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Ingredients
- Lasagna noodles: These serve as the fluffy layers that soak up the cheese sauce. Choose a quality brand without too much salt and check the ingredients for semolina for best texture
- Unsalted butter: The base of a smooth rich sauce. Pick a good butter for pure flavor
- Cream cheese: Adds creamy tang and body to the sauce. Use the block kind and ensure it is well softened
- Salt and onion powder: Essential for seasoning and drawing out the savory notes
- Ground black pepper: For gentle heat and depth
- Warm milk: Makes the sauce velvety and blends everything together. Whole milk gives a richer texture but two percent will work
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- Shredded Swiss cheese: Nutty and classic for Cordon Bleu. Shred your own for best melting
- Cooked chicken: Tender protein that absorbs the sauce. Leftover roast chicken or poached breast works great
- Deli ham: Savory salty and the key Cordon Bleu identity. Choose one that is not overly sweet or smoked
- Bread crumbs: Crunchy contrast on top. Use fresh or panko for a golden finish
- Italian seasoning: Lifts the topping with herby aroma
- Aluminum foil: For an even bake and to trap moisture during baking
