Cordon Bleu Chicken Lasagna

First, preheat your oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius).

Next, fill a large container with salted water and bring it to a rolling boil. Cook lasagna noodles in the boiling water, stirring occasionally until they are tender yet still firm to the bite, approximately 8 minutes. Drain the noodles.

Now, melt butter in a saucepan over medium heat; blend cream cheese into it until it starts to soften, about 5 minutes. Season with salt, onion powder, and black pepper. Gradually whisk warm milk into cream cheese until it becomes smooth; then stir in 1 and a half cups of Swiss cheese. Bring the sauce to a simmer, stirring constantly, until the cheese has melted and the sauce has thickened, taking about 5 to 10 minutes. Remove from heat.

Place three-quarters of a cup of cheese sauce at the bottom of a 9x9-inch baking dish. Arrange one-third of lasagna noodles over the sauce; spread half a cooked chicken and half a ham over the noodles. Pour one cup of sauce over the top. Repeat layers starting with half of the remaining lasagna noodles, remaining chicken, remaining ham, and one cup of cheese sauce. Layer the remaining lasagna noodles, remaining sauce, remaining half a cup Swiss cheese, and bread crumbs; sprinkle top with Italian seasoning. Cover the dish with aluminum foil.

Bake in the preheated oven until it starts to bubble, taking about 25 minutes. Remove foil; continue baking until bread crumbs are browned, taking about 10 minutes more. Let the casserole stand for five to ten minutes before serving