Chicken Cordon Bleu Lasagna

Chicken Cordon Bleu Lasagna

Yield: Servings12

Recipe: Betty Crocker

Ingredients

  • 1/3cup plus 2 tablespoons butter
  • 1cup Italian-style Panko crispy bread crumbs
  • 2 ½ cups chicken broth (from 32-oz carton)
  • 2/3cup milk
  • 2 1/2teaspoons Dijon mustard
  • 4teaspoons chopped fresh thyme leaves
  • 1/4teaspoon pepper
  • 1/3cup Gold Medal™ all-purpose flour
  • 1package (8 oz) cream cheese, cubed
  • 1 1/4cups shredded Swiss cheese (4 oz)
  • 12uncooked oven-ready lasagna noodles
  • 3cups shredded cooked chicken
  • 1cup chopped cooked ham
  • 2cups shredded Monterey Jack cheese (8 oz)
  • Additional chopped fresh thyme leaves or Italian (flat-leaf) parsley, if desired

Instructions

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.

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