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.
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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!
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.
My new Fav!! My hubby and I loved it! Maybe too much so😉
Thank you for this simple delicious recipe!
So I just started Keto a few weeks ago and while I’m loving it the husband has ZERO interest in most of the carb-free food I make. This one was awesome! I did sort of a combo of cream cheese/heavy cream/sour cream because I didn’t have quite enough of any of them and it turned out perfect. I also cut down on the meat a bit, upped the amount of sauce a tad, and added a head of roasted cauliflower to get some veggies going. Absolutely in the rotation now. It’s a winner!
Love the idea of adding cauliflower… definitely stealing this for our casserole tonight!
This is such an amazing dinner to serve for guests! I also love it during the week because we usually have leftovers too!
My family loved this meal! I served mine over spaghetti squash noodles and it was wonderful!
My husband absolutely LOVED this! “Sweetheart,” he said, “that was delicious. I loved it.” Now THAT’S a good recipe. And a keeper. Thanks so much for sharing.
Sounds like he, too, is a keeper!
What type of ham did you use?
I normally just cut up some deli ham since I always have it in the fridge.
OMG OMG!!! This was so GOOD!!! A must addition to anyone’s Low Carb/Keto Diet!! It was incredibly easy to make. I used a rotisserie chicken and just shredded it and I poured some of the juice from the package into it also. Will definitely be making this again!!!
Haha. I’m glad you loved it! I did edit out the language. Gotta keep things family friendly here 😉
I keep making this one over and over. That sauce! So good! Because I am lazy and like a one pot meal, I have started adding steamed broccoli under all the regular ingredients. I regularly add some chicken broth to the sauce to thin it out just a little before adding to the pan. This recipe is so satisfying as is, but the addition of the broccoli means when this comes out of the oven, I am DONE! Thanks for sharing this. 🙂
thank you for the tip with the broccoli. I will be trying this
This was a great recipe. The only tweak I made was adding Worcestershire! The sauce was a little to bland with out it.
how much Worcestershire sauce did you add?
What is a serving size? Couldn’t find it.
There are 8 servings. It’s at the top of the recipe card.
Could you make this in a crockpot?
Yes. Cook the chicken, drain the liquid, then add the sauce, ham, and cheese.
I love this recipe! Question…can you freeze it to thaw and cook later? If so would you wait to put the Swiss cheese on the day I bake it?
Yes. You don’t have to wait to add the Swiss. Either way works.
Yummy! Made this for dinner tonight. It was a hit for 4 out of 5 of us! There’s always one kid that will complain….. lol. I did add my own twist though…… I made some extra sauce and saved some to spread on top of the cheese layer. Then I threw a bag of pork rinds and some parmasean cheese in the food processor. Added a bit of melted butter to the mixture, and spread it out on top of the casserole. The result was a delicious crispy layer, similar to a real cordon bleu cutlet! I loved the buttery sauce with a hint of dijon and lemon juice. I did not have wine, so I skipped that, but the lemon did the trick. I will definitely make this again.
Made this tonight. I used Canadian bacon instead of ham. This is a wonderful casserole. I made a little extra sauce (which was too much). I saved the sauce for eggs Benedict. I will be making this quite often.
This looks delicious! Can’t wait to try this!!