Chicken Cordon Bleu Casserole (Printable)

Tender chicken and halal turkey ham baked with Swiss, Parmesan, and creamy sauce topped with crunchy panko.

# What You'll Need:

→ Protein

01 - 4 cups cooked halal chicken breast, diced or shredded
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. Lightly grease a 9x13-inch casserole dish.
02 - Melt butter over medium heat in a medium saucepan. Whisk in flour and cook for 1 minute.
03 - Gradually whisk in whole milk, stirring constantly until smooth. Cook 3 to 5 minutes until thickened.
04 - Remove from heat. Stir in Dijon mustard, garlic powder, onion powder, nutmeg if using, salt, and black pepper.
05 - In a large bowl, combine cooked chicken, turkey ham, and half of the Swiss cheese. Pour in the sauce and mix gently.
06 - Spread the mixture evenly in the prepared dish. Top with remaining Swiss cheese and Parmesan cheese.
07 - In a small bowl, toss panko breadcrumbs with olive oil. Sprinkle evenly over the casserole.
08 - Bake for 30 to 35 minutes until the top is golden and sauce is bubbling.
09 - Allow to rest for 5 minutes before serving to set.

# Expert Hacks:

01 -
  • It tastes indulgent but takes barely an hour from start to table, no special techniques required.
  • Every forkful gets that perfect combination of creamy sauce, tender chicken, and crispy golden topping.
  • The whole dish comes together in one pan, which means fewer things to clean up when you actually want to enjoy your meal.
02 -
  • Never skip the resting time at the end—a casserole that comes straight from the oven falls apart on the plate, but five minutes of rest changes everything.
  • The sauce needs to be thick but pourable before you combine it with the chicken; if it's too thick, the casserole will be stodgy, and if it's too thin, it'll bake up watery.
03 -
  • Make the sauce a few hours ahead and refrigerate it—cold sauce actually combines more smoothly with the other ingredients.
  • If you're short on time, buy rotisserie chicken and shred it yourself; it tastes just as good and saves you thirty minutes.

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