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Thu Jun 21, 2018, 03:33 PM

Chicken 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.

9 lasagna noodles, cooked according to package directions
4 cups cooked and chopped chicken, grilled or rotisserie chopped
1 cups cooked and diced ham
1 - 2 cups cooked and chopped bacon
3 cups Swiss cheese, grated
SAUCE
cup butter
cup flour
4 cups milk
1 teaspoon garlic powder
1 teaspoon garlic salt
teaspoon salt
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/

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Arrow 7 replies Author Time Post
Reply Chicken Cordon Bleu Lasagna (Original post)
Arkansas Granny Jun 2018 OP
SharonClark Jun 2018 #1
Arkansas Granny Jun 2018 #2
trof Jun 2018 #3
Vinca Jun 2018 #6
csziggy Jun 2018 #4
Arkansas Granny Jun 2018 #5
csziggy Jun 2018 #7

Response to Arkansas Granny (Original post)

Thu Jun 21, 2018, 03:43 PM

1. Only 9 lasagna noodles?

Sounds yummy but the meat to noodle ratio seems off.
I'll let you know after I try it.

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Response to SharonClark (Reply #1)

Thu Jun 21, 2018, 03:49 PM

2. Come to think of it, I used 12 noodles.

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Response to Arkansas Granny (Original post)

Thu Jun 21, 2018, 05:03 PM

3. That looks good.

We use thinly sliced eggplant instead of noodles.
Saves a few carbs and calories.

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Response to trof (Reply #3)

Fri Jun 22, 2018, 07:50 AM

6. Do you pre-cook the eggplant slices when you use them?

My husband is a diabetic so I'm always trying to reduce carbs, but I haven't tried substituting eggplant for lasagna noodles.

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Response to Arkansas Granny (Original post)

Fri Jun 22, 2018, 12:14 AM

4. How many servings would you estimate this to be?

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.

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Response to csziggy (Reply #4)

Fri Jun 22, 2018, 05:29 AM

5. I used a 9 X 13 pan and it made 12 generous servings.

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.

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Response to Arkansas Granny (Reply #5)

Fri Jun 22, 2018, 10:17 AM

7. Thank you! That helps a lot.

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!

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