Chicken Cordon Bleu Casserole (Printable Version)

Oven-baked blend of chicken, turkey, Swiss and mozzarella cheese with a creamy sauce and crispy topping.

# What You'll Need:

→ Poultry

01 - 4 cups cooked halal chicken breast, diced (about 2 large breasts)

→ Deli Meat

02 - 200 g halal turkey slices, chopped (approximately 7 oz)

→ Dairy

03 - 2 cups shredded Swiss cheese
04 - 1 cup shredded mozzarella cheese
05 - 2 cups whole milk
06 - 4 tbsp unsalted butter

→ Pantry Staples

07 - 3 tbsp all-purpose flour
08 - 1 tsp garlic powder
09 - 1 tsp onion powder
10 - 1/2 tsp ground black pepper
11 - 1/2 tsp salt

→ Topping

12 - 1 cup panko breadcrumbs
13 - 2 tbsp melted butter
14 - 2 tbsp chopped fresh parsley (optional)

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 9x13 inch baking dish with butter or cooking spray.
02 - In a saucepan over medium heat, melt 4 tbsp butter. Whisk in flour and cook for 1 minute, stirring constantly to create a smooth roux.
03 - Gradually whisk in milk, stirring constantly, until the sauce thickens (about 3-4 minutes). The sauce should coat the back of a spoon.
04 - Stir in garlic powder, onion powder, salt, and pepper. Remove from heat and set aside.
05 - In a large bowl, combine diced chicken, chopped turkey slices, and Swiss cheese. Mix thoroughly to distribute ingredients evenly.
06 - Pour the prepared sauce over the chicken mixture. Fold gently until all ingredients are well coated with the creamy sauce.
07 - Spread the mixture evenly into the prepared baking dish, ensuring uniform thickness.
08 - Sprinkle mozzarella cheese evenly over the top of the casserole.
09 - In a small bowl, mix panko breadcrumbs with 2 tbsp melted butter until evenly coated. Sprinkle mixture over the entire surface.
10 - Bake for 30-35 minutes until the top is golden brown and the sauce is bubbly around the edges.
11 - Remove from oven and let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • Everything you love about classic Chicken Cordon Bleu but in an easy, one-dish format that feeds a hungry crowd without any fancy rolling or stuffing techniques
  • The creamy homemade sauce and golden, buttery panko topping create those perfect crunchy and tender textures in every single bite
02 -
  • The sauce will look thinner than you expect when you pour it over the chicken mixture, but it thickens beautifully during baking
  • Letting the casserole rest for 5 to 10 minutes after baking helps it set so you get those nice scoopable portions instead of a runny mess
03 -
  • Grate your own cheese from blocks instead of buying pre shredded cheese for the smoothest, creamiest sauce texture
  • Pat your cooked chicken dry with paper towels before dicing so excess moisture does not make your casserole watery

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