BLUE LASAGNA WITH CORDONE CHICKEN

Prep Time: 30 minutes
Cook Time: 50 minutes
Rest Time: 10 minutes
Total Time: 1 hour 30 minutes
Intensity (Difficulty): Medium
Servings: 6-8

This Blue Lasagna with Cordone Chicken is the ultimate comfort food, a dish that takes the beloved flavors of a classic Chicken Cordon Bleu—salty ham, tender chicken, and melted Swiss cheese—and transforms them into a warm, layered, and impossibly creamy lasagna. The “blue” in the name doesn’t come from food coloring, but from the rich, creamy sauce that gets its incredible depth and subtle tang from a touch of luxurious blue cheese, perfectly balanced by Swiss and mozzarella .

Imagine fork-tender pieces of chicken and savory ham, nestled between soft lasagna noodles and slathered in a velvety, from-scratch cheese sauce. It’s a decadent, elegant meal that feels restaurant-worthy, yet is simple enough to assemble for a special family dinner . Once you try this fusion of two classic dishes, it’s sure to become a regular request in your kitchen.

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Why You Will Love This Recipe

• Decadent Flavor Profile: It’s creamy, savory, and slightly tangy from the blue cheese, offering a sophisticated twist on a familiar favorite .

• Comfort Food at Its Finest: This lasagna is the definition of a warm, cheesy, and satisfying baked dish .

• Great for Make-Aheads: You can assemble this dish completely ahead of time and refrigerate it until you’re ready to bake, making it perfect for entertaining .

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Ingredients

For the Chicken Layer:

• 3 cups cooked chicken breast, shredded (a rotisserie chicken works great here!)

• 1½ cups diced smoked turkey ham or smoked beef strips

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• Salt and black pepper, to taste

• 1 tablespoon olive oil

For the Creamy Blue Sauce:

• 4 tablespoons (½ stick) unsalted butter

• 4 tablespoons all-purpose flour

• 3 cups whole milk, warmed

• 1 cup heavy cream

• 1½ cups shredded Swiss cheese

• 1 cup shredded mozzarella cheese

• ½ cup crumbled blue cheese

• ½ cup grated Parmesan cheese

• ½ teaspoon Dijon mustard

• ¼ teaspoon white pepper (or black pepper)

• A pinch of ground nutmeg

For Assembly:

• 9-12 lasagna noodles, cooked according to package directions

• 1½ cups shredded mozzarella cheese (for topping)

• Fresh parsley, chopped (for garnish)

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Instructions

1. Prepare the Chicken:
In a skillet over medium heat, warm the olive oil. Add the shredded chicken, diced ham, garlic powder, onion powder, salt, and pepper. Sauté for 3-4 minutes until the chicken is lightly golden and the ham is fragrant. Remove from heat and set aside .

2. Make the Creamy Blue Sauce:
In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to create a roux. It should be bubbly but not browned .
Gradually whisk in the warm milk and heavy cream. Continue whisking constantly to prevent lumps from forming. Bring the mixture to a gentle simmer and cook for 5-7 minutes, until it has thickened enough to coat the back of a spoon .
Reduce the heat to low. Add the Swiss cheese, mozzarella, blue cheese, and Parmesan. Stir continuously until all the cheeses are melted and the sauce is smooth and creamy. Finally, stir in the Dijon mustard, white pepper, and nutmeg. Taste and adjust seasoning if needed. Remove from heat .

3. Preheat and Prep:
Preheat your oven to 180°C (350°F). Lightly grease a 9×13-inch baking dish .

4. Assemble the Lasagna:
Spread a thin layer of the blue cheese sauce on the bottom of the prepared baking dish. This prevents the noodles from sticking.
Now, begin the layering process. Repeat the following layers until you run out of ingredients, finishing with a sauce and cheese layer on top:

1. Noodles: Place a layer of cooked lasagna noodles over the sauce, slightly overlapping if needed.

2. Chicken Mixture: Evenly distribute half of the seasoned chicken and ham mixture over the noodles.

3. Sauce: Spoon a generous amount of the creamy blue sauce over the chicken.

4. Cheese: Sprinkle a handful of the reserved mozzarella cheese over the sauce .
   For the final top layer, ensure you have a good covering of sauce and a generous sprinkling of mozzarella cheese. This will create a beautiful, golden-brown crust.

5. Bake to Perfection:
Cover the baking dish tightly with aluminum foil. This traps steam and ensures the lasagna cooks evenly without drying out. Bake for 30 minutes .
Carefully remove the foil and bake for another 15-20 minutes, or until the top is golden brown, bubbly, and the edges are slightly crispy .

6. Rest and Serve:
This is a crucial step! Remove the lasagna from the oven and let it rest on a wire rack for at least 10-15 minutes before slicing . This allows the layers to set, so you get clean, beautiful squares instead of a runny mess. Garnish with fresh chopped parsley and serve warm.

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Pro-Tips for Perfect Lasagna

• Don’t Skip the Rest: Letting the lasagna rest is not a suggestion; it’s a necessity. It allows the sauce to be reabsorbed and thicken, making for much cleaner slices.

• Warm Your Milk: Using warm milk for the sauce helps it incorporate into the roux more smoothly and prevents lumps.

• Add Veggies: Feel free to add a layer of sautéed mushrooms, spinach, or zucchini for extra flavor and nutrition .

• Make it Ahead: Assemble the lasagna completely, cover it, and refrigerate for up to 24 hours. You may need to add 10-15 minutes to the covered baking time if baking from cold .

What to Serve With It

This lasagna is rich and hearty, so it pairs perfectly with lighter sides to balance the meal .

• Simple Green Salad: A crisp salad with a light vinaigrette cuts through the creaminess beautifully .

• Garlic Bread: Perfect for sopping up any extra of that delicious blue cheese sauce.

• Steamed Vegetables: Broccoli, asparagus, or green beans are excellent choices .

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Nutrition Information

The following nutrition information is an estimate and provided as a courtesy. It is calculated based on the ingredients listed and for 6 servings. Actual values will vary depending on the specific ingredients and brands used.