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Chicken Cordon Bleu Lasagna

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“I originally found this recipe in a Pillsbury casseroles cookbook. It looked so interesting, different and yummy that i had to make it. I loved it and I hope you will too! This goes great with a nice white wine, a salad and some garlic bread.”
1hr 25mins

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Beat together eggs, ricotta, cottage and parmesan cheeses and 1/4 cup parsley.
  3. In another bowl mix ham, chicken, garlic powder, half of the mozzarella and alfredo sauce.
  4. Grease a 13 x 9 baking dish and spread about 1/2 cup of the chicken mixture.
  5. Top chicken mixture with three uncooked lasagna noodles.
  6. Put half of the cheese mixture on next.
  7. Now half of the remaining chicken mixture.
  8. Repeat layers and top with swiss cheese and remaining mozzarella cheese. NOTE: you can use guyere instead of swiss, although I haven't tried this variation yet.
  9. Cover tightly with foil and bake for one hour or undit hot and bubbly on top.
  10. I like mine a little brown on top so I remove the foil in the last 10 minutes or so.
  11. Sprinkle with parsley and let stand for 15 minutes before serving.

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