This Chicken Cordon Bleu Lasagna is comfort food at its finest. Layers of ham, chicken, and a creamy white sauce create a rich, satisfying dinner—perfect for family meals or to bring to someone in need of comfort.
CHICKEN CORDON BLEU LASAGNA
This isn’t a light dish, and that’s the point. I had leftover ham and decided to turn it into something indulgent: a lasagna layered with ham, rotisserie chicken, and a silky white cheese sauce that brings everything together.
If you enjoy the classic Easy Chicken Cordon Bleu, you’ll love this casserole version. It’s the kind of recipe that’s ideal to share—easy to make ahead and welcome at a new-parent visit, a potluck, or a cozy weekend dinner.
There’s not much to say beyond that sometimes a recipe speaks for itself: noodles, meat, sauce—repeat. The layers are simple, and the result is decadent and comforting.
Noodles, meat, sauce. Noodles, meat, sauce. You can handle it.
This dish is rich and satisfying—exactly the kind of comfort food to enjoy before swimsuit season arrives.
OTHER HAM RECIPES:
- Easy Chicken Cordon Bleu
- Overnight Ham and Cheese Breakfast Enchiladas
- Ham and Cheese Sliders
- Chili and Cheese Ham Strata
- One-Pan Ham and Rice Skillet
- Ham and Swiss Stromboli
Chicken Cordon Bleu Lasagna
Christy Denney
20 minutes
35 minutes
8 servings
Ingredients
- 1 (8 ounce) package lasagna noodles (about 9 noodles)
- 1/2 cup butter (1 stick)
- 1 (8 ounce) package cream cheese, softened
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 2 cups shredded Swiss cheese, divided
- 1 3/4 cups warm milk
- 2 1/2 cups rotisserie chicken, diced
- 8 ounces deli ham, chopped
- 1/2 cup bread crumbs
- Pinch Italian seasoning, or to taste
Instructions
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Preheat oven to 400°F (200°C).
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Bring a large pot of salted water to a boil. Cook lasagna noodles until al dente, about 8 minutes. Drain and set aside.
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Melt the butter in a saucepan over medium heat. Stir in the cream cheese and cook until it begins to soften and combine with the butter, about 5 minutes. Season with salt, onion powder, and black pepper. Gradually whisk in the warm milk until the sauce is smooth. Stir in 1 1/2 cups of the Swiss cheese.
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Bring the sauce to a gentle simmer, whisking constantly until the cheese melts and the sauce thickens, about 5–10 minutes. Remove from heat.
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Spread a thin layer of the cheese sauce on the bottom of a 9×9-inch baking dish.
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Arrange one-third of the lasagna noodles over the sauce (about 3 noodles; tear to fit if needed). Spread half the diced chicken and half the chopped ham over the noodles. Pour 1 cup of sauce over the chicken and ham. Repeat the layers: half the remaining noodles, remaining chicken, remaining ham, and 1 more cup of sauce. Finish with the remaining noodles, the remaining sauce, the remaining 1/2 cup Swiss cheese, and the bread crumbs. Sprinkle the top with Italian seasoning. Cover tightly with foil.
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Bake until the casserole is bubbling, about 25 minutes. Remove the foil and bake an additional 10 minutes or until the crumbs are golden. Let stand 10 minutes before serving.
