Chicken Cordon Bleu Casserole
This Chicken Cordon Bleu Casserole has been a reader favorite for years, earning hundreds of 5-star reviews for its creamy sauce and perfect keto-friendly topping. This easy chicken casserole delivers all the classic flavors of ham-wrapped chicken without the tedious rolling and breading.
I love chicken cordon bleu. After trying an incredible chicken cordon bleu at a fundraiser years ago, I knew I wanted to turn those flavors into an easy casserole. With chicken, ham, and Swiss cheese 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.
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 everyone cleaned their plates.
Why you’ll love this recipe:
- Quick Prep: No rolling or stuffing required.
- Family Friendly: Even non-keto eaters crave this sauce.
- Meal Prep Ready: Tastes even better as leftovers the next day.
Tips for the Best Cordon Bleu Casserole
- The Chicken: Rotisserie chicken cuts prep time in half. Or bake chicken tenderloins, drain the liquid, and then use those in this recipe (no shredding required).
- Dry Chicken: One of the most important things for this recipe is to make sure the chicken is nice and juicy. If the chicken is juicy, the casserole will be too. If you are starting with dry chicken, I recommend making 1.5 times the sauce to compensate. Or even doubling it.
- The Sauce: If the sauce is too thick, whisk in a tablespoon of heavy cream until smooth.
- Cheese: I’ve had readers substitute in other mild cheeses like provolone, mozzarella, or Havarti, so feel free to tailor this to your family’s tastes.
- The Topping: For that signature crunch without the carbs, I recommend crushed pork rinds or almond flour mixed with butter and seasoned with garlic salt.
- Preventing Breakage: Make sure your cream cheese is softened to room temperature before mixing to ensure a velvety consistency.
The Best Creamy Keto Sauce for Cordon Bleu
We love this creamy lemon sauce on our Chicken Cordon Bleu Casserole. It is rich with 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 it 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!
Want an even faster version of this easy dinner recipe? Try my Skillet Chicken Cordon Bleu.
Want to Save This Recipe?
Enter your email below & we’ll send it to your inbox. Plus get great new recipes from us every week!
By submitting this form, you consent to receive emails from Joy Filled Eats
Video
Chicken Cordon Bleu Casserole
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
Like what you see? Follow me on Facebook and Instagram! Love this recipe? Leave a comment & a 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
Originally Published August 31, 2016. Revised and Republished on November 10, 2025.
The lemon was a bit overpowering in this. 2oz is equal to 1/8 of a cup. I thought to my self “sounds like a lot”, but I don’t like to change a recipe the first time I make it so I put it in. That said… Everything else was wonderful! Plenty of sauce ( I mixed it all together because I can’t read and follow directions
:P) and otherwise good taste. I did not put the wine in, though. Wonder if that would have made a difference? It does say it was “optional”. I am not ready to throw it out yet. 🙂 I think I might lesson or even leave out the lemon next time and see.
That’s funny because I could barely taste the lemon. The wine might cut the lemon flavor. Glad you liked it otherwise!
Going to make tonight using a rotisserie chicken. Cuts down on time and pick up more flavor!! Can’t wait to try it!!
Does anyone have all the MyFitness Pal info on this recipe?
What does THM S mean?
Hi Kathy, It means it is a Satisfying meal on the Trim Healthy Mama eating plan. It is very similar to low carb.
Made it for the first time tonight…delicious! I didn’t have any cooked chicken so I boiled 4 good size chicken breasts, seasoned the water, then I had chicken broth as well to use for other recipes. This will definitely be made in my house again!
The flavors were great, but we found the bottom layer of meat to be dry and kind of naked and not casserole like. I think the bottom meat layer should be mixed with an extra amount of the cream cheese sauce, or maybe some mayo? If I try it again, I will make more sauce and combine some with that bottom layer. The top part of ham, sauce and cheese was awesome 🙂
Hi Jo Ann,
You could definitely double the sauce portion of the recipe and mix some with the chicken. We didn’t find it dry but it could depend on how you cook the chicken. I’m glad you liked the flavors 🙂
We had it tonight also, and I also found the chicken layer to be dry. I had poached the chicken in stock before shredding.
For next time I am planning to either double or make 1 1/2 the amount of the sauce and mix the chicken, ham and sauce all up together. I think that will do the trick for us! The flavor was amazing!
I’ve never poached chicken before. I normally just bake the chicken breasts in the oven, covered with foil, until they reach 160. I’m glad you liked the flavor.
What I did to help with the dryness of the meat and the texture of the casserole is added some egg noodles cooked in chicken broth, it adds a smoothness to it and some extra flavor. I mixed the noodles, chicken, and ham with the sauce so it wasn’t really a casserole, more of a “bake”, but it was super yummy! 🙂
Baking right now, have you had success with freezing after its cooked? Thanks ?
Hi Jennifer, I haven’t tried yet. My kids took the leftovers to school the next day. I think it would freeze ok 🙂
I’m trying this with cut leaf spinach and bacon pieces to add some depth with the chicken and ham… I guess I didn’t cook enough chicken because it just didn’t seem like enough for all that sauces a cheese. I’ll let you know how mines turned out.
This was so good. Next time I make it I’m going to mix Swiss cheese in the chicken and also put the cheese on top.
Thank you for sharing the recipe! It’s on the menu for dinner and looks AMAZING!
Absolutely delicious.
I’m glad you liked it and thanks for sharing that substitute! I don’t always have wine on hand so that will come in handy.
So tasty! Great way to use up leftover chicken, too! I also didn’t have any white wine or Dijon mustard but learned that a substitute for the wine is equal parts of ACV and water! THM for the win ?
Thanks for this comment! I don’t have white wine either and was wondering what to do.
I’m on the Atkins diet. How low are the carbs in this dish?.
Hi Evelyn, there is a nutrition chart right under the printable recipe box.
can this be frozen?
I think so but I haven’t tried yet. You could definitely use frozen shredded chicken (thaw first) and then just proceed with the recipe. It only takes five-ten min to prep.