Chicken Cordon Bleu Lasagna


Made as written but used non-hydrogenated margarine, low fat cream and Swiss cheeses plus whole wheat lasagna noodles to make the recipe healthier. Loose bread crumbs did not appeal to me and if I make this again I will blend with a little margarine to hold them together. All in all I was pleased with how this turned out; I was able to use up a lot of leftovers in my fridge and it was delicious!


    9 lasagna noodles, cooked according to package directions
    4½ cups cooked and chopped chicken, grilled or rotisserie chopped
    1½ cups cooked and diced ham
    1½ - 2 cups cooked and chopped bacon
    3 cups Swiss cheese, grated


    ½ cup butter
    ½ cup flour
    4 cups milk
    1 teaspoon garlic powder
    1 teaspoon garlic salt
    ½ teaspoon salt
    ¼ teaspoon white pepper
    16 ounces cream cheese, softened


    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.