CORDON BLEU LASAGNA

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Directions

• Cook the chicken in a deep sauté pan over medium-high heat with the bacon fat. Season the chicken leg quarters with salt and pepper to taste. Cook the chicken in the hot fat for 8 minutes, or until golden brown on all sides.
• Reduce the heat to medium and cook the onions and garlic for about 8 minutes, stirring occasionally, until the onions are golden brown. Cook, covered, for about 1 hour, or until
  the chicken is almost falling off the bone.
• Remove the chicken legs from the pan and set them aside to cool until they are cool enough to handle. After removing the skin, shred the meat and set it aside.
• To make the sauce, melt the butter in a saucepan over medium heat. Cook, stirring constantly, for 2 minutes, or until the cream cheese and broth are thickened. Turn down the heat. Stir in the Swiss cheese until it is completely melted. Remove from the heat and season with salt and pepper to taste.
• Preheat the oven to 180°C/350°F. Layer the zucchini “noodles” in an 8-inch square casserole dish (there should be two stacked layers of noodles), then drizzle with 12 cup of the sauce. Layer a layer of Swiss cheese slices on top of the sauced zucchini, followed by a layer of ham slices. Ontop of the ham, layer the shredded chicken. Pour the remaining sauce into the casserole dish. Then add another layer of ham and the remaining cheese slices.
• Bake for 20 minutes, or until the zucchini is soft and the cheese has melted. Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a baking dish for 5 minutes in a preheated 180°C/350°F oven, or until warmed through.