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.
This is absolutely delicious! I have made it for my family several times. Have you tried freezing it? I want to make some freezer meals for a friend who just had a baby.
Yes, it freezes fine! Glad you liked it 🙂
My entire family loved this dish!
This sounds delicious .. do you cover the casserole dish with foil while it’s baking ?
Nope! I like the cheese golden brown.
Should I cover the chicken before putting in the oven?
To pre-cook it? I normally do.
Just made it for lunch today and it came out perfect! However, I do not see the serving size anywhere. I see the nutritional content, but how many servings is this for? Thanks!
There are 8 servings (listed near the times). I just eye it up. The easiest way to figure out an exact serving is to weight your casserole dish before and after and then divide the weight by 8.
That’s a great trick!! I’m going to make this tonight for dinner was wondering the same thing for how much one serving will be. Thanks!
My first recipe from your page and it turned me into a huge fan! It was delicious (a bit too salty for my taste but because of the ingredients I’ve used, I will try it with unsalted butter next time) and a success even with the carb eater of the house. Thank you for sharing and congratulations on your wonderful work! Can’t wait to try some more!
I saw about substituting mozzarella for the Swiss but I’m wondering if I could substitute fat free Greek yogurt for the cream cheese…simply because I have these in the house and would love to not go to the store when I don’t need to right now..
Sorry but I don’t think yogurt would work.
This dish is very good but way too salty for our taste. I even left the salt out that is in the recipe ingredients. I may try with unsalted butter next time or less ham.
This dish is excellent! I highly recommend it! It’s creamy cheesy sauce makes this a delectable dinner. My family loved it. I even got a thank you mom, that was really good. Smiles all the way around. Thank you for sharing!
I have a 14.5 oz jar of Prego creamy Marsala cooking sauce. Would this be a decent substitute for the sauce outlined in your recipe? Please let me know what you think.
I don’t know if that flavor would work for this dish.
I’m doing Keto so this was a great recipe to help me stay in ketosis. It was really delicious. I substituted more lemon juice in place of the wine and didn’t have dijon mustard so I used mustard seed. Curious, has anyone tried crumbling pork rinds on top? I think that would be good.
I topped the casserole with some pork rind panko tonight, it was delicious!! Definitely would recommend it.
YUMMY!!!! I made this last night and thought it was soooo good! Thank you for the recipe! I didn’t make a pasta to go along with it, but when I made it, I wasn’t sure it needed one. I should have and definitely will next time.
This is soooo delicious! I’m also trying to switch to a healthier lifestyle and started to mine for healthy recipes like yours. Also, I started training with SportMe, and I managed to get rid of some pounds. Your blog posts are super inspiring for me in this phase, thanks!
What is the serving size?
You have helped so many of us by creating and sharing delicious recipes that you indicate are KETO, among other things. Since many of your recipes are listed as keto approved why are carbs and net carbs not included in the nutritional information? It would be so helpful and much appreciated. On keto those carbs, total fat plus calories are critical to keep ourselves within the right macro ratios. Please add these elements to all you recipes, especially those listed as KETO friendly. Thank you so much for making this journey easier.
Is the nutrition per serving?
Yes
Can I use raw chicken instead of cooked and follow the recipe the rest of the way and it turn out okay?
If you do that it will be watery. I’d really suggest cooking the chicken at least partway and draining the liquid before adding the other ingredients.
Have you tried to freeze this recipe? Please let me know how it turned out and how you froze it. Thank you!
Yes, I’ve had readers freeze this successfully. I haven’t frozen it myself but I’d suggest freezing after you layer the ingredients (with cooked chicken) but before baking. Make sure your chicken isn’t dry.
Any ideas as to how this could be adapted for an Instant Pot? Instant pot requires liquid to achieve pressure….so would it be possible to put water in bottom, add roasting rack and then add pan full of ingredients?
I’d suggest cooking the chicken in the instant pot however you choose, then draining the cooking liquid. After that, you can add the other ingredients, and just turn it back on the slow cooker setting for a few minutes to warm the sauce and melt the cheese. You could probably turn it back on manual high pressure for 0 minutes to warm the sauce faster.
A lot of the ingredients are in ounces, is this by weight or by volume?
It depends on the ingredient. The ham and cheese are by weight. The spices are by volume. I just added metric weights to this to make it easier to understand.
Delicious! Our whole family loves it, we serve it over rice for the kids!
Can you pre assemble one day before you bake it?
Yes