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Chicken Cordon Bleu Lasagna

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  • Prep 45 min
  • Total 1 hr 55 min
  • Servings 12
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We took two of our favorite meals and put them together for a weeknight dinner mash-up. Creamy, cheesy sauce, lasagna noodles, Swiss cheese, chicken and ham give this lasagna huge flavor.
By Betty Crocker Kitchens
Updated Sep 20, 2018
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Ingredients

  • 1/3 cup plus 2 tablespoons butter
  • 1 cup Progresso™ Panko Italian style crispy bread crumbs
  • 2 1/2 cups Progresso™ chicken broth (from 32-oz carton)
  • 2/3 cup milk
  • 2 1/2 teaspoons Dijon mustard
  • 4 teaspoons chopped fresh thyme leaves
  • 1/4 teaspoon pepper
  • 1/3 cup Gold Medal™ all-purpose flour
  • 1 package (8 oz) cream cheese, cubed
  • 1 1/4 cups shredded Swiss cheese (4 oz)
  • 12 uncooked oven-ready lasagna noodles
  • 3 cups shredded cooked chicken
  • 1 cup chopped cooked ham
  • 2 cups shredded Monterey Jack cheese (8 oz)
  • Additional chopped fresh thyme leaves or Italian (flat-leaf) parsley, if desired
Make With
Gold Medal Flour

Steps

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Oven-ready lasagna noodles are found in the pasta aisle of the grocery store. They’re great to use, as they don’t require boiling before assembling the lasagna.
  • tip 2
    Leftover cooked chicken or deli rotisserie chicken may be used in this recipe.

Nutrition

450 Calories, 28g Total Fat, 25g Protein, 24g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
250
Total Fat
28g
43%
Saturated Fat
15g
76%
Trans Fat
1g
Cholesterol
110mg
36%
Sodium
890mg
37%
Potassium
190mg
6%
Total Carbohydrate
24g
8%
Dietary Fiber
1g
3%
Sugars
2g
Protein
25g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
30%
30%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 1 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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