A simple and fast chicken Cordon Bleu in lasagna form. Creamy, delicious, and satisfying.
Ingredients
- lasagna noodles: 1 pack (8 ounce pack)
- butter: 0.5 cup
- cream cheese: 1 pack (8 ounce pack, softened)
- salt: 0.5 tsp
- onion powder: 0.5 tsp
- ground black pepper: 0.25 tsp
- ½ cups shredded Swiss cheese: 1 piece
- ¾ cups warm milk: 1 piece
- ½ cups cooked chicken: 2 piece (chopped)
- ounces deli ham: 8 piece (chopped)
- Swiss Cheese: 0.5 cup (shredded)
- bread crumbs: 0.5 cup
- pinch italian seasoning: 1 piece (to taste)
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C).
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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.
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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.
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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.
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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.
