Chicken Cordon Bleu Casserole
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. 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 that there were no complaints.
Want an even faster version of this easy dinner recipe? Try my Skillet Chicken Cordon Bleu.
What is Chicken Cordon Bleu
Here is a little history on this iconic dish (compliments of 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 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: Grease a 9 x 13 baking dish. Layer cooked chicken and ham in the casserole dish.
Second Step: Make the sauce. Season it to taste with salt and black pepper. It is easiest to mix the sauce with an electric mixer. Spread it on top.
Do I really need a whole stick of butter?
This is the most common question I get about this recipe. Yes, I do use 4 ounces, or one stick, of butter. Mix the room temperature sauce ingredients until smooth, and the butter will not separate.
Third Step: Layer on the cheese.
Fourth Step: Bake in the preheated oven until hot, bubbly, and golden. You can broil it for a minute or two at the end to brown the cheese. Watch it closely.
Storage
Store leftovers in the fridge for 4-5 days in an airtight container or covered with plastic wrap. The flavors develop further in the refrigerator, so it’s great to make ahead and reheat. I reheat individual portions in the microwave.
You can freeze this. Prep the casserole, but don’t bake. Cover with foil. Put in the freezer for up to 2 months. Let thaw overnight in the fridge and then bake as directed. This is ideal for busy nights!
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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Video
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 tbsp dijon mustard
- 1 tbsp white wine (optional)
- 1 oz lemon juice
- 1/2 tsp 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.
Notes
Nutrition
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Originally Published August 31, 2016. Revised and Republished on November 10, 2025.
Delicious! Something the whole family could enjoy
My whole family loved this recipe. So good! So far have loved every recipe I’ve tried. Thank you
Amazing. Hard to believe it’s Keto.
This was outstanding! It will be in my arsenal for best dinners ever.
Thanks, Tina! I’m glad you liked it 🙂
Is there no bleu cheese in Chicken cordon bleu?
Nope. It’s normally made with Swiss. If you are looking for a recipe with blue cheese the sauce in this one is great on chicken: https://joyfilledeats.com/roasted-cauliflower-wedges/
Can I make this in a crockpot?
Yes. You need to cook the chicken in the crock pot, drain the liquid, add the cooked chicken back, and then add the other ingredients on top. Otherwise the cooking liquid from the chicken will make the sauce very watery.
I’ll be serving this for family dinner on Sunday. Everything I’ve tried so far has been fabulous. I have both keto and low-carb family members.
I doubled this and made it for one of our family dinners which includes our kids and grandkids which is a total of 14 people. The only things I did different was added some frozen broccoli between the layers of meat and about a teaspoon less of the lemon juice. Mine did come out with a little too much liquid, which I just drained off before serving. I think it was because of the frozen broccoli, next time I will let it thaw to get rid of some of the extra liquid or cook it a little. It was a great simple delicious recipe. I even used the Costco rotisserie chicken breast.
Oh my stars 🌟 This is so delicious and EASY to prepare. 😋
I’m very confused by the comments vs. my experience with this one. I came back to watch the video and your butter amount does not seem to match how the recipe reads. 4oz of butter is a full stick… that video did not show a full stick of butter!
Can you tell me how much you actually used? The recipe tasted decent but it was all swimming in a vat of butter by the time it was done, which we did not appreciate. I’m so very confused….
Hi Beth, there is 4 oz of butter in the video and in my photos. The butter has never separated from the sauce in the many times I’ve made this. I’ve read some brands are increasing the water content in their butter and I wonder if that is the culprit. You are welcome to decrease the butter if you’d prefer. Use 2 oz instead of 4 oz next time.
a full stick of butter is 8 oz
That’s incorrect. Not sure if you are in the USA but in the US there are 4 sticks in 1 pound which is 16 ounces. Each stick is 4 ounces.
If you look at the wrapping on the butter, you will see that it shows 8 oz. in each stick.
Easy to make and tasty. the sauce was amazing and the whole family had seconds
My husband and I love this dish. I took some over to my parents last time and my dad raved over it. This dish is definitely on our menu now. Thank you very much.
I wanted to love this but felt it was quite dry. I did not use white wine, nor any other liquid replacement. Perhaps i should have. The sauce was pretty thick and didnt permeate down to my chicken layer. Think if i try this again, i’ll add chicken broth and eggs as a binder and maybe also some heave cream. I know that will change the macros, but not my top concern; dryness is though!
Hi, I would recommend trying it with the wine or subbing in chicken broth as mentioned. As long as its not overcooked the chicken shouldn’t be dry. If the chicken is dry to begin with that is hard to fix.
I’ve made this casserole multiple times and everyone loves it! I never have white wine on hand, so I make broth (since I need shredded chicken anyways) and use about 3 tablespoons to thin out the sauce consistency. Today I accidentally added lime juice instead of lemon but I’m not worried! I usually serve it with a veggie and green salad. yum! yum!
I made this yesterday for supper. It was delicious. I added some ricotta cheese to use it up, and added broccoli. Fast, easy and very tasty! Loved it!