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Chicken Cordon Bleu Lasagna - Printable Version

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Chicken Cordon Bleu Lasagna - esgunn - 10-23-2008

Here you go Billy, even though you were just whining about too many recipes!!

I am not quite sure on the scale of the current recipe. If I remember right it makes two 8x8 recipes - not deep and there is extra sauce - the kids love it on rice or potatoes.


* Exported from MasterCook *

Chicken Cordon Bleu Lasagna

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Main Dish Main Dish Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pound boneless skinless chicken breast
1/2 cup chicken broth
1 pound lasagna noodles
1 teaspoon salt
1 tablespoon vegetable oil
8 ounces ham -- shredded
parsley
1 1/8 cup butter
11 tablespoons all-purpose flour
3 cups milk
2 1/4 cups half and half
1 1/2 cup chicken broth
2 1/4 cups grated Parmesan cheese
1 teaspoon salt

Cook chicken in pan or Dutch oven with 1/2 cup broth and small amount of
water. Cool and cut into bite size pieces. Save broth. Cook lasagna
noodles with salt and oil. Drain and spread on waxed paper. Melt butter,
add flour, cook and stir slowly; add milk, half and half, and broth.
Cook until boiling, stirring constantly. Add cheese and parsley.

Grease Pans. Spread a little sauce on bottom of pan and layer noodles
(about 6), sauce, chicken, and ham. Repeat 3 times ending with sauce.
Bake at 350 F. for 30 minutes uncovered.


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NOTES : Makes a 9x13 and an 8x8 pan. One to eat, one for the
freezer.

Use Barilla ready to cook/no boil lasagna noodles to make
it easier.


Re: Chicken Cordon Bleu Lasagna - labradors - 10-24-2008

Must try this, but shall probably use Swiss instead of Parmesan to keep it more in line with the usual Cordon Bleu.


Re: Chicken Cordon Bleu Lasagna - esgunn - 10-24-2008

It is true that it is not true Cordon Bleu, But it sure is good. I always get asked for the recipe. It is a family favorite. If you try it witht he swiss, please post results. I have only made it the original, and we have always loved it.


Re: Chicken Cordon Bleu Lasagna - cjs - 10-24-2008

That's what I was going to ask - no Swiss?? Looks good tho. Now you have me thinking - I used to make this chicken for my customers and I bet it would be good to use this sauce to toss some noodles (not lasagna) and top with the chicken rolls...hmmmmm. (Not to make your posted recipe better, Erin, just playing here.)

CHICKEN CORDON BLEU

6 ea boneless, skinless chicken breasts (pound a little to flatten)
1/3 c Panko or dry bread crumbs
1 T. vegetable oil
6 slice of ham (or turkey or whatever you prefer)
6 slice Swiss cheese
1 lg egg, beaten

Preheat oven to 350° & lightly coat a b. sheet w/vege cooking spray.
Combine bread crumbs and oil.

Top each breast with a slice of ham and a slice of cheese, folding as needed to fit.
Roll up & secure w/toothpicks.

Dip each roll in egg; coat w/crumbs; place on b. sheet.
Bake 20 minutes or to 160°.

Remove picks before serving.

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NOTES : These freeze nicely.


Re: Chicken Cordon Bleu Lasagna - esgunn - 10-24-2008

It sounds great Jean, and another good use for this recipe - or after I make the lasagnas to use up the leftover sauce I always seem to have.

Thanks!


Re: Chicken Cordon Bleu Lasagna - bjcotton - 10-24-2008

Yeah Erin, I whine a lot don't I? But the way it's going I figure I'll live forever anyway, so I just keep adding recipes.


Re: Chicken Cordon Bleu Lasagna - cjs - 10-24-2008

You're too ornery not to, Billy J!


Re: Chicken Cordon Bleu Lasagna - labradors - 10-24-2008

Question: The ingredient list mentions chicken broth twice - once for cooking the chicken, and the other time, for the sauce. The instructions say to save the broth that was used for cooking the chicken, but in the part about the sauce, it only says "butter, add flour, cook and stir slowly; add milk, half and half, and broth." The way that's written, since it does not mention the previously reserved broth, and does not say "all the broth," it would appear to mean just the second amount of broth from the ingredient list. Is it really SUPPOSED to mean to use ALL the broth, including what had been reserved from cooking the chicken? I don't want to get the wrong amount of liquid.

Thanks.


Re: Chicken Cordon Bleu Lasagna - pjcooks - 10-24-2008

I read, use all the broth. 2+cups of cheese to a little over 4 cups of liquids sounds about right to me.

You could always save that last bit and thin your sauce if necessary.

PJ


Re: Chicken Cordon Bleu Lasagna - labradors - 10-24-2008

Quote:

I read, use all the broth. 2+cups of cheese to a little over 4 cups of liquids sounds about right to me.

You could always save that last bit and thin your sauce if necessary.




Thanks. Since I'll be using Swiss, instead of Parmesan, I was thinking of adding it as another layer, on top of the ham, rather than trying to blend it in with the sauce. Some cheeses don't behave well for melting in with liquids, and Parmesan would just blend in, rather than melting, so the Swiss will probably need to be handled differently.