This Chicken Cordon Bleu Casserole will knock your socks off. It is so much easier than a traditional rolled and breaded cordon bleu and has even more flavor. With chicken, ham, and swiss in a creamy dijon sauce, you won't miss the breading one bit. Since you aren't coating or stuffing the chicken it is quick and easy. This is pure comfort food and an easy main course dinner. This easy recipe is low carb, keto, gluten free, grain free, sugar free, and Trim Healthy Mama friendly.
I love chicken cordon bleu. But it's always breaded.
This has been on my to-do list since my husband and I went to a fundraiser back in May. They had the best chicken cordon bleu ever. I knew I could make the same flavors into a killer casserole.
My casserole version was a hit with my family. I wasn't sure if the kids would like the swiss cheese (honestly, I'm not a huge swiss cheese fan) but it worked so well with this flavor combination there were no complaints.
What is Chicken Cordon Bleu
Here is a little history on this iconic dish (thank you, Wikipedia):
A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. (Veal) cordon bleu is made of veal pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan fried or baked.[1] For chicken cordon bleu chicken breast is used instead of veal.[2]Ham cordon bleu is ham stuffed with mushrooms and cheese.[3]
The origins of cordon bleu as a schnitzel filled with cheese are in Switzerland, probably about the 1940s, first mentioned in a cookbook from 1949. The earliest reference to "chicken cordon bleu" in The New York Times is dated to 1967, while similar veal recipes are found from at least 1955.[6]
What to serve with Chicken Casserole
I suggest serving this with a green salad or green vegetables such as garlic broccoli or roasted asparagus. You can also serve with keto mashed cauliflower.
What kind of sauce goes with Chicken Cordon Bleu
We love this creamy lemon sauce on our Chicken Cordon Bleu Casserole. It is rich with the butter and cream cheese and the lemon juice, mustard, and white wine really help the flavors to pop.
Sometimes I just make the sauce and drizzle on chicken tenders or vegetables.
How to Make Chicken Cordon Bleu Casserole
First Step: Layer chicken and ham in a 9 x 13 baking dish.
Second Step: Make the sauce and spread it on top.
Third Step: Layer on the cheese.
Fourth Step: Bake until hot, bubbly, and golden.
What to serve with Keto Chicken Cordon Bleu
This is a very rich casserole. Butter. Cream Cheese. Swiss Cheese. You get the drift. So I serve this with lighter side dishes like a green salad, oven-roasted green beans, steamed cauliflower, or roasted asparagus.
Tips & Tweaks
I've had readers sub in other mild cheeses like provolone, mozzarella, or Havarti so feel free to tailor this to your family's tastes.
One of the most important things for this recipe to make sure the chicken is nice and juicy. If the chicken is moist this will be moist and flavorful. If you are started with dry chicken I recommend making 1.5 times the sauce to compensate. Or even doubling it.
You can even save a step by baking chicken tenderloins, draining the cooking liquid, and then proceeding with the recipe. No shredding required!
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Chicken Cordon Bleu Casserole – Low Carb
Ingredients
- 6 cups shredded cooked chicken (from about 2 lb chicken)
- 6 oz ham cut into bite size pieces
- 4 oz butter melted
- 6 oz cream cheese softened
- 1 tablespoon dijon mustard
- 1 tablespoon white wine (optional)
- 1 oz lemon juice
- ½ teaspoon salt
- 5 oz swiss cheese
Instructions
- Preheat the oven to 350. Put the chicken in the bottom of a 9 x 13 baking dish. Layer the pieces of ham on top.
- In a large bowl with an electric mixer combine the melted butter, softened cream cheese, white wine (if using), mustard, lemon juice, and salt. Blend until a thick sauce forms. Spread this sauce over the chicken and ham in the baking dish.
- Lay the slices of swiss cheese on top of the sauce. Bake for 30-40 minutes until hot.
- I broiled it for 2 minutes at the end so the cheese would get more golden and bubbly. If you decided to do that do not leave it unattended. It's very easy to burn the cheese topping.
Video
Notes
- If you have a bottle of dry white wine open it adds a nice flavor. But I wouldn't open a new bottle just for this recipe. Unless you are planning on having a glass while you cook.
- If your shredded chicken is on the dry side you may want to double the amount of sauce or add in ¼ cup of chicken broth and mix the sauce into the shredded chicken before adding the toppings.
