Chicken Cordon Bleu Casserole (Print)

A hearty baked dish with chicken, turkey ham, creamy sauce, and melted Swiss and Parmesan cheese.

# What You Need:

→ Protein

01 - 4 cups cooked chicken breast, diced or shredded (halal-certified)
02 - 1 cup halal turkey ham, diced

→ Dairy

03 - 2 cups shredded Swiss cheese
04 - 1/2 cup grated Parmesan cheese
05 - 2 cups whole milk
06 - 4 tablespoons unsalted butter

→ Pantry & Baking

07 - 1/4 cup all-purpose flour
08 - 1 cup panko breadcrumbs
09 - 1 tablespoon olive oil

→ Spices & Seasoning

10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon onion powder
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
15 - Pinch of ground nutmeg (optional)

# How To Make It:

01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish thoroughly.
02 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for one minute to form a roux.
03 - Gradually whisk in milk, stirring constantly until smooth. Simmer for 3 to 5 minutes until sauce thickens.
04 - Remove saucepan from heat. Incorporate Dijon mustard, garlic powder, onion powder, nutmeg (if using), salt, and black pepper.
05 - In a large bowl, mix cooked chicken, diced turkey ham, and half of the Swiss cheese. Add sauce and blend gently.
06 - Transfer the mixture evenly into the prepared dish. Sprinkle with remaining Swiss cheese and Parmesan cheese on top.
07 - Toss panko breadcrumbs with olive oil in a small bowl. Evenly distribute over the cheese layer.
08 - Place casserole in preheated oven and bake for 30 to 35 minutes, until golden and bubbling.
09 - Allow casserole to rest for five minutes before serving to set properly.

# Expert Advice:

01 -
  • It tastes indulgent and restaurant-worthy but comes together faster than you'd expect, so you can actually enjoy your guests instead of being stuck at the stove.
  • There's no pork, making it naturally halal and perfect for sharing across different tables and dietary practices.
  • One dish, minimal cleanup, and it reheats beautifully for those times when leftovers are honestly better than the original meal.
02 -
  • If your sauce seems too thick, don't panic—a splash of milk whisked in off the heat brings it back to silky; if it's too thin, let it simmer gently for another minute or two.
  • The breadcrumb topping is where the magic lives, so don't skip coating it with oil; a dry topping becomes a hard shell, but an oiled one turns crispy and golden.
  • Let the casserole rest those five minutes even if you're hungry—it makes plating cleaner and eating more enjoyable because the sauce stays where it belongs.
03 -
  • Make sure your chicken is actually cooked through and seasoned before it goes into the casserole; this is your protein foundation, and it matters.
  • If you're worried about the breadcrumb topping getting too dark before the inside is cooked through, tent the casserole loosely with foil for the first twenty minutes, then remove it to let everything finish golden.

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