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. 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.
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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 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.
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 1/4 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.
Thoughts on tossing this in a freezer bag for a crock pot meal?
I’m not sure how it would turn out. I’d probably cook the chicken in the crock pot, drain the liquid, shred or cube the chicken and add it back, and then add the other ingredients on top.
Hi! Can this be frozen? Thnks!
I think so. I’ve made it with frozen shredded chicken before and then just added the other ingredients before baking.
Thanks!
Just made this for lunch. It was very good! I used the white wine, but will add a bit more dijon next time. I plan on making this for Christmas brunch, but will turn it into a dip.
Could this be made ahead and kept in the fridge for a day before cooking?
Yes, you might want to put a little chicken broth or some of the cooking liquid on the chicken so it doesn’t dry out.
Hi can you use raw chicken with this instead?
The cooking liquid may make the sauce too thin. I would put the chicken in a baking dish, parcook it, drain the liquid, and then add the sauce and toppings and bake until the chicken us cooked through.
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.