Chicken Cordon Bleu White Lasagna
This Chicken Cordon Bleu White Lasagna will be the most amazingly flavorful lasagna that you will ever taste. This recipe includes several tips to cut down on the prep time as well.
Ingredients
- 2 Tablespoons Olive oil
- 1 Teaspoon Salt
- ½ Teaspoon Black pepper
- 1½ Pounds Chicken tenderloins
- 48 Ounces Alfredo sauce (jarred)
- 16 Ounces Diced ham
- 18 Ounces Oven ready lasagna
Cheese Filling Mixture
- 24 Ounces Whole milk ricotta cheese
- 6 Ounces Shredded swiss cheese
Topping
- 7 Ounces Shredded mozzarella cheese
- 4 Ounces Shredded parmesan cheese
- 3 Tablespoons Grated parmesan cheese
- 1 Teaspoon Dried oregano
- ½ Teaspoon Black pepper
Instructions
- Heat the olive oil in a skillet on medium heat. Add the chicken tenderloins, salt and black pepper. Cook for 6 minutes and flip. Cook for an additional 6 minutes and set aside. Slice the chicken.
- Preheat oven to 375°. In a large saucepan, heat the alfredo sauce, diced ham and sliced chicken tenderloins on medium heat. Stir frequently and allow to heat for 10-12 minutes.
- Pan spray a lasagna pan. Using a ladle, add alfredo sauce to cover the bottom of the pan. This will be about 2-3 spoonfuls. Try to get mostly just the sauce and not the ham or chicken for this. However, if a few pieces slip through, that's perfectly fine.
- Cover the sauce with the oven ready lasagna. Cover in a single layer with the lasagna slightly overlapping. Don't be afraid to break pieces to fit on the end of each layer. I try to alternate which side the "ugly" lasagna pieces are on.
- Add half of the cheese filling mixture. Spread and flatten over the lasagna.
- Add half of the alfredo sauce mixture. Spread over the cheese filling mixture.
- Cover with another layer of the lasagna noodles. Repeat these steps. Add the remaining half of the cheese filling mixture and the alfredo sauce mixture over that. Cover with lasagna.
- Add the shredded mozzarella, shredded parmesan, grated parmesan, dried oregano and black pepper. Cover tightly with aluminum foil. Bake for 55-60 minutes or until lasagna is fork tender. Let stand for 10 minutes sealed in foil. Allow to sit for 5 minutes uncovered. Cut, serve and enjoy! Pro Tip: Be patient during the cooling process. The cooling is important and allows time for the sauce to thicken.
