Cooking & Baking
Related: About this forumChicken Cordon Bleu Lasagna
I found this recipe online and thought I'd give it a try. I'm glad I did. The only tweak I made to the recipe was to add a little sour cream to the sauce. For ease of assembly, I mixed the meats and the sauce together instead of layering them. I reserved enough sauce for a topping and then sprinkled with a little shredded Italian cheeses. The next time I make it, I'll add a layer of steamed broccoli or asparagus.
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
SAUCE
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
Instructions
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.
Preheat oven to 350 degrees F.
Spray a 9x13 inch baking dish with cooking spray.
TO ASSEMBLE
Place 3 lasagna noodles on the bottom of the pan.
Layer ⅓ of the chicken over the noodles.
Next layer ⅓ of the ham.
Pour ⅓ of the sauce over the ham.
Next sprinkle ⅓ of the cheese over the sauce
Finally sprinkle ⅓ of the bacon over the cheese.
Repeat 2 more times.
Bake at 350 degrees F for 45 to 60 minutes.
https://www.chef-in-training.com/chicken-cordon-bleu-lasagna/
SharonClark
(10,014 posts)Sounds yummy but the meat to noodle ratio seems off.
I'll let you know after I try it.
Arkansas Granny
(31,577 posts)trof
(54,268 posts)We use thinly sliced eggplant instead of noodles.
Saves a few carbs and calories.
Vinca
(50,406 posts)My husband is a diabetic so I'm always trying to reduce carbs, but I haven't tried substituting eggplant for lasagna noodles.
csziggy
(34,147 posts)Several of the commenters asked but it was never answered at the site.
It sounds delicious, but I prefer rice to pasta. I might try it with layers of brown rice (or maybe eggplant or zucchini slices) and I love your idea of broccoli or asparagus.
If I try a variation I will try to come back and post the results here.
Arkansas Granny
(31,577 posts)I put some in the freezer and shared some with friends and co-workers, so I'll get some feedback.
I can think of many variations you could do with this. Penne or some other pasta would be good. Just mix everything together and add a crumb topping. A little sauteed onion and/or mushrooms would make a nice addition.
csziggy
(34,147 posts)With just two of us, making a 12 serving dish just is not practical. I might cut this down to a half or third for a more reasonable amount.
I made traditional lasagna last summer. We finally ate the last of it last month and that took us a week for the third we had. Like I said, I don't really like pasta that much but my husband loves Chicken Cordon Blue so he'd love a variation!