- You can use chicken tenderloins instead of shredded chicken. Just cook, drain the cooking liquid, and then proceed with the rest of the recipe.
Nutrition
Originally Published August 31, 2016. Revised and Republished with a new video on May 6, 2019.
Penny says
Very good!!! Easy too!! The only issue I had is that the sauce needs to be doubled. My chicken was very moist, but sauce is soaked up ! Great leftovers too!!
Robert J Palmeri says
Yumola!!!!
Sam says
Delicious! I served with homemade mashed potatoes and corn. followed recipe exactly, whole family loved it .
Jessica says
I made this for my boyfriend who is on Keto. It is an absolutely delicious casserole. I can't keto due to being too skinny, so I'm going to try and formulate a recipe with some kind of carb added. Maybe some buttery bread crumbs on top?
I would recommend to everyone to add in the wine, it kicks this recipe to the next level!
Thank you so much for this awesome recipe!
Taryn says
For yourself, you could always serve on a bed of egg noodles. And then for your boyfriend this keto pasta is great.
Tee says
I made it exactly as listed and it came out looking the same as the photos. The chicken was juicy but the casserole lacked flavor. It needs more of something - dijon, black pepper - something! I served it to three people and no one liked it. We tossed the rest. I'm not sure it's worth tweaking in a second attempt. Just my experience.....
Taryn says
This does have a full tablespoon of dijon mustard in it. Are you sure you followed this recipe?
Karen says
My didn’t turn out nearly as cheesy and was much drier than pictured. Discovered I forgot the butter. Oh man!! And I think the pre-shredded Swiss cheese was drier as well. Trying to figure out if I can add melted butter to it as I reheat leftovers.
Geri Juen says
Pin button doesn't work
Taryn says
My tech support fixed that this morning. Sorry for the inconvenience.
Sheri says
This was so wicked good! I used a rotisserie chicken and it was perfect. It was rich and so hard to stop eating. Thank you for something different with all of my favorite flavors!
Paul Miller says
My fam loves this!
Nancy says
Thank you so much. I love to cook and at 73 it’s nice to have new recipes.
My husband has lost 30 lbs and myself 18.
Even though we where in great shape and exercise but feel better on the Keto way of life.
Shelley says
Most delicious casserole! Take to every friends gathering and always receive RAVE reviews!!
CINDY says
Very easy I use a already rotisserie chicken from Costco . So good.
Wendy McGowan says
I’ve been trying to leave one….before I can finish….you disappear ???? I had much to say .actually. Not sure if even my email address went through ?? Wendy on CORDON BLEU CASSEROLE. OH WELL !!!??? Wendy McGowan…
Taryn says
Hi Wendy, I'm not sure why your first comment didn't work. This one came through successfully.
Susan Foster says
Added almonds and egg noodles in half the recipe to make a larger casserole. It was very tasty and loved by everyone at our 61st class reunion monthly luncheon.
Kim says
Just outstanding. I was only cooking for my husband and me, so I used a glass 9-inch pie plate. Used previously-cooked chicken (mostly thigh/dark meat, some breast meat), then deli ham, slices of mild Swiss cheese. I ran out of brick cream cheese, so I used about 1/4 tub of spreadable cream cheese instead.
My husband, who does NOT like casseroles (but will eat them if I make them), immediately exclaimed, "this is a keeper!"
Thank you, Taryn.
Jim V says
This recipe is extremely tasty. Sadly, I cooked my chicken too long, and it was dryer than I wanted. The flavour is still great, but next time, and there will be a next time, I will make sure to not over cook my chicken.
Jennifer Vaillancourt says
Do y’all think this will freeze well…I have twice the ingredients prepared and want to cook one and freeze the other …should I cook then freeze? Or no…don’t cook it …just freeze and then cook…fyi …I added onion, leeks and broccolini
Taryn says
Yes, I’ve had readers freeze this successfully with both options you mention. However, I'm not sure if it would freeze well with onion, leek, and broccolini added.
Doug Brogowski says
Delicious. Every chicken recipe I make, including this one and your bacon ranch one, I make with boneless skinless chicken thighs. Not breasts. Much moister, more flavorful, not dry.
Sara says
This was absolutely delicious. So much flavor. Thank you!!!!!