CHICKEN CORDON BLEU LASAGNA (PERFECT FOR HOLIDAY HAM!)

My favorite way to use left over ham is to chop it up and brown it in a skillet so it's almost like bacon crumbles and then use it on pastas or top roasted potatoes and brussels sprouts with it, like a left over version of a previous recipe I made with all those flavors!

Ingredients

1 stick unsalted butter
4 cloves of garlic minced
1/2 cup flour
4 cups milk
1/2 teaspoon Kosher salt
1/2 teaspoon fresh cracked black pepper
16 ounces cream cheese, at room temperature
12 lasagna pasta sheets, cooked two minutes shy of directions
2 chicken breasts, cooked and chopped into 1/2 chunks
2 cups Smithfield Ham, cut into 1/2 inch cubes
2 cups Swiss cheese, cut into 1/2 inch cubes
2 cups mozzarella cheese, cut into 1/2 inch cubes

Instructions

Pre-heat the oven to 375 degrees.
In a large pot add the butter and garlic.
When melted add in the flour and whisk.
Slowly pour in the milk, add the salt and pepper and whisk until fully combined and thickened (5-7 minutes).
Add in the cream cheese and whisk until fully combined.
To make your lasagna add a scoop of the milk mixture to coat the bottom of your pan.
Layer three sheets of pasta across the pan.
Add a third of the chicken and ham.
Cover with a quarter of each cheese.
Add a third of the sauce.
Repeat until you have three full layers.
Cover with your remaining three sheets of pasta.
Cover with your remaining cheese, wrap with foil and bake for 45 minutes.
Remove foil and bake an additional fifteen minutes to brown.
Let sit 15 minutes before serving.