.
4. Using pre-shredded cheese
It may not melt smoothly due to added starch.
Solution: Shred your own Swiss cheese for the best texture.
5. Skipping the resting time
Cutting too soon can result in sloppy layers.
Solution: Let it sit for 5–10 minutes before slicing.
Serving and Pairing Suggestions
Serve hot, straight from the oven, sliced into hearty portions. Perfect for:
– Family-style dinners
– Potlucks or brunch buffets
– Holidays and housewarmings
Pair it with:
– A crisp green salad with lemon vinaigrette
– Steamed green beans or roasted Brussels sprouts
– Chilled white wine like Chardonnay or Sauvignon Blanc
– Warm garlic bread or dinner rolls
Storage and Reheating Tips
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat (Oven): Cover with foil and warm at 350°F for 20–25 minutes.
Reheat (Microwave): Use medium heat in 60-second bursts until hot through.
FAQs
1. Can I make this dish ahead of time?
Yes! Assemble the lasagna up to 24 hours in advance. Cover and refrigerate until ready to bake.
2. Can I use rotisserie chicken?
Absolutely. It saves time and adds extra flavor.
3. What can I use instead of Swiss cheese?
Gruyère, provolone, or mozzarella are good alternatives, though each gives a slightly different flavor.
4. Is it possible to make this gluten-free?
Yes—just use gluten-free lasagna noodles and breadcrumbs.
5. My sauce looks too thin. What can I do?
Keep cooking and stirring—it usually thickens after adding cheese. If needed, let it sit a few minutes off heat before layering.
Tips & Tricks
Add a dash of nutmeg to the sauce for warmth and depth.
Use a mandoline to evenly slice ham or chicken if cutting from larger pieces.
For a sharper flavor, mix in a bit of Dijon mustard with the sauce.
Bake on a sheet pan to catch any bubbling over.
If making for a crowd, double the recipe and bake in a 9×13-inch dish.
Recipe Variations
1. Mushroom Cordon Bleu Lasagna
Swap half the chicken with sautéed mushrooms (8 oz), and use a mix of Swiss and mozzarella for a deeper umami flavor.
2. Spinach and Artichoke Twist
Add 1 cup of sautéed spinach and chopped artichokes between the layers. It gives a Florentine flair and adds greens.
3. Turkey & Smoked Gouda Version
Use cooked turkey instead of chicken and smoked Gouda in place of Swiss. Adds a smoky, savory note perfect for holiday leftovers.
4. Low-Carb Version
Replace lasagna noodles with thin layers of cooked zucchini or eggplant. Reduce baking time slightly to prevent sogginess.
5. Pesto Chicken Cordon Bleu
Add 2 tablespoons of basil pesto to the sauce and layer with sliced fresh tomatoes for a bright, herbaceous variation.
Final Thoughts
My hands may have a little more wear than they used to, and the kitchen may be quieter now that the kids are grown, but making dishes like this reminds me I still have plenty to share. Recipes carry history, and this one has already made its way into new homes and fresh memories.
When I look at that golden crust and smell the bubbling cheese and ham, I think of Miss Elva’s snowy porch, my daughter’s laughter echoing through a bare-walled living room, and the joy of watching a dish bring people together. This lasagna doesn’t just feed your belly—it feeds the stories we pass down with every bite.
Chicken Cordon Bleu Lasagna
Print ThisIngredients
- ½ cup butter
- 8 ounces lasagna noodles
- 8 ounces cream cheese, softened
- ½ teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 1½ cups shredded Swiss cheese
- 1¾ cups warm milk
- 2½ cups cooked chicken, chopped
- 8 ounces deli ham, chopped
- ½ cup shredded Swiss cheese (for topping)
- ½ cup bread crumbs
- 1 pinch Italian seasoning, to taste
Instructions
Step 1: Preheat the Oven
Preheat to 400°F (200°C). Grease a 9×9-inch baking dish and set aside.
Step 2: Cook the Noodles
Boil salted water, add lasagna noodles, and cook until al dente (about 8 minutes). Drain and set aside.
Step 3: Make the Sauce
Melt butter in a saucepan over medium heat. Stir in cream cheese for 5 minutes until creamy. Add salt, onion powder, and pepper. Whisk in warm milk gradually until smooth. Stir in 1½ cups Swiss cheese until melted and thickened. Remove from heat.
Step 4: Layer the First Round
Spread ¾ cup of sauce on the dish bottom. Add a third of the noodles, then half the chicken and ham. Pour 1 cup of sauce over the top.
Step 5: Finish the Layers
Add half of the remaining noodles, the rest of the chicken and ham, and 1 cup more sauce. Top with final noodles, remaining sauce, ½ cup cheese, and bread crumbs. Sprinkle Italian seasoning on top.
Step 6: Bake
Cover with foil and bake for 25 minutes. Uncover and bake 10 more minutes until golden and bubbly.
Step 7: Rest and Serve
Let it sit for 5–10 minutes before slicing to help the layers set.
