Chicken Cordon Bleu Classic (Printable)

Tender chicken and halal turkey ham baked with creamy sauce and melted cheese in a golden casserole.

# What You’ll Need:

→ Protein

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

→ Dairy

03 - 2 cups shredded Swiss cheese
04 - ½ cup grated Parmesan cheese
05 - 2 cups whole milk
06 - 4 tbsp unsalted butter

→ Pantry & Baking

07 - ¼ cup all-purpose flour
08 - 1 cup panko breadcrumbs
09 - 1 tbsp olive oil

→ Spices & Seasoning

10 - 1 tsp Dijon mustard
11 - ½ tsp garlic powder
12 - ½ tsp onion powder
13 - ½ tsp salt
14 - ¼ tsp ground black pepper
15 - Pinch ground nutmeg (optional)

# How-To Steps:

01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish.
02 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute.
03 - Gradually whisk in milk, stirring constantly until smooth. Cook for 3 to 5 minutes until thickened.
04 - Remove from heat and stir in Dijon mustard, garlic powder, onion powder, nutmeg if using, salt, and pepper.
05 - In a large bowl, mix cooked chicken, turkey ham, and half of the Swiss cheese. Pour in sauce and fold gently.
06 - Spread the mixture evenly into the prepared dish. Top with remaining Swiss cheese and Parmesan cheese.
07 - Toss panko breadcrumbs with olive oil and sprinkle evenly over the casserole.
08 - Bake for 30 to 35 minutes until golden brown and bubbling.
09 - Allow casserole to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It tastes like restaurant comfort food but comes together in about an hour, leaving your kitchen smelling like heaven without the stress.
  • The creamy sauce and melted cheese create this incredible depth that makes people think you spent all day cooking.
  • Using halal-certified proteins means you're honoring dietary needs without sacrificing flavor or that satisfying, indulgent feeling.
  • One dish, minimal cleanup, feeds a crowd—what's not to love?
02 -
  • The sauce thickens as it cools, so if it seems a tiny bit loose when hot, that's perfect—it won't end up soupy.
  • Don't use pre-shredded cheese if you can help it; it contains anti-caking agents that make sauces grainy and weird.
  • Breadcrumbs go on last, right before baking, so they don't get soggy sitting on top of the cheese.
  • If your casserole isn't bubbling at the edges after 30 minutes, give it those extra 5 minutes—that's when everything comes together.
03 -
  • Make the whole casserole up to a day ahead, cover it, refrigerate it, then add 10 minutes to your baking time straight from cold—it's a total lifesaver for entertaining.
  • If your sauce breaks or gets lumpy while you're cooking, pour it through a fine-mesh strainer into another pot and whisk in a tablespoon of cold milk to smooth it out.
  • The breadcrumb topping is what everyone remembers, so don't skip it or swap it for crushed crackers—panko exists for exactly this reason.

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