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.
oh my. this was fantastic! my family loved it. recipe printed and add to my regulars. Thanks!!
I just don’t what the serving size is. Most of these keto recipes don’t list it. So is it a cup? That’s what I’m assuming.
There are 8 servings (listed near the times). I just eye it up. The easiest way to figure out an exact serving is to weigh your casserole dish before and after and then divide the weight by 8.
Its in the oven now…I par roasted the chicken tenderloins……Ill let the oven finish them…and cut them into pieces….looks delish..so far….I can’t wait!! Lolol Great recipe!!
Have you tried adding par-cooked cauliflower to add fiber? I have a recipe for ham and cauliflower casserole that is similar to this recipe
Yup, cauliflower and/or broccoli are great in this! Or cauli-rice.
Halved everything except the sauce because there are only 3 of us. My super picky 12 year old even liked it which makes it a keeper in its own!
Delicious. It’s so much easier than Chicken Cordon Bleu. I’m saving this on Pinterest.
Does this freeze well?
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.
The recipe for Chicken Cordon Bleu Casserole sounds yummy & easier than rolling in ham. I am lactose intolerant , is the something I can substitute for the cream cheese? I can hard hard aged cheese like aged swiss, which I love but no cream cheese, cottage cheese or anything like that. Wonder how greek yogurt would be?
I use a combination of coconut cream and mayo in my dairy-free chicken zucchini casserole: https://joyfilledeats.com/chicken-zucchini-casserole/
A combo of mayo and yogurt could work too.
Sorry for all bad typos, recent eye surgery and not doing well…need to proofread first. 🙂
Net carbs????
It’s in the recipe card. This has 0 fiber so total carbs and net are the same. 2 carbs per serving. There are 8 servings.
I’m so excited to try this recipe! I have a question though! Can I assemble this the night before, and cook it the next day?
Yes. I hope you enjoy it!
This was delicious! My whole family loved it, but my VERY picky 12-year-old son loved it SO much that he had THREE SERVINGS!! I have a hard enough time getting him to eat one serving at dinnertime, so I was blown away!! This is definitely a recipe I will be making again – thank you!!
I’ve made it twice now, and my family really enjoys it! Thanks for the recipe!
Love this recipe. Made it several times 😋
This looks amazing but several don’t like swiss cheese. Any other cheese suggestions?
Cant wait to try!!!
Have you tried baby swiss? It is very mild. Mild provolone and mozzarella work well too.
This recipe is a keeper! I am so happy I found it this evening. I just happened to have left over sliced ham and swiss cheese from sandwiches last week.
So I did improvise a little as I only had one large chicken breast….
I pounded, seasoned (with olive oil, salt, pepper, garlic powder, onion powder , and chile) , and baked one large chicken breast at 450 for 17 mins then drained the juices and sliced the chicken into pieces.
I then immediately layered the ham, the cream cheese mixture (used only 4 oz cream cheese and 2 oz butter) , and cheese on the hot chicken and put in oven for 30 mins then broiled for 2 mins. It was perfection!! I will seriously be making this for years to come. Never making chicken cordon bleu any other way as casseroles are just the way to go!
I so want to make this for my family, have you ever used a rotisserie chicken in this dish? Do you think it would work with flavors? Thanks for sharing this amazing recipe!
Yes, you can use rotisserie chicken. I also use chicken tenderloins a lot and don’t shred them. I just drain the cooking liquid and then add the sauce and toppings.
My picky son, who thought he might make a run to town for supper when I told him what I was making, went back for seconds. Delicious!
I love the flavors however, mine came out watery…I probably added too much chicken broth at the bottom. Is there a way to save this batch?
How much broth did you add? I recommend 1/4 cup only if your chicken is dry. I don’t normally use any when I make this. You could remove the liquid, add a thickener like xanthan gum to thicken it, and then add it back.
Hello! I am wondering if I could make this in a crock pot?
Yes, cook the chicken in the crockpot, drain the liquid, shred or cube the chicken and add it back, and then add the other ingredients on top.
I have made this and it is wonderful! If using a crockpot, how long should it cook on both high and low?
To make in the crockpot you need to cook the chicken (low 2-3 hours just until its 160), drain the liquid, shred or cube the chicken and add it back, and then add the other ingredients on top. Then just cook until the cheese melts.
Taste is good, but too much butter!
The flavor is delicious! These are my personal ideas for the next time I make this. I sautéed seasoned chicken breasts until just done. Left in covered pan to absorb juices. When cool, shred and set aside. Make double sauce, add chicken and ham in and stir to coat and warm through. Put in buttered (pam) baking dish. Add cheese to top (my Swiss cheese didn’t melt well even after 35 minutes so may switch up cheese) and bake or broil just until cheese is melted.
I found that layering toughