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chicken cordon bleu lasagna
Published Feb 20, 2008Views: 537
I'm not sure how this new recipe blog is supposed to work, but I do know that a recipe of any length isn't going to fit where there's a 1000 character limit.
Soooo... here's a recipe I tried this past weekend that turned out pretty darn good. I did quite a bit of "spicing it up", adding garlic, freshly ground black pepper, and using grated mozzerella cheese in place of some of the Parmesan. As well, since it was for a crowd, I baked it ahead of time, then reheated it for the meal, adding finely shredded mozzerella cheese to the top before reheating @ 350º.
Anyway, this is a great base recipe if you like to work your own magic in the kitchen. I'd like to hear from anyone who may try this, as to any changes you may implement of your own.
Chicken Cordon Bleu Lasagna Serves 12
1.5 lbs. boneless, skinless chicken
1 lb. lasagna noodles (I used oven ready)
1 T. vegetable oil
1/2 c. chicken broth
1 tsp. salt
8 oz. shredded ham
1 T. parsley, or to your liking
Sauce:
1 1/8 c. butter
2 1/4 c. half and half
1 tsp. salt
11 T. all-purpose flour
1 1/2 c. chicken broth
3 c. milk
2 1/4 c. grated Parmesan cheese
Cook chicken in a large pot/Dutch oven with 1/2 c. broth and a small amount of water; cool & cut in bite sized pieces, reserving broth. Cook noodles with salt & oil; drain and spread on waxed paper.
Sauce: In a large saucepan, melt butter; add flour and cook while stirring slowly. Add milk, half & half, and broth to pot; stir constantly until mixture reaches a boil. Add Parmesan and parsley to sauce; stir to combine.
Assembly: Preheat oven to 350º. Grease a 9 x 13 in. baking dish. Spread a small amount of sauce on the bottom and layer noodles, then more sauce, chicken, and the ham. Repeat 3 times, ending with sauce. Bake uncovered @ 350º for 30 minutes or until done. (I had to bake mine longer, but had doubled the recipe and also have the MOST hateful oven in the world for not holding the temperature! I cooked it until the sauce bubbled and the lasagna didn't have much mobility when the pan was shaken.)
Bon appetit!
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GOLO member since August 20, 2007
February 20, 2008 7:41 a.m.
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GOLO member since July 2, 2007
February 20, 2008 7:53 a.m.
February 20, 2008 8:26 a.m.
GOLO member since October 2, 2007
February 20, 2008 8:26 a.m.
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February 20, 2008 8:48 a.m.
GOLO member since July 2, 2007
February 20, 2008 8:57 a.m.
The idea to use eggplant in lieu of pasta crossed my mind, but it wasn't in season to use this time.
That might be an option for your hubby. BTW, this was made for my dad's birthday party, and he is also diabetic so I look for ways to help with that at all times. Luckily, he's right on top of his and can cheat a little now and then!
GOLO member since September 20, 2007
February 20, 2008 10:20 a.m.
GOLO member since September 20, 2007
February 20, 2008 10:26 a.m.
GOLO member since July 12, 2007
February 20, 2008 11:37 a.m.
GOLO member since October 2, 2007
February 20, 2008 12:25 p.m.
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