Jan 17 2017
So it’s been some time since my last post, I see. Must be because I’ve been so busy over at Cooktop Cove, preparing and adapting slow cooker and casserole recipes. (Click on the links to check them out!) But while I’ve been over there (or in my own kitchen), toiling away, I’ve picked up some pretty great ideas, such as this Chicken Cordon Bleu Lasagna.
This is one I had assigned to me and I have to admit, I wasn’t thrilled about the thought at first. I mean, I know my way around a lasagna, I even have several different versions up on this site. But with chicken? And a white sauce? I just didn’t know.
Then I came to my senses and realized that Chicken Cordon Bleu is really just chicken, ham, and Swiss cheese. Stuff that all in between sheets of lasagna noodles, and what could be bad? It wasn’t – it was delicious!
However, it wasn’t so good when I first made this in the slow cooker when, for work, I was supposed to make it as a casserole! What does this mean? Other than the fact that I cook a lot and write about it a lot and that sometimes I get confused? It means I got to make it again and my freezer is now stuffed with Chicken Cordon Bleu Lasagna!
- 1/4 cup butter $0.53
- 1/4 cup all-purpose flour $0.04
- 4 cups milk $1.12
- 1 cup chicken stock $0.50
- 1 pinch nutmeg $0.02
- 2 cups Swiss cheese, shredded $4.49
- 9 (or so) lasagna noodles $1.49
- 4 cups cooked chicken, chopped or shredded $4.56
- 2 cups cooked ham, sliced $2.35
- 1 cup bacon, cooked and crumbled $4.32
- 1 cup mozzarella cheese, shredded $1.25
- Salt $0.01
- Freshly ground black pepper $0.01
Total cost $20.87
Cost per serving $3.47
1.) Place the butter in a medium-sized saucepan set over medium heat. Once it melts, add the all-purpose flour and whisk to combine completely. Let cook for 2 minutes so the raw flour can cook out. Slowly add the milk, whisking as you do to break up the clumps. Then add the chicken stock. Add the pinch of nutmeg and turn heat off under pan. Slowly stir in the Swiss cheese in parts, waiting until one addition is completely melted before adding the next. Season lightly with salt and a generous helping of black pepper.
2.) Spoon about 1/2 cup of the bechamel sauce into the bottom of a 6-quart slow cooker. Layer in lasagna noodles, then cooked chicken, then bacon, then ham. Spoon some more bechamel over top, then repeat layers until all noodles, chicken, ham and sauce are used. End with lasagna noodles and the bechamel poured over top.
3.) Place lid on slow cooker, turn to low and cook for 6 hours, or until lasagna noodles are soft and the dish is bubbling throughout. Sprinkle the mozzarella cheese over top, replace lid and cook for another 30 minutes, until the cheese is fully melted.
4.) Remove lid from slow cooker, turn heat off and let lasagna sit for about 20 minutes before slicing into and serving.
5.) Serve and enjoy!