Chicken Cordon Bleu Casserole (Print View)

Oven-baked dish with halal chicken, turkey, creamy sauce, and melted Swiss and mozzarella cheeses.

# Ingredient List:

→ Poultry

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

→ Deli Meat

02 - 7 oz halal turkey slices, chopped

→ Dairy

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

→ Seasonings

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

→ Topping

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

# How to Make:

01 - Preheat oven to 350°F. Lightly grease a 9x13 inch baking dish.
02 - Melt 4 tbsp butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly to form 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 together until all components are well coated and combined.
07 - Transfer the mixture to the prepared baking dish, spreading it evenly into a uniform layer.
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.
10 - Sprinkle the buttered breadcrumbs evenly over the mozzarella layer.
11 - Bake for 30-35 minutes until the top is golden brown and the sauce is bubbly around the edges.
12 - Remove from oven and garnish with fresh parsley if desired. Allow to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • Everything bakes in one dish while you help with homework or catch up on laundry
  • The creamy homemade sauce beats anything from a jar, and nobody has to know it took minutes
  • Leftovers reheat beautifully for lunch the next day, if there are any
02 -
  • The sauce will seem thin when you first combine it with the chicken but thickens beautifully as it bakes
  • Let the casserole rest for 5 minutes before serving so portions hold together better on the plate
  • If the top browns too quickly, tent with foil for the last 10 minutes
03 -
  • Grate your own Swiss cheese instead of buying pre-shredded for the smoothest sauce
  • Warm your milk slightly before adding it to the roux to prevent lumps from forming

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