Cordon Bleu Lasagna Recipe 445

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CHICKEN CORDON BLEU LASAGNA RECIPE BY TASTY



Chicken Cordon Bleu Lasagna Recipe by Tasty image

If you're looking for an indulgent dinner to whip up for friends and family, this is the dish for you. Layered with crispy breaded chicken, ham, lasagna noodles, and delicious cheese sauce, this lasagna is packed with flavor and sure to impress everyone.

Provided by Katie Aubin

Categories     Dinner

Time 1h15m

Yield 10 serving

Number Of Ingredients 21

2 lb boneless, skinless chicken breasts
2 teaspoons kosher salt, plus more to taste
1 ½ teaspoons pepper, plus more to taste
½ cup all-purpose flour
4 teaspoons dried oregano, divided
4 teaspoons onion powder, divided
4 teaspoons dried basil, divided
4 teaspoons garlic powder, divided
2 large eggs
2 cups panko bread crumbs, divided
½ cup canola oil
8 slices deli ham
¼ cup shredded gruyère cheese
8 lasagna noodles, oven-ready
fresh parsley, finely chopped, for garnish
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
4 cups warm milk
1 ½ cups shredded gruyère cheese
1 ½ cups swiss cheese, shredded
2 teaspoons kosher salt

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!

Nutrition Facts : Calories 661 calories, Carbohydrate 35 grams, Fat 35 grams, Fiber 1 gram, Protein 47 grams, Sugar 6 grams

CHICKEN CORDON BLEU LASAGNA



Chicken Cordon Bleu Lasagna image

A simple and fast chicken Cordon Bleu in lasagna form. Creamy, delicious, and satisfying.

Provided by fotoe!78

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h10m

Yield 6

Number Of Ingredients 13

1 (8 ounce) package lasagna noodles
½ cup butter
1 (8 ounce) package cream cheese, softened
½ teaspoon salt
½ teaspoon onion powder
¼ teaspoon ground black pepper
1 ½ cups shredded Swiss cheese
1 ¾ cups warm milk
2 ½ cups cooked chicken, chopped
8 ounces deli ham, chopped
½ cup shredded Swiss cheese
½ cup bread crumbs
1 pinch Italian seasoning, or to taste

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.

Nutrition Facts : Calories 691.1 calories, Carbohydrate 40.9 g, Cholesterol 156.3 mg, Fat 44.2 g, Fiber 1.8 g, Protein 34 g, SaturatedFat 26.5 g, Sodium 767.6 mg, Sugar 5.8 g

CORDON BLEU LASAGNA



Cordon Bleu Lasagna image

Five cheeses and a jar of prepared Alfredo sauce enhance this terrific lasagna recipe. It's effortless to prepare and kid-friendly, too. Karlene Burton JACKSON, TENNESSEE

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 12

2 large eggs, lightly beaten
1 carton (15 ounces) ricotta cheese
1 cup 4% cottage cheese
1/2 cup grated Parmesan cheese
1/4 cup plus 2 tablespoons minced fresh parsley, divided
1 jar (15 ounces) roasted garlic Alfredo sauce
2 cups cubed cooked chicken
2 cups cubed cooked ham
1/4 teaspoon garlic powder
6 lasagna noodles, cooked and drained
2 cups shredded part-skim mozzarella cheese
1 cup shredded Swiss cheese

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. ,

Nutrition Facts : Calories 373 calories, Fat 21g fat (11g saturated fat), Cholesterol 137mg cholesterol, Sodium 890mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 0 fiber), Protein 29g protein.

CHICKEN CORDON BLEU LASAGNA



Chicken Cordon Bleu Lasagna image

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.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h55m

Yield 12

Number Of Ingredients 15

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

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.

Nutrition Facts : Calories 450, Carbohydrate 24 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 1 g, Protein 25 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 2 g, TransFat 1 g

CHICKEN CORDON BLEU LASAGNA



Chicken Cordon Bleu Lasagna image

I originally found this recipe in a Pillsbury casseroles cookbook. It looked so interesting, different and yummy that i had to make it. I loved it and I hope you will too! This goes great with a nice white wine, a salad and some garlic bread.

Provided by Pepper Monkey

Categories     Chicken

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 13

2 eggs
1 (15 ounce) container ricotta cheese
1 cup cottage cheese
1/2 cup grated parmesan cheese
1/4 cup fresh parsley
2 cups diced cooked chicken
2 cups diced cooked ham
1/2 teaspoon garlic powder
1 (16 ounce) jar alfredo sauce (i used my own home made version)
6 uncooked lasagna noodles
2 cups mozzarella cheese
1 cup shredded swiss cheese
2 tablespoons chopped fresh parsley

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.

Nutrition Facts : Calories 414.3, Fat 23.9, SaturatedFat 12.4, Cholesterol 141.8, Sodium 404.9, Carbohydrate 13.9, Fiber 0.5, Sugar 1.5, Protein 34.5

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