Chicken Cordon Bleu Lasagna Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
• Melt butter in a saucepan over medium heat; stir cream cheese into hot butter until it begins to melt, about 5 minutes. Season with salt, onion powder, and black pepper. Whisk warm milk gradually into cream cheese until smooth; stir in 1 1/2 cup Swiss cheese. Bring sauce to a simmer, stirring constantly, until cheese has melted and sauce has thickened, 5 to 10 minutes. Remove from heat.
• Spread 3/4 cup of cheese sauce into bottom of a 9x9-inch baking dish. Arrange 1/3 of the lasagna noodles over the sauce and spread half the cooked chicken and half the ham over the noodles. Pour 1 cup sauce over chicken and ham. Repeat layers starting with half the remaining lasagna noodles, remaining chicken, remaining ham, and 1 more cup of cheese sauce. Finish by layering remaining lasagna noodles, remaining sauce, 1/2 cup Swiss cheese, and bread crumbs; sprinkle top with Italian seasoning. Cover dish with aluminum foil.
• Bake in the preheated oven until casserole is bubbling, about 25 minutes. Remove foil and continue to bake until crumbs are browned, about 10 more minutes. Let casserole stand 5 to 10 minutes before serving.

Steps:

• Preheat the oven to 350°F (180°C).
• Slice the chicken breasts in half into cutlets and season with salt and pepper.
• In a medium bowl, whisk together the flour, salt, pepper, 2 teaspoons oregano, 2 teaspoons onion powder, 2 teaspoons basil, and 2 teaspoons garlic powder.
• In another medium bowl, beat the eggs.
• In another medium bowl, combine 1½ cups (75 G) of panko bread crumbs, the remaining 2 teaspoons garlic powder, 2 teaspoons basil, 2 teaspoons onion powder, and 2 teaspoons oregano.
• In a large skillet, heat the canola oil over medium-high heat.
• Bread the chicken cutlets by coating in the flour mixture, then in the egg, and finally in the panko.
• Working in batches, fry the breaded cutlets in the hot oil for 2 minutes on each side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
• Make the cheese sauce: In a small saucepan over medium heat, whisk together the butter and flour. Cook until the flour is golden brown, about 2 minutes.
• Slowly whisk in the warm milk until fully incorporated. Bring to a boil, then reduce the heat to low and simmer until thickened, about 3 minutes.
• Turn off the heat and whisk in the Gruyère and Swiss cheeses until completely melted. Add the salt and stir to combine.
• Spread about ⅓ of the sauce in the bottom of a 9x13-inch (22x30 cm) baking dish. Top with 4 lasagna noodles, 4 chicken cutlets, and 4 slices of ham. 13. Repeat to make another layer and then top with the remaining sauce.
• Sprinkle the remaining ½ cup (25 G) of panko bread crumbs and the Gruyère cheese over the top.
• Bake for 45-50 minutes, or until the top is golden brown and crispy.
• Garnish with chopped parsley and serve.
• Enjoy!

Steps:

• Preheat oven to 350°F.
• Beat together eggs, ricotta, cottage and parmesan cheeses and 1/4 cup parsley.
• In another bowl mix ham, chicken, garlic powder, half of the mozzarella and alfredo sauce.
• Grease a 13 x 9 baking dish and spread about 1/2 cup of the chicken mixture.
• Top chicken mixture with three uncooked lasagna noodles.
• Put half of the cheese mixture on next.
• Now half of the remaining chicken mixture.
• Repeat layers and top with swiss cheese and remaining mozzarella cheese. NOTE: you can use guyere instead of swiss, although I haven't tried this variation yet.
• Cover tightly with foil and bake for one hour or undit hot and bubbly on top.
• I like mine a little brown on top so I remove the foil in the last 10 minutes or so.
• Sprinkle with parsley and let stand for 15 minutes before serving.

Steps:

• Preheat oven to 350°. In a large bowl, combine eggs, ricotta, cottage cheese, Parmesan and 1/4 cup parsley; set aside. In another bowl, combine Alfredo sauce, chicken, ham and garlic powder., Spread 1/2 cup of the chicken mixture in the bottom of a greased 13x9-in. baking dish. Layer with half of the noodles and ricotta mixture. Top with half of the remaining chicken mixture and half of the mozzarella and Swiss cheeses. Repeat layers. , Cover and bake 40 minutes. Uncover; bake 10 minutes or a thermometer reads 160°. Let stand 15 minutes before cutting. Sprinkle with remaining parsley. Serve immediately. ,

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In small microwavable bowl, microwave 2 tablespoons of the butter uncovered on High 20 to 40 seconds or until melted. Add bread crumbs to bowl, and stir until mixed well; set aside.
• In 4-cup glass measuring cup, mix broth, milk, mustard, thyme and pepper; set aside. In 4-quart saucepan, melt remaining 1/3 cup butter over medium heat. With whisk, stir in flour until smooth. Cook and stir 1 to 2 minutes or until mixture is smooth and bubbly. Gradually stir broth mixture into saucepan. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in cream cheese and Swiss cheese. Cook, beating mixture with whisk, until cheeses are melted and mixture is smooth. Remove from heat.
• Spread 1 cup of the sauce in bottom of baking dish; top with a layer of 3 noodles. On top of noodles, spoon 1 cup of the chicken, 1/3 cup of the ham, 1 cup of the sauce and 1/2 cup of the Monterey Jack cheese. Repeat two more layers, starting with noodles. Top with remaining noodles, sauce and cheese. Spray piece of foil with cooking spray; cover sprayed side down. Bake 35 minutes.
• Remove from oven; uncover, and top with bread crumb mixture. Bake uncovered 10 to 15 minutes or until bread crumbs are lightly browned, noodles are tender and edges are bubbly. Let stand 20 minutes before serving. Garnish with additional thyme.