CHICKEN CORDON BLEU LASAGNA

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CHICKEN CORDON BLEU LASAGNA

I won’t even attempt to minimize how harmful this is. I had no idea what to do with the massive quantity of flesh that remained after eating this ham. The ham, chicken, and other components in this lasagna dish are all bound together by the white sauce.

If you enjoy Easy Chicken Cordon Bleu, you have to try this. My thoughts instantly turned to my friends who are expecting and how I might surprise them with this. That’s how the recipe works.

What You Need:

  1. One 8-oz packet of lasagna noodles
  3. 1.5 cups of butter
  4. 1 (8-oz) tub of softened cream cheese
  5. 1/2 teaspoon of salt
  6. half a teaspoon of pepper powder
  7. 1/4 teaspoon of black pepper, ground.
  8. Swiss cheese, shredded, 1 and 3/4 cups
  9. 1/4 cup of hot milk
  10. 8 ounces of diced deli ham and 2 and 3/4 cups of cooked chicken
  11. Half a cup of Swiss cheese that has been shredded
  12. 1/3 cup of breadcrumbs
  13. 1/2 teaspoon of Italian spice, or more or less according to personal preference

Method:

 

  1. Preheat your oven at about 400 degrees Fahrenheit, or 200 degrees Celsius.
  2. Pour some salt into a large saucepan of water and bring it to a boil. Once the water reaches a rolling boil, add the lasagna and simmer, stirring occasionally, until the lasagna is cooked but still firm to the bite, approximately 8 minutes. Take off.
  3. Melt the butter in a medium-sized pot. After adding the cream cheese, stir for about five minutes, or until the cheese begins to melt. Add some salt and black pepper after chopping the onions. Whisk together the cream cheese and heated milk until smooth. Mix in 1 1/2 cups of Swiss cheese. Bring the sauce to a boil and whisk frequently after the cheese has melted and the sauce has thickened, which should take five to ten minutes. Remove the stove.
  4. Transfer 3/4 cup of the cheese sauce to the bottom of a 9×9-inch baking dish. Place a third of the sauced lasagna noodles on top, followed by a half of the cooked chicken and a half of the ham. Drizzle a cup of sauce over the chicken and ham.
  5. Begin by adding half of the leftover lasagna noodles, followed by half of the leftover ham, half of the leftover chicken, and one more cup of cheese sauce. Layering again as necessary.
  6. Finally, cover the top with the remaining lasagna noodles, sauce, bread crumbs, Italian seasoning, and half a cup of Swiss cheese. Cover the dish with aluminum foil.
  7. The casserole should be bubbling after about 25 minutes of baking in a preheated oven. Remove the foil and bake the crumbs for a further 10 minutes or until brown. Before serving, let the food sit for five to ten minutes.

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