Chicken Cordon Bleu Casserole

The moment I pulled this bubbling, golden casserole from the oven, my kitchen filled with that incredible aroma of Swiss cheese and buttery breadcrumbs. I had spent weeks trying to recreate the elegant flavors of Chicken Cordon Bleu without the fuss of rolling and stuffing individual portions. This version came together on a hectic Tuesday evening when I needed something comforting but didn't have hours to spend at the stove.

Last month, my sister dropped by unexpectedly when this was in the oven. She kept hovering around the kitchen, asking what smelled so incredible, and ended up staying for dinner. Now she requests it every time she visits, claiming it's better than the version she had at that fancy bistro downtown.

Ingredients

• 4 cups cooked halal chicken breast: I always roast extra chicken on Sunday just for recipes like this, leftover rotisserie works beautifully too
• 200 g halal turkey slices: Look for slices that aren't too thin or they'll disappear into the sauce
• 2 cups shredded Swiss cheese: This cheese melts into the sauce and creates those irresistible strings when you scoop a serving
• 1 cup shredded mozzarella: Adds that perfect golden brown layer on top that makes everyone reach for seconds
• 2 cups whole milk: Whole milk creates the richest sauce, though I've used half-and-half when feeling indulgent
• 4 tbsp unsalted butter: Divided between the sauce and the crispy topping
• 3 tbsp all-purpose flour: Just enough to thicken the sauce into something velvety and luscious
• 1 tsp garlic powder and onion powder: This duo adds depth without any chopping
• 1/2 tsp black pepper and salt: Adjust these to your family's taste preferences
• 1 cup panko breadcrumbs: These create the most satisfying crunch on top
• 2 tbsp chopped fresh parsley: A pop of color that makes the dish look like you tried harder than you did

Instructions

Get your oven ready:

Preheat to 180°C (350°F) and grease a 23x33 cm baking dish with butter

Make the roux:

Melt 4 tbsp butter in a saucepan over medium heat, whisk in flour and cook for 1 minute until it smells nutty

Create the creamy sauce:

Gradually whisk in milk, stirring constantly until thickened, about 3-4 minutes

Season it perfectly:

Stir in garlic powder, onion powder, salt, and pepper, then remove from heat

Combine the filling:

Mix diced chicken, chopped turkey, and Swiss cheese in a large bowl

Bring it together:

Pour the sauce over the chicken mixture and stir until everything is coated

Assemble the casserole:

Spread evenly in the baking dish and top with mozzarella cheese

Add the crunch:

Mix panko with 2 tbsp melted butter and sprinkle over the top

Bake until golden:

Bake for 30-35 minutes until bubbly and the topping is deeply golden

Finish with flair:

Sprinkle fresh parsley on top before bringing it to the table

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This casserole has become my go-to for bringing meals to friends who need a helping hand. There's something about bubbling cheese and toasted breadcrumbs that says home like nothing else.

Making It Your Own

I've experimented with adding steamed broccoli between layers when I want to sneak in vegetables. The trick is adding it halfway through baking so it doesn't become mushy. Sometimes I swap the turkey for halal beef pastrami when I want something with more smoky depth.

Perfect Pairings

A crisp green salad with vinaigrette cuts through the richness beautifully. My kids love when I serve it with garlic bread for extra dipping potential. On special occasions, I pour chilled sparkling grape juice into champagne flutes which makes dinner feel like a celebration.

Timing And Prep

You can assemble this casserole the night before and keep it covered in the refrigerator. Add the panko topping right before baking so it stays crispy. I've also frozen the assembled casserole (without topping) for up to a month.

• Let refrigerated casseroles sit at room temperature for 20 minutes before baking
• If baking from frozen, add 15-20 minutes to the cooking time and cover with foil until the last 15 minutes
• The internal temperature should reach 165°F (74°C) for food safety

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There's nothing quite like watching family members pass the serving dish around the table, everyone reaching for that corner piece with extra crispy topping.

Recipe FAQs

→ Can I substitute turkey with another meat?

Yes, halal beef pastrami can replace turkey for a different flavor while maintaining the dish’s texture and richness.

→ How can I make this dish more vegetable-rich?

Adding a layer of steamed broccoli before baking adds freshness and nutritional value without altering the main flavors.

→ What is the best way to ensure the sauce is smooth?

Gradually whisking milk into the butter and flour mixture over medium heat while stirring constantly helps prevent lumps in the sauce.

→ Can this casserole be prepared in advance?

Yes, assemble the casserole ahead of time, cover, and refrigerate. Bake just before serving for optimal freshness.

→ What pairs well with this baked dish?

A crisp green salad, garlic bread, or refreshing non-alcoholic sparkling grape or citrus drinks complement it nicely.