Chicken Cordon Bleu Lasagna - Easy To Make

Made as written but used non-hydrogenated margarine, low fat cream and Swiss cheeses plus whole wheat lasagna noodles to make the recipe healthier. Loose bread crumbs did not appeal to me and if I make this again I will blend with a little margarine to hold them together. All in all I was pleased with how this turned out; I was able to use up a lot of leftovers in my fridge and it was delicious!


  •     9 lasagna noodles, cooked according to package directions
  •     4½ cups cooked and chopped chicken, grilled or rotisserie chopped
  •     1½ cups cooked and diced ham
  •     1½ - 2 cups cooked and chopped bacon
  •     3 cups Swiss cheese, grated


  •     ½ cup butter
  •     ½ cup flour
  •     4 cups milk
  •     1 teaspoon garlic powder
  •     1 teaspoon garlic salt
  •     ½ teaspoon salt
  •     ¼ teaspoon white pepper
  •     16 ounces cream cheese, softened


  1. In a large saucepan melt butter and add flour. Cook for 1 minute and then slowly add milk. Add garlic powder, garlic salt, salt and pepper. Stir with a whisk and bring to a boil over medium high heat. Stir in cream cheese and continue to stir until smooth. Remove from heat.
  2. Preheat oven to 350 degrees F.
  3. Spray a 9x13 inch baking dish with cooking spray.

To assemble:

  1. Place 3 lasagna noodles on the bottom of the pan.
  2. Layer ⅓ of the chicken over the noodles.
  3. Next layer ⅓ of the ham.
  4. Pour ⅓ of the sauce over the ham.
  5. Next sprinkle ⅓ of the cheese over the sauce
  6. Finally sprinkle ⅓ of the bacon over the cheese.
  7. Repeat 2 more times.
  8. Bake at 350 degrees F for 45 to 60 minutes.


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