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.
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.
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.
The 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.
Ingredients
- 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
Instructions
- 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.
Nutrition
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This post is sponsored by Smithfield, but all opinions are my own.
Can you add finely chopped carrots and broccoli to the recipe
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!
Can you use shredded cheeses instead of cubed; if so, how much?
It may change the consistency, but it would be the same measurement
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.
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!
I just garnished with parsley, totally optional. Look forward to seeing you around the site. 🙂
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!
Yes, you can freeze this recipe. Just allow it to cool completely before freezing it in an freezer safe container.
This is super creative! Will definitely need to try this one!
Thank you Karly!
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.
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.
can you use non-boil lasagna noodles?
Yes, you certainly can. Enjoy!
How much chicken? Says 2 inch. Is it 2 cups?
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!
Not seeing where to add salt and pepper and what temp to bake? I added salt and pepper to sauce and baked at 375.
yes! So sorry about that. I updated the recipe with the directions adjusted. Did you enjoy the recipe?
I have a soft spot for creamy lasagna recipes…this sounds divine!
Thanks Cathy!
Thank you and have a very happy holidays !
What a delicious way to utilize holiday leftovers! Chicken cordon bleu is my FAVE, and using it in lasagna is brilliant!
Thank you Erin!
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 RockridgeKitchen.com
Definitely come back and let me know how it turns out! Thanks!
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!
This lasagna is calling my name! YUM!
What a great way to use up leftover ham! This looks fantastic!
This is a genius take on lasagna! Yum!