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.
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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
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Originally Published August 31, 2016. Revised and Republished on November 10, 2025.
What can I use to replace the wine?
It is optional. You can use a little chicken broth if you need to thin the sauce.
What can I use to replace the ham? I went through many of the comments below and didn’t see a substitute for ham.
You can just leave it out if you want. If you don’t eat pork smoked turkey would add a nice flavor.
New Seasons market carries a black forest Turkey that would give the flavor without the pork.
We were out of ham, so I used bacon cut into bit sized pieces instead. Delicious!!!
I’ve never cooked with wine before but always love it when others do. What’s a good, dry wine to cook with (I only drink moscato and I know that won’t work 😂)
Pinot Grigio is my fave because I don’t mind drinking a glass too 🙂
Is there a substitute for the dijon mustard and if so what is it ?
You can just omit it. Or use any other mustard or a pinch of dry mustard.
Does the pan need to be greased ahead of time?
No, I don’t normally grease the pan for this. If you’d like to you can.
Oh my Goodness this was good! Even BETTER the next day reheated in the toaster oven, not the microwave. I served it w/ homegrown frozen green beans. That sauce could be used just with green beans for an amazing side dish! It definitely needed double the sauce. I’m not a huge swiss cheese fan, but mixed with the cream cheese and butter, it was perfect! This is “company worthy” as we say at our house. I actually had a guest the first time I made it and she loved it too. And people think we are suffering without all the carbs… pffft! LOL
Excellent! Hubs loved it. Added Costco’s plain non-fat yogurt to the sauce, along with butter, wine, lemon and cream cheese. A fantastic sauce which could do double duty as a dip for appetizers. At least that’s what I’m planning to do with it next Christmas. Will make this dish again (maybe try it w/o the butter). Thank you!!!!
Thank you so much for this recipe! It’s the first “low-carb” casserole my kids actually liked!
The absolutely best Keto friendly casserole I have made yet!! Thank you for posting this! lol Simply delishly yummy!! 🤤😋
I’m allergic to citrus; any suggestions on sauce alternatives?
You can just leave the lemon juice out. I’d recommend using the optional white wine if you are leaving out the lemon. Otherwise, add a little chicken broth to thin the sauce.
What serving size is the nutritional info based on? About a cup? I’m trying to log it into my app but we didn’t split it up by the servings amount when we made it.
I have not measured it by cups. Sorry! I just eye up the servings.
I made this recipe for the first time last night. We absolutely LOVED it!!!
The recipe is easy to follow and easy to make!!! This will definitely be one of my “go to” recipes!!!
Do you use deli ham or can I use spiral ham I have left over from Christmas?
Leftover spiral ham works great!
Is it possible to make and place in fridge over night, and pop it in the oven the next day after work?
Yes. Enjoy!
Made it just as is – my sauce wasn’t “saucy” but I put it in clumps all over knowing it would melt/spread. Used Costco shredded rotisserie chicken. Did broiler at the end. So easy – comforting and delicious. Thank you
Yes, this is a thick sauce. Using rotisserie chicken is a great time saver! Thanks for that tip.
I never leave comments, but this casserole is absolutely delicious! We ate the leftovers tonight, and if anything it was even more delicious. This may become a weekly dish at our house! My husband is not on Keto, but he loved it, too. I know I will use the sauce on other dishes as well.
Thank you for leaving your comment! I’m so glad you both liked it 😀
I have high cholesterol, and am diabetic. Is there anything you can suggest to reduce the fat and cholesterol? I’m struggling with this diagnosis (3 weeks), and could just cry. I can’t find any recipes that fit this new lifestyle
I’m so sorry Sharon. I am definitely not an expert in this. Have you looked into Trim Healthy Mama? That balances having low fat (healthy carb) and high-fat meals.
May I suggest checking out what Dr Bill Cole has to say about diabetes, cholesterol and inflammation? There is hope but you won’t likely hear the truth from a conventional MD.