Blue Lasagna with Cordone Chicken: The Ultimate Comfort Food Fusion

Imagine the rich, creamy indulgence of a classic chicken cordon bleu—tender chicken, savory ham, and melty Swiss cheese—reimagined as a hearty, layered lasagna. Now imagine that lasagna bathed in a luxuriously smooth “blue” sauce, a velvety white cream sauce that gets its name not from blue cheese, but from its rich, pale hue and the generous addition of Swiss cheese. That’s exactly what this Blue Lasagna with Cordone Chicken delivers.

I first encountered this dish at a family gathering where someone brought a bubbling, golden-topped casserole that had everyone asking for the recipe. The first bite was revelatory. The layers of tender pasta, the creamy sauce, the savory chicken and smoked meat—it was familiar and entirely new all at once. It was comfort food elevated, a dish that felt both rustic and elegant.

Since then, I’ve perfected my own version, and today I’m sharing it with you. This Blue Lasagna with Cordone Chicken is the kind of meal that turns an ordinary dinner into an occasion. It’s rich, satisfying, and absolutely unforgettable.

Why You’ll Love This Blue Lasagna with Cordone Chicken

The perfect flavor combination. You get the classic cordon bleu pairing of chicken, ham, and Swiss cheese, but in a creamy, layered lasagna format that’s even more indulgent.

Incredibly creamy and rich. The homemade “blue” sauce—a béchamel enriched with Swiss, mozzarella, and Parmesan—is luxuriously smooth and coats every layer perfectly.

Impressive yet approachable. This looks and tastes like a restaurant-quality dish, but it’s made with simple ingredients and straightforward techniques.

Make-ahead friendly. Assemble it in advance and bake when ready. Perfect for entertaining.

Crowd-pleasing. I’ve never met anyone who didn’t love this lasagna. It’s always the first dish to disappear at gatherings.

Customizable. Add vegetables, switch up the cheeses, use rotisserie chicken for convenience—make it your own.

Freezer-friendly. Stock your freezer with a batch for emergency comfort food cravings.

What Does “Blue Lasagna with Cordone Chicken” Mean?

Let’s break down the name, because it’s a bit unusual and wonderfully descriptive.

“Cordone Chicken” refers to the flavors of chicken cordon bleu—a classic dish of chicken breast stuffed with ham and Swiss cheese, then breaded and fried or baked. In this lasagna, we capture those same flavors by layering tender cooked chicken and smoked meat (ham or smoked turkey/beef) between the pasta and sauce.

“Blue Lasagna” doesn’t mean blue cheese (though that would be a different, also delicious variation). The “blue” refers to the creamy white sauce that gives the lasagna its rich, pale color. It’s a béchamel-style sauce enriched with Swiss cheese, which contributes to its luxurious creaminess and subtle pale tone .

Together, these elements create a lasagna that’s truly greater than the sum of its parts—a comforting, elegant, deeply satisfying dish.

The Complete Ingredient Breakdown

For the Chicken Layer:

3 cups cooked chicken breast, shredded or diced

This is the protein foundation. Rotisserie chicken works beautifully and adds extra flavor. You can also poach or bake chicken breasts specifically for this dish.

1½ cups diced smoked turkey or smoked beef

This adds that classic cordon bleu savory, smoky element. Smoked turkey is leaner; smoked beef is richer. Both work wonderfully. Traditional ham is also perfect .

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

These simple seasonings ensure the chicken layer is flavorful throughout.

For the Creamy “Blue” Sauce:

4 tablespoons butter

The foundation of the roux. Unsalted butter gives you control over the salt level.

4 tablespoons all-purpose flour

Whisked with the butter to create a roux that thickens the sauce.

3 cups warm milk

Warm milk incorporates more smoothly than cold, preventing lumps. Whole milk gives the richest result.

1 cup heavy cream

This is optional but highly recommended—it takes the sauce from creamy to luxuriously decadent.

1½ cups shredded Swiss cheese

The star cheese. Swiss melts beautifully and adds that classic cordon bleu flavor with a subtle nuttiness .

1 cup shredded mozzarella cheese

Adds wonderful meltability and stretches beautifully between layers.

½ cup grated Parmesan cheese

Adds salty, nutty depth.

½ teaspoon salt (or to taste)

¼ teaspoon white pepper

White pepper blends invisibly into the sauce while adding gentle heat.

A small pinch of nutmeg

This is the secret to an authentic béchamel—just a tiny amount enhances all the other flavors.

For Assembling:

Lasagna sheets

Use no-boil noodles for convenience, or cook traditional lasagna noodles according to package directions. The amount needed depends on the size of your dish and number of layers.

1 to 1½ cups extra mozzarella or Swiss cheese for topping

This creates that irresistible golden, bubbly crust.

2 tablespoons chopped parsley (optional)

For garnish and freshness.

Step-by-Step Instructions

Step 1: Prepare the Creamy “Blue” Sauce

In a large saucepan over medium heat, melt the butter. Once melted and bubbly, whisk in the flour. Cook for about 1 minute, whisking constantly, until the mixture is lightly bubbling but not browned. This cooks out the raw flour taste.

Gradually pour in the warm milk while whisking continuously to prevent lumps. Continue whisking until the mixture thickens and comes to a gentle simmer.

Stir in the heavy cream, shredded Swiss cheese, mozzarella, Parmesan, salt, white pepper, and nutmeg. Continue stirring until all the cheeses melt and the sauce becomes smooth and creamy .

Remove from heat and set aside. The sauce will continue to thicken slightly as it cools.

Step 2: Prepare the Chicken Mixture

In a mixing bowl, combine the cooked chicken, diced smoked turkey or beef, garlic powder, onion powder, salt, and black pepper. Stir until everything is evenly seasoned .

Step 3: Preheat and Prep the Baking Dish

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or a similar-sized casserole dish.

Step 4: Assemble the Lasagna

This is where the magic happens. Follow this layering order:

Spread a thin layer of the creamy sauce on the bottom of the dish. This prevents the noodles from sticking and adds moisture.

Add a layer of lasagna sheets over the sauce. If using no-boil noodles, they’ll soften during baking. If using cooked noodles, arrange them slightly overlapping.

Spread a portion of the chicken mixture evenly over the noodles.

Ladle more sauce over the chicken layer, spreading to cover.

Repeat the layers—noodles, chicken mixture, sauce—until all ingredients are used. The number of layers depends on the depth of your dish.

Finish with a generous layer of sauce on top, and sprinkle with the extra mozzarella or Swiss cheese. This creates that beautiful golden crust .

Step 5: Bake

Cover the dish with foil and bake for 30 minutes. The foil traps steam and ensures even cooking.

Remove the foil and bake for another 15-20 minutes, until the top is golden brown and bubbly, and the lasagna is heated through .

Step 6: Rest and Serve

This step is crucial. Let the lasagna rest for 10-15 minutes before slicing. This allows the layers to set, making for cleaner slices and better texture.

Garnish with chopped parsley if desired, and serve warm.

The Science Behind Perfect Blue Lasagna

Why the sauce is called “blue”: The sauce is a creamy white béchamel enriched with Swiss cheese, which gives it a slightly pale tone compared to traditional tomato-based sauces. This pale, “blue” appearance is where the name comes from .

The roux is essential: Cooking the flour in butter creates a roux that thickens the sauce properly. Skipping this step or not cooking it long enough will result in a raw flour taste and thin sauce.

Warm milk prevents lumps: Adding cold milk to a hot roux can create lumps. Warm milk incorporates smoothly, creating a silky sauce.

Resting allows setting: Lasagna needs time after baking for the starches to set and the layers to firm up. Cutting too soon results in a soupy mess.

Troubleshooting Common Issues

My Lasagna Is Watery

Several possible causes:

· Noodles released too much starch (if using cooked noodles, drain well)
· Sauce wasn’t thick enough before assembling
· Not enough resting time

Next time, ensure your sauce is properly thickened before layering, and always let the finished lasagna rest for 10-15 minutes.

My Lasagna Is Dry

· Not enough sauce between layers
· Baked uncovered too long
· Noodles absorbed too much moisture

Make sure each layer has generous sauce coverage, and keep covered with foil for the first part of baking.

The Top Is Burning

If the cheese topping browns too quickly, tent loosely with foil for the last 10-15 minutes of baking.

My Sauce Is Lumpy

Lumps usually come from adding milk too quickly or not whisking enough. Next time, add milk gradually while whisking constantly. If it’s already lumpy, an immersion blender can sometimes save it.

The Layers Slide Apart When Served

Not enough resting time, or the lasagna was cut while too hot. Let it rest a full 15 minutes before slicing.

Delicious Variations

Once you’ve mastered the basic recipe, try these variations.

Add Vegetables

Layer in sautéed spinach, mushrooms, or zucchini for extra nutrition and flavor. If using spinach, make sure to squeeze out excess water .

Different Cheeses

Try provolone or mild Gouda instead of Swiss for a slightly different flavor profile .

Use Rotisserie Chicken

Rotisserie chicken is a fantastic time-saver and adds wonderful flavor .

Make It Ahead

Assemble the lasagna up to one day in advance, cover, and refrigerate. Bake when ready to serve .

Spicy Version

Add red pepper flakes to the chicken mixture or use pepper jack cheese for heat.

Broccoli Cordon Bleu Lasagna

Add a layer of steamed broccoli florets. The combination is classic and delicious.

What to Serve With Blue Lasagna with Cordone Chicken

Fresh green salad: With a light vinaigrette to cut through the richness.

Garlic bread or breadsticks: For sopping up any extra sauce.

Steamed vegetables: Broccoli, green beans, or asparagus pair beautifully.

Roasted vegetables: For a heartier side.

White wine: A crisp Sauvignon Blanc or unoaked Chardonnay complements the creamy sauce perfectly.

Simple tomato salad: With fresh basil and olive oil for brightness.

Storage and Make-Ahead Tips

Refrigerator: Store in an airtight container for up to 3 days .

Freezer: This lasagna freezes beautifully. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating .

Reheating: Cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions. If reheating from chilled, add a small splash of milk or cream to keep it moist .

Make-ahead for gatherings: Assemble the lasagna a day ahead, refrigerate, and bake fresh when ready to serve.

Why This Recipe Deserves a Place in Your Kitchen

This Blue Lasagna with Cordone Chicken is the kind of dish that becomes legendary. It’s the one friends request for dinner parties. The one family members ask for on special occasions. The one you find yourself making just because you deserve something extraordinary.

I’ve made this lasagna for holiday gatherings where it stole the show from the turkey. I’ve made it for casual dinners where everyone went back for thirds. I’ve made it for myself on days when only the ultimate comfort food would do.

Every single time, it delivers. Every single time, people can’t believe how good it is. Every single time, I’m reminded why this recipe is a keeper.

The creamy sauce, the tender chicken, the smoky meat, the melty cheese—all layered between perfect pasta—it all comes together into something truly special.

This recipe has become a staple in my kitchen for good reason. It’s reliable, impressive, and always delicious. It turns simple ingredients into something that feels like a celebration.

And now it can be that for you too.

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Have you made this Blue Lasagna with Cordone Chicken? What variations did you try? I’d love to hear about your experience in the comments below!

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