Chicken Cordon Bleu Casserole

The smell of bubbling cheese and warm spices filled our tiny apartment kitchen that first winter I attempted to recreate my mother-in-law's famous chicken casserole. My husband kept peeking over my shoulder, asking if it was ready yet, just like he did as a kid growing up with her Sunday dinners. That evening, watching everyone scrape their plates clean, I understood why this dish has stayed in their family for three generations.

Last Eid, I made this for a potluck when my sister announced she was expecting her third child. Between the congratulatory hugs and children running around with cousins, the casserole sat on the counter getting those perfect crispy edges everyone fought over. My aunt pulled me aside for the recipe, and now she makes it for her grandchildren too.

Ingredients

• 4 cups cooked halal chicken breast, diced: Rotisserie chicken works perfectly here, or bake some breasts ahead of time
• 200 g halal turkey slices, chopped: The turkey brings that classic ham flavor while staying true to halal requirements
• 2 cups shredded Swiss cheese: Swiss melts beautifully and adds that nutty depth we love
• 1 cup shredded mozzarella cheese: Creates that gorgeous golden blanket on top
• 2 cups whole milk: Whole milk makes the sauce silky and rich
• 4 tbsp unsalted butter: divided between the sauce and the crispy topping
• 3 tbsp all-purpose flour: The thickening magic that transforms milk into velvety béchamel
• 1 tsp garlic powder: Don't skip this, it adds subtle depth
• 1 tsp onion powder: Rounds out the savory notes
• 1/2 tsp ground black pepper: Freshly cracked makes a noticeable difference
• 1/2 tsp salt: Adjust to your taste, especially if using salted butter
• 1 cup panko breadcrumbs: These Japanese breadcrumbs create the lightest, crunchiest topping
• 2 tbsp melted butter: For tossing with the panko to achieve golden perfection
• 2 tbsp chopped fresh parsley: Adds a bright finish and makes everything look intentional

Instructions

Get your oven ready:

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

Make the creamy sauce:

Melt 4 tbsp butter in a saucepan over medium heat, whisk in flour and cook for 1 minute until bubbly, then gradually whisk in milk, stirring constantly until thickened, about 3-4 minutes

Season the sauce:

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

Combine the filling:

In a large bowl, mix diced chicken, chopped turkey, and Swiss cheese

Bring it together:

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

Assemble the casserole:

Spread the mixture evenly in your prepared dish, then sprinkle mozzarella over the top

Add the crispy topping:

Mix panko with 2 tbsp melted butter and sprinkle evenly over everything

Bake until golden:

Bake for 30-35 minutes until the cheese is bubbling and the topping is deep golden brown

Finish with fresh herbs:

Sprinkle with parsley right before serving, if you remembered to buy some

Save

There's something about the way this casserole brings people together. Last week, my neighbor smelled it baking and knocked on my door just to ask what I was making. We ended up sharing dinner and stories about our mothers' cooking, connecting over food in that old, familiar way.

Making It Your Own

Swap halal beef pastrami for the turkey if you want something with a bit more smoky depth. Sometimes I add a layer of steamed broccoli florets between the filling and sauce, mostly because my kids need the vegetables but also because it balances all that richness beautifully.

What To Serve With It

A crisp green salad with vinaigrette cuts through the creaminess perfectly. Garlic bread is obviously never a bad idea, and for special occasions, I pour chilled sparkling grape juice into fancy glasses. Something about the bubbles feels celebratory.

Timing Your Meal

You can assemble this entire casserole up to 24 hours ahead and keep it covered in the refrigerator, which has saved me more times than I can count. Add 5-10 minutes to the baking time if it's cold from the fridge. The panko topping stays crunchiest when baked just before serving.

• Set out all ingredients before you start, the sauce moves quickly
• Use warm milk for faster sauce thickening
• Leftovers keep for 3 days in the refrigerator

Save

Hope this becomes one of those recipes your family requests again and again, the kind that shows up at every gathering and somehow tastes better each time you make it.

Recipe FAQs

→ Can I make this ahead of time?

Yes, assemble the casserole up to 24 hours in advance and refrigerate. Add 10-15 minutes to baking time if baking cold from the refrigerator.

→ What can I serve with this dish?

A crisp green salad, steamed vegetables like broccoli or green beans, or garlic bread complement the rich, creamy flavors perfectly.

→ Can I freeze leftovers?

Leftovers freeze well for up to 3 months. Portion into airtight containers and thaw overnight in the refrigerator before reheating.

→ How do I know when it's done?

The casserole is ready when the cheese is bubbly, the breadcrumbs are golden brown, and the internal temperature reaches 165°F (74°C).

→ Can I use different cheese?

Swiss cheese provides the classic flavor, but Gruyère or provolone work well too. Avoid very soft cheeses as they may make the sauce too runny.