Chicken Cordon Bleu Lasagna

Chicken Cordon Bleu Lasagna

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fotoe!78 3

"A simple and fast chicken Cordon Bleu in lasagna form. Creamy, delicious, and satisfying."
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1 h 10 m servings 691 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 691 kcal
  • 35%
  • Fat:
  • 44.2 g
  • 68%
  • Carbs:
  • 40.9g
  • 13%
  • Protein:
  • 34 g
  • 68%
  • Cholesterol:
  • 156 mg
  • 52%
  • Sodium:
  • 768 mg
  • 31%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
  3. Melt butter in a saucepan over medium heat; stir cream cheese into hot butter until it begins to melt, about 5 minutes. Season with salt, onion powder, and black pepper. Whisk warm milk gradually into cream cheese until smooth; stir in 1 1/2 cup Swiss cheese. Bring sauce to a simmer, stirring constantly, until cheese has melted and sauce has thickened, 5 to 10 minutes. Remove from heat.
  4. Spread 3/4 cup of cheese sauce into bottom of a 9x9-inch baking dish. Arrange 1/3 of the lasagna noodles over the sauce and spread half the cooked chicken and half the ham over the noodles. Pour 1 cup sauce over chicken and ham. Repeat layers starting with half the remaining lasagna noodles, remaining chicken, remaining ham, and 1 more cup of cheese sauce. Finish by layering remaining lasagna noodles, remaining sauce, 1/2 cup Swiss cheese, and bread crumbs; sprinkle top with Italian seasoning. Cover dish with aluminum foil.
  5. Bake in the preheated oven until casserole is bubbling, about 25 minutes. Remove foil and continue to bake until crumbs are browned, about 10 more minutes. Let casserole stand 5 to 10 minutes before serving.



My family liked this recipe. Simple to make, I did make it in a larger 9x13 pan.

Got RAVE reviews with this!! My guests left with the recipe and my boyfriend was still raving about it the next day!Just made a few changes. Used Panko Italian flavored break crumbs for the top....

Made as written but used non-hydrogenated margarine, low fat cream and Swiss cheeses plus whole wheat lasagna noodles to make the recipe healthier. Loose bread crumbs did not appeal to me and if...

This was fantastic. I didn't use the bread crumbs because I didn't have any. But it is a keeper for sure!!!

Made it for my family, they ate almost all of it in one night (we are only four people!) and when I brought my professional chef neighbor over the next day to try it, there was only a single pie...

No changes, came out great!

So I tweaked this recipe a little. I thought it could use a vegetable so I added a layer of broccoli over the chicken/ham. It was amazing! My husband says this is his new favorite dinner! Also ...

KILLER!!! Made as directed. Hubs and I loved loved loved it! Thank you for sharing.

Didn'tchange a thing....loved it!! Great recipe! Thanks!

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