CHICKEN CORDON BLEU LASAGNA”

Chicken Cordon Bleu Lasagna

Ingredients:

For the Lasagna:

• 12 lasagna noodles (regular or no-boil)
• 2 tablespoons olive oil
• 3 boneless, skinless chicken breasts, cooked and shredded (or rotisserie chicken)
• 1 cup cooked ham, diced
• 3 cups shredded Swiss cheese (or Gruyère cheese)
• 1/2 cup Parmesan cheese, grated

For the Béchamel Sauce:

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon nutmeg (optional)
• Salt and pepper, to taste

Instructions:

1. Prepare the Lasagna Noodles:
   • Cook the lasagna noodles according to package instructions. Drain and set aside. If you’re using no-boil noodles, you can skip this step.
2. Make the Béchamel Sauce:
   • In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to make a roux.
   • Gradually add the milk while whisking to prevent lumps. Continue to cook, whisking constantly, until the sauce thickens (about 5-7 minutes).
   • Once thickened, stir in garlic powder, onion powder, nutmeg (if using), salt, and pepper. Remove from heat and set aside.
3. Assemble the Lasagna:
   • Preheat your oven to 375°F (190°C).
   • In a greased 9×13-inch baking dish, spread a thin layer of the béchamel sauce on the bottom.
   • Layer 3 lasagna noodles over the sauce. Top with 1/3 of the shredded chicken, 1/3 of the diced ham, 1/3 of the Swiss cheese, and a drizzle of béchamel sauce.
   • Repeat the layers two more times, using the remaining noodles, chicken, ham, cheese, and sauce. Finish with a final layer of béchamel sauce, then sprinkle with the grated Parmesan cheese on top.
4. Bake the Lasagna:
   • Cover the baking dish with aluminum foil and bake for 25 minutes.
   • After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly, and the lasagna is heated through.
5. Let It Rest:
   • Once the lasagna is done, let it rest for about 10 minutes before slicing. This helps the layers set and makes it easier to serve.
6. Serve:
   • Serve the Chicken Cordon Bleu Lasagna warm, with a side salad or garlic bread for a complete meal.

Tips:

• Chicken: You can use shredded rotisserie chicken to save time, or bake and shred your own chicken breasts.
• Ham: For extra flavor, use deli-style ham or even prosciutto for a slightly more sophisticated twist.
• Make Ahead: You can assemble the lasagna ahead of time and store it in the fridge for 1-2 days before baking. You may need to add a few extra minutes to the baking time if it’s cold from the fridge.
• Extra Creamy: For an extra creamy lasagna, you can add 1/2 cup of heavy cream to the béchamel sauce in place of some of the milk.

This Chicken Cordon Bleu Lasagna is a flavorful, indulgent twist on two classic dishes. With layers of chicken, ham, creamy béchamel sauce, and melty Swiss cheese, it’s a comforting and satisfying meal that’s sure to impress!