Introduction
Get ready for a culinary adventure that starts with a riddle! Our latest creation, the “Blue Lasagna with Cordone Chicken,” might conjure images of an otherworldly, sapphire-hued dish. But fear not, intrepid foodies, for while our title is a playful nod to a creative spark, the visual reality is a symphony of golden-brown perfection, rich flavors, and comforting warmth. Forget the literal blue; prepare your senses for an exquisitely cheesy, deeply savory casserole that promises to be the star of your next family dinner or potluck. This isn’t just any lasagna; it’s a hearty, satisfying meal designed to bring joy and deliciousness to your table, proving that sometimes the most delightful surprises come in unexpected packages.
This recipe takes the beloved concept of a creamy, layered lasagna and infuses it with the sophisticated, comforting flavors inspired by Chicken Cordon Bleu. Imagine succulent chicken, savory ham, and a medley of rich cheeses, all nestled between tender pasta sheets and bathed in a luscious, creamy sauce, then baked to a bubbly, golden perfection. It’s the ultimate comfort food, elevated with a sophisticated twist that makes every bite a memorable experience. The harmonious blend of textures—from the crispy, caramelized cheese topping to the tender pasta and creamy filling—ensures a truly satisfying culinary journey.
Whether you’re a seasoned chef looking for a new twist on a classic or a home cook eager to impress, this “Blue Lasagna with Cordone Chicken” (minus the actual blue, of course!) is a testament to the magic that happens when familiar ingredients are combined in an innovative way. It’s a dish that promises to warm you from the inside out, leaving everyone at the table asking for seconds. So, let’s dive into creating this golden masterpiece that will undoubtedly become a new favorite in your recipe repertoire.
Nutritional Information
Per serving (approximate values, based on 8 servings):
- Calories: 680
- Protein: 45g
- Carbohydrates: 50g
- Fat: 35g
- Fiber: 3g
- Sodium: 1300mg
Ingredients
- 12-14 lasagna noodles, oven-ready or regular (if regular, cook al dente according to package directions)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 cups cooked chicken, shredded or diced (from about 1.5 lbs raw chicken breast or thighs)
- 8 ounces deli ham or prosciutto, diced
- 1 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/2 cup chicken broth
- 1/4 cup dry white wine (optional, for deglazing)
- 1/2 cup grated Parmesan cheese, divided
- 1/2 cup grated Swiss cheese, divided
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1/2 cup milk
- 1/4 cup all-purpose flour
- 4 tablespoons unsalted butter
- 3 cups whole milk
- 1/4 teaspoon nutmeg
- Salt and black pepper to taste
- 3 cups shredded mozzarella cheese, divided
- 1/4 cup fresh parsley, chopped (for garnish, optional)
Instructions
- If using regular lasagna noodles, cook them according to package directions until al dente. Drain, rinse with cold water to prevent sticking, and set aside.
- Preheat your oven to 375°F (190°C).
- Prepare the chicken and ham filling: Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in the diced ham and cook for 2-3 minutes until lightly browned. Add the cooked chicken, dried parsley, dried chives, black pepper, and onion powder. Stir to combine.
- If using, deglaze the pan with white wine, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes until reduced. Pour in the chicken broth and bring to a gentle simmer. Remove from heat and set aside.
- In a medium bowl, combine the softened cream cheese, sour cream, and 1/2 cup of milk. Mix until smooth and well combined. Stir this mixture into the chicken and ham filling.
- Prepare the béchamel sauce (white sauce): In a separate medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in the 3 cups of whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens and comes to a gentle simmer, about 5-7 minutes. Season with nutmeg, salt, and black pepper to taste. Remove from heat.
- Assemble the lasagna: Spread about 1/2 cup of the béchamel sauce evenly on the bottom of a 9×13-inch baking dish.
- Arrange a single layer of lasagna noodles over the sauce (usually 3-4 noodles, depending on width).
- Spread half of the chicken and ham filling evenly over the noodles.
- Sprinkle with 1 cup of shredded mozzarella cheese, 1/4 cup of grated Parmesan cheese, and 1/4 cup of grated Swiss cheese.
- Drizzle about 1 cup of the béchamel sauce over the cheese layer.
- Repeat the layers: another layer of noodles, the remaining chicken and ham filling, another 1 cup of mozzarella, the remaining 1/4 cup Parmesan, and remaining 1/4 cup Swiss cheese.
- Top with the final layer of noodles. Pour the remaining béchamel sauce evenly over the top, making sure to cover all the noodles.
- Sprinkle with the remaining 1 cup of mozzarella cheese.
- Cover the baking dish loosely with aluminum foil (you can spray the underside of the foil with cooking spray to prevent cheese from sticking).
- Bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly. If you want a deeper golden crust, you can carefully broil for the last 2-3 minutes, watching closely to prevent burning.
- Remove the lasagna from the oven and let it rest for at least 15-20 minutes before slicing and serving. This resting period is crucial for the layers to set and prevents the lasagna from falling apart.
- Garnish with fresh chopped parsley, if desired, before serving.
Cooking Tips and Variations
For the best results, always measure your ingredients precisely, especially when it comes to the béchamel sauce, to ensure the correct consistency. When cooking your chicken, consider poaching it in broth or baking it simply seasoned to keep it moist and tender for the lasagna. If you’re short on time, a store-bought rotisserie chicken works wonderfully and saves a step. Don’t rush the resting period after baking; it’s essential for the lasagna to set, making it much easier to slice neatly. For an extra layer of flavor, you can lightly sauté the diced ham or prosciutto until slightly crispy before adding it to the chicken mixture. This brings out its smoky notes beautifully.
To vary this recipe, consider adding a layer of sautéed spinach or mushrooms for extra vegetables and earthy flavor. A pinch of red pepper flakes in the chicken mixture or béchamel sauce can add a subtle kick if you enjoy a little heat. For a richer, tangier flavor, a small amount of blue cheese (like Gorgonzola or Stilton) could be crumbled into one of the cheese layers, offering a playful nod to our “blue” title and a bold flavor contrast. Alternatively, swap out Swiss cheese for Gruyere for a nuttier, more complex cheesy depth. If you prefer a lighter sauce, you can use low-fat milk and cream cheese, though the full-fat versions provide the most luxurious texture. Experiment with different fresh herbs; thyme or rosemary could also complement the chicken and ham beautifully. This recipe is incredibly versatile, so feel free to make it your own!
Storage and Reheating
To store leftover “Blue Lasagna with Cordone Chicken,” allow it to cool completely to room temperature. Once cooled, cover the baking dish tightly with plastic wrap or aluminum foil, or transfer individual portions to airtight containers. It will keep fresh in the refrigerator for up to 3-4 days. For longer storage, the lasagna freezes beautifully. You can freeze the entire baked and cooled lasagna (covered tightly with foil) or individual slices in freezer-safe containers for up to 3 months. Thaw frozen lasagna overnight in the refrigerator before reheating.
To reheat, for individual portions, microwave on medium power until heated through, usually 2-4 minutes, depending on your microwave. For a larger portion or the entire dish, preheat your oven to 350°F (175°C). Cover the lasagna loosely with foil to prevent drying out and bake for 20-30 minutes, or until thoroughly heated and bubbly in the center. If reheating from frozen, it may take 45-60 minutes or more. You can remove the foil for the last 10 minutes to crisp up the cheese topping slightly. Ensure the internal temperature reaches 165°F (74°C) for safe consumption.
Frequently Asked Questions
What makes this “Blue” Lasagna? Is it actually blue?
No, this lasagna is not actually blue! The “Blue” in the title is a creative and playful misnomer, meant to intrigue and spark curiosity. Visually, our lasagna is a beautiful golden-brown, rich with cheesy goodness, as seen in the image. It’s a nod to creative naming rather than a literal color.
Can I prepare this lasagna ahead of time?
Absolutely! Lasagna is an excellent make-ahead dish. You can assemble the entire lasagna up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. When ready to bake, remove it from the refrigerator about 30 minutes before baking to allow it to come closer to room temperature, then bake as directed, adding an extra 10-15 minutes to the covered baking time.
What kind of chicken is best for this recipe?
You can use cooked chicken breast or thighs, shredded or diced. Leftover roasted chicken, poached chicken, or even a store-bought rotisserie chicken works perfectly and saves a lot of time. The key is to have tender, moist chicken that can easily be incorporated into the creamy filling.
Can I substitute the cheeses?
Yes, you can certainly experiment with different cheeses! While mozzarella, Parmesan, and Swiss are recommended for the classic “Cordon Bleu” flavor profile, you could try Gruyere for a nuttier taste, provolone for a sharper flavor, or even a blend of Italian cheeses. Just ensure you have good melting cheeses for the layers and a hard, grating cheese for flavor and crust.
