Last winter, our fridge was running low, and I didn’t feel like making another basic baked chicken dish. I had leftover ham from sandwiches, some cooked chicken from earlier in the week, and half a block of Swiss cheese staring at me.

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The lasagna noodles were tucked behind the cereal boxes, and suddenly, it hit me—what if I turned Chicken Cordon Bleu into a lasagna? It sounded a little bold for a Tuesday night, but hey, with a hungry husband and two picky teens, experimenting is my love language.

The moment I pulled this out of the oven and that toasted Swiss aroma filled the kitchen, my youngest peeked in and asked, “What smells so fancy?” That’s the thing—I didn’t break the bank, didn’t follow a complicated French recipe, and yet it tasted like something from a cozy little bistro.

Layers of creamy cheese sauce, smoky ham, and tender chicken nestled between soft noodles made everyone at the table go silent for a few moments… which, let me tell you, never happens here.

Short Description

Chicken Cordon Bleu Lasagna is a creamy, savory twist on the classic dish—layered with tender chicken, smoky ham, Swiss cheese, and lasagna noodles, all baked in a rich, velvety sauce.

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

Tools Needed

9×9-inch baking dish
Medium saucepan
Whisk
Large pot
Colander
Mixing spoon
Foil

Cooking Instructions

Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Lightly grease a 9×9-inch baking dish and set aside.

Step 2: Cook the Noodles
In a large pot, bring 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 on a clean surface or tray.

Step 3: Make the Creamy Cheese Sauce
In a medium saucepan over medium heat, melt the butter. Add the cream cheese and stir gently for about 5 minutes until partially melted.

Season with salt, onion powder, and black pepper. Slowly whisk in the warm milk until the sauce is smooth and pourable. Stir in 1½ cups of Swiss cheese until fully melted and thickened. Remove from heat.

Step 4: Layer the Lasagna
Spread ¾ cup of cheese sauce on the bottom of the prepared baking dish. Lay down a third of the cooked noodles. Add half of the chopped chicken and ham, then pour 1 cup of the cheese sauce over it.

Step 5: Repeat the Layers
Add another layer using half of the remaining noodles, the rest of the chicken and ham, and 1 more cup of cheese sauce. Finish with the last layer of noodles and remaining sauce.

Step 6: Add the Toppings
Sprinkle ½ cup of shredded Swiss cheese over the top layer, followed by bread crumbs. Dust with a pinch of Italian seasoning for extra flavor and a touch of color.

Step 7: Bake
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, or until the top is golden brown and the sauce is bubbling around the edges.

Step 8: Rest and Serve
Let the lasagna sit for 5 to 10 minutes before slicing. This helps the layers hold together and makes serving easier.

Why You’ll Love This Recipe

– Comfort food with a gourmet flair

– Great for using up leftover chicken and ham

– Family-friendly and picky-eater approved

– Freezer-friendly for make-ahead convenience

– Feels indulgent, but uses pantry basics

Mistakes to Avoid & Solutions

Mistake 1: Sauce too lumpy
Solution: Make sure the cream cheese is softened before starting. Warm milk helps blend everything smoothly. Whisk continuously and slowly.

Mistake 2: Overcooked noodles
Solution: Cook noodles just until al dente, not fully soft. They’ll continue to cook in the oven, and overdone noodles will turn mushy.

Mistake 3: Dry lasagna
Solution: Don’t skimp on the cheese sauce between layers. Add a bit more if your chicken or ham seems dry.

Mistake 4: Uneven layers
Solution: Chop the ham and chicken evenly so every bite has a bit of both. Spread fillings gently across noodles rather than piling them in the center.

Mistake 5: Bread crumbs burn
Solution: Always cover with foil for the first part of baking. Only uncover near the end to brown the top.

Serving and Pairing Suggestions

This lasagna is a hearty main, so pair it with light sides like:

Steamed green beans or broccoli

A crisp green salad with vinaigrette

Garlic knots or warm baguette slices

White wine like Chardonnay or a sparkling lemonade

Serve family-style at the table or plated individually with fresh parsley on top

Storage and Reheating Tips

Refrigerate: Cool completely, then store in an airtight container in the fridge for up to 4 days.

Freeze: Slice and wrap individual portions tightly with foil, then place in a freezer-safe bag. Freeze for up to 2 months.

Reheat (Oven): Cover and bake at 350°F for 15–20 minutes or until heated through.

Reheat (Microwave): For single servings, cover with a damp paper towel and microwave in 45-second intervals until hot.

FAQs

1. Can I use no-boil noodles?
Yes, but add an extra ½ cup of sauce to keep everything moist since those noodles absorb more liquid during baking.

2. Can I substitute the Swiss cheese?
Absolutely—try mozzarella for a milder taste or Gruyère for a deeper, nuttier flavor.

3. Is it okay to use rotisserie chicken?
Definitely! It’s a great shortcut that saves time and adds extra flavor.

4. Can I make this ahead?
Yes, assemble it the night before and refrigerate. Let it sit at room temperature for 30 minutes before baking.

5. What can I use instead of ham?
Turkey ham or cooked bacon bits are both delicious swaps with a similar smoky taste.

Tips & Tricks

Use a glass baking dish if you want to keep an eye on browning along the sides.

If your sauce thickens too much while sitting, just whisk in a splash of milk.

A sprinkle of nutmeg in the sauce adds a subtle warmth that complements the ham and Swiss.

Cut with a serrated knife for neater slices.

Let the lasagna rest at least 5 minutes after baking—it makes a huge difference for structure.

Recipe Variations

Spinach & Mushroom Cordon Bleu Lasagna
Swap out half the chicken for sautéed mushrooms and add a layer of fresh spinach between the noodles. Use the same cheese sauce and bake as directed.

Low-Carb Version
Replace lasagna noodles with thin slices of zucchini or use palmini noodles. Pat the zucchini dry after grilling or roasting to avoid excess moisture.

Buffalo Chicken Cordon Bleu Lasagna
Use shredded buffalo chicken instead of plain, add a dash of hot sauce to the cheese sauce, and replace Swiss with a blend of cheddar and mozzarella.

Cordon Bleu Roll-Ups
Use cooked lasagna noodles to roll up small bundles of chicken, ham, and cheese, place them seam-side down in the dish, pour sauce over, and bake like enchiladas.

Final Thoughts

This Chicken Cordon Bleu Lasagna has become one of those recipes I now reach for without even thinking. It has that magical combination of cozy and classy—like the food version of slipping into a soft robe but with red lipstick on. It’s humble enough for a weeknight, yet impressive enough to bring to a dinner party. When the golden top comes out bubbling and the first slice lifts up in one neat, gooey square, it just feels right.

I’ve passed this along to neighbors, teachers, and even my hairstylist (yes, really)—it’s just too good to keep to myself. Cooking for family means finding those reliable recipes that never let you down, and this one’s carved out a permanent spot in our rotation. Try it, tweak it, make it yours. You’ll see—it’s a keeper.

Chicken Cordon Bleu Lasagna