Imagine the rich, creamy decadence of Chicken Cordon Bleu—tender chicken, salty ham, and gooey Swiss cheese—layered into a comforting, hearty lasagna. This isn’t just dinner; it’s a culinary event. Each forkful delivers the classic flavors of the French-inspired dish, transformed into a shareable, crowd-pleasing casserole that’s perfect for family dinners, special occasions, or anytime you want to impress.
Two classics collide. One unforgettable meal.
Why This Lasagna Works
✅ Two beloved dishes in one – All the flavor of Chicken Cordon Bleu, all the comfort of lasagna
✅ Creamy, cheesy, decadent – A rich, velvety sauce ties everything together
✅ Layered perfection – Every bite has chicken, ham, Swiss cheese, and pasta
✅ Make-ahead friendly – Assemble in advance, bake when ready
✅ Crowd-pleasing – Everyone loves this elegant twist on a classic
✅ Impressive but achievable – Looks fancy, but straightforward to make
The Ingredients
For the Cream Sauce:
4 tablespoons unsalted butter
¼ cup all-purpose flour
3 cups whole milk, warmed
1 cup heavy cream
½ teaspoon salt
¼ teaspoon white pepper (or black pepper)
¼ teaspoon nutmeg (optional, but lovely)
1 cup grated Parmesan cheese
For the Chicken and Ham:
3 cups cooked chicken, shredded or diced (rotisserie chicken is perfect)
2 cups cooked ham, diced or shredded
2 cups shredded Swiss cheese (or Gruyère for extra elegance)
For the Lasagna:
12 no-boil lasagna noodles (or regular, cooked according to package)
1½ cups shredded mozzarella cheese (for topping)
For the Topping:
½ cup panko breadcrumbs
2 tablespoons butter, melted
¼ cup grated Parmesan cheese
Fresh parsley, chopped for garnish
The Method: Sauce, Layer, Bake, Devour
Step 1: Make the Cream Sauce
In a medium saucepan, melt butter over medium heat.
Whisk in flour and cook for 1-2 minutes, stirring constantly, until golden and bubbly. (This cooks out the raw flour taste.)
Slowly whisk in warmed milk and cream until smooth. Continue whisking until the sauce thickens, 3-5 minutes.
Remove from heat. Stir in salt, pepper, nutmeg (if using), and Parmesan cheese until melted and smooth.
Set aside.
Step 2: Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Step 3: Assemble the Lasagna
Bottom layer: Spread ¾ cup of the cream sauce on the bottom of the prepared dish.
Noodle layer: Place a layer of lasagna noodles over the sauce (about 3-4 noodles, depending on size).
Chicken layer: Sprinkle ⅓ of the chicken over the noodles.
Ham layer: Sprinkle ⅓ of the ham over the chicken.
Cheese layer: Sprinkle ⅓ of the Swiss cheese.
Sauce layer: Spoon ⅓ of the remaining cream sauce over the cheese.
Repeat layers two more times: noodles, chicken, ham, Swiss, sauce.
Final noodle layer: Top with a final layer of noodles.
Final sauce: Spread the remaining cream sauce over the top.
Mozzarella topping: Sprinkle shredded mozzarella evenly over the sauce.
Step 4: Make the Topping
In a small bowl, combine panko, melted butter, and Parmesan cheese. Sprinkle evenly over the mozzarella.
Step 5: Cover and Bake
Cover tightly with foil and bake for 35 minutes.
Step 6: Uncover and Finish
Remove foil and bake for another 15-20 minutes, until bubbly and golden brown on top.
Step 7: Rest and Serve
Let the lasagna rest for 15-20 minutes before serving. This is crucial—it allows the layers to set so you get clean slices.
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