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Chicken Cordon Bleu Lasagna


  • 1 (8 oz) package lasagna noodles
  • ½ cup (1 stick) unsalted butter
  • 1 (8oz) package cream cheese, softened and diced
  • 1 ½ cups shredded Italian cheese blend
  • 1 cup shredded Swiss cheese
  • 2 cups cooked chicken, diced
  • ⅓-1 cup milk, room temperature
  • ½ pound deli ham, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup Italian seasoned bread crumbs


  1. Preheat oven to 400°F. Grease a 9×9-inch baking dish, set aside.
  2. Add lasagna noodles to large pot of salted, boiling water. Cook according to minimum time based on package instructions.
  3. In a saucepan on medium heat, melt butter. Add in cream cheese, salt, pepper, and garlic powder and stir until melted. Whisk in Italian cheese blend and stir until completely melted.
  4. Place a layer of lasagna noodles on bottom of baking dish, trimming to fit, if necessary.
  5. Sprinkle 1 cup of diced chicken along with half of diced ham. Pour 1 cup cheese sauce over top and begin second layer, repeating same process. Top with a final layer of noodles with remaining cheese sauce, followed by 1 cup shredded Swiss cheese and finish with a layer of breadcrumbs.
  6. Cover with tin foil and bake for 25-30 minutes. Remove foil and continue baking for 10-12 minutes or until top of lasagna begins to bubble and turn golden brown.
  7. Allow lasagna to rest briefly before serving.

Recipe adapted from The Girl Who Ate Everything