Chicken Cordon Bleu Lasagna

12 servings
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Chicken Cordon Bleu Lasagna made with Ham, Chicken, Swiss and Mozzarella cheeses is a different and fun cheesy lasagna your family will love using leftover chicken and ham!

We love fun flavors with pasta here including our favorites Philly Cheesesteak Stuffed Shells and Cheesy Taco Stuffed Shells.

Cordon Bleu Lasagna Chicken Cordon Bleu Lasagna

Chicken Cordon Bleu Lasagna takes your classic amazing lasagna you’d crave to the next level. A white béchamel sauce replaces the classic red sauce, leftover ham and chicken take the place of your classic ground meat and Swiss cheese adds an extra level of cheesy flavor to the mix.

As you all have become accustomed to since my love for pork and bacon on this blog is front and center, adding ham to this recipe is a natural next step for a delicious lasagna.Ham and Cheese Lasagna bite

How to use leftover ham:

  • Chop it up, sear it well in your skillet with just a teaspoon of oil and include it in your breakfasts.
  • Add slices to sandwiches or top it on salads.
  • Use it in soups.

Have you tried my two slow cooker ham soups which have both featured ham? They’re incredibly easy and have been a HUGE hit with readers since they were published. Check them out for yourself too!

What to serve with leftover ham:

If you aren’t turning the ham into a second recipe like this lasagna, ham is best reheated in a covered pan with a bit of liquid added. Serve it with roasted vegetables like my  Oven Roasted Brussels Sprouts and your favorite starch like Baked Mac and Cheese.

slice of cordon bleu lasagnaThe best part of this Chicken Cordon Bleu Lasagna, aside from all the amazing ham and Swiss flavors is how delicious the leftovers are. Once the pan is cooled you can cut the leftovers into individual slices.

How to make the perfect lasagna slices:

  • Once your lasagna is done cooking you let it cool at least 20-30 minutes.
  • Slice with a very sharp knife, making sure you slice completely through the bottom layer.
  • Use a large enough spatula to lift the slice at one time.
  • Add the slice to a small pan that can go in a toaster oven or oven.
  • Sprinkle with an additional bit of cheese then toast for 5-7 minutes to melt the cheese and crisp up the edges.

You can also cut the slices even more thinly and give them a quick spray with some canola oil spray. Bake or toast them at 400 degrees for 7-10 minutes and get a nice crispy golden crust on all the sides.

It tastes like the best crispy pasta/almost quiche and you’ll love the Chicken Cordon Bleu Lasagna with a small salad or even as a side to your favorite breakfast.

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Chicken Cordon Bleu Lasagna

Chicken Cordon Bleu Lasagna made with Ham, Chicken, Swiss and Mozzarella cheeses is the perfect comforting meal to make with your leftover holiday hams!
Yield 12 servings
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main
Cuisine American
Author Sabrina Snyder


  • 1 stick unsalted butter
  • 4 cloves garlic minced
  • 1/2 cup flour
  • 4 cups milk
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon fresh cracked black pepper
  • 16 ounces cream cheese at room temperature
  • 12 lasagna pasta sheets cooked two minutes shy of directions
  • 2 chicken breasts cooked and chopped into ½ inch chunks
  • 2 cups Smithfield Ham cut into ½ inch cubes
  • 2 cups Swiss cheese cut into ½ inch cubes
  • 2 cups mozzarella cheese cut into ½ inch cubes


  • Pre-heat the oven to 375 degrees.
  • In a large pot add the butter and garlic.
  • When melted add in the flour and whisk.
  • Slowly pour in the milk, add the salt and pepper and whisk until fully combined and thickened (5-7 minutes).
  • Add in the cream cheese and whisk until fully combined.
  • To make your lasagna add a scoop of the milk mixture to coat the bottom of your pan.
  • Layer three sheets of pasta across the pan.
  • Add a third of the chicken and ham.
  • Cover with a quarter of each cheese.
  • Add a third of the sauce.
  • Repeat until you have three full layers.
  • Cover with your remaining three sheets of pasta.
  • Cover with your remaining cheese, wrap with foil and bake for 45 minutes.
  • Remove foil and bake an additional fifteen minutes to brown.
  • Let sit 15 minutes before serving.


Calories: 595kcal | Carbohydrates: 32g | Protein: 31g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 140mg | Sodium: 728mg | Potassium: 466mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1160IU | Vitamin C: 0.7mg | Calcium: 379mg | Iron: 1.3mg

This post is sponsored by Smithfield, but all opinions are my own.

Chicken Cordon Bleu Lasagna

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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    1. I like the idea of adding the veggies to this recipe to add a healthy colorful pop to the dish. Just make sure the veggies are well drained so your lasagna isn’t “soupy” from the additional liquid. Let us now how it turns out!

  1. If using zucchini noodles try drying them out a bit of they will be too watery for this.
    I love zucchini layers for red sauce too and I usually dehydrate the zucchini first a tad bit not too much of its tough.
    No dehydrator use and oven. You could use the salt method too to draw out the water.

  2. Is that green onion scattered over the top? that seems perfect for the richness of this recipe. I also put this combo on pizza, with garlic and a layer of baby spinach, for “Chicken cordon bleu florentine alfredo pizza siciliano.” (not sure about the siciliano part, but it’s a pan pizza, so…sillyano?) love your site!

  3. I am new to this site and really excited by so many of the recipes. I’m curious if this chicken cordon bleu recipe freezes well?? In fact, it would be great to know which of your recipes freeze well or ones that can be made a day in advance. We have family coming at the holiday and having things to pull out of the freezer is such a great bonus! Just curious about this one – and any others that may be good candidates for making in advance. Thanks so much!

  4. Yummy.  This is next on my list.  I just had to cook a turkey in my crock pot, I live in Arizona and it is already 90-100’s, to make room for ice cream!!!!!!!! Do you think i could use turkey with the ham?  Thanks. 

    1. I haven’t tested it but I don’t see why not. If you decide to try, I’d love to know how it turned out for you.

    1. Two chicken breasts, about two cups. Sorry for that error, it is a new recipe creator and it is transcribing from the old one and glitching a bit. Thank you for telling me!

  5. Not seeing where to add salt and pepper and what temp to bake? I added salt and pepper to sauce and baked at 375.

  6. What a delicious way to utilize holiday leftovers! Chicken cordon bleu is my FAVE, and using it in lasagna is brilliant!

  7. For some reason, I am always looking for a way to make ‘cheater’ cordon bleu. I tried stuffed meatballs (which took more time than regular cordon bleu). This lasagna sounds like the perfect thing to try. I might try using zucchini for the noodles. I’ll let you know how it turns out if I do!
    Vee, from

  8. I’ve always loved chicken cordon bleu but I honestly have never thought to try it as a lasagna before. Brilliant idea and it sounds tasty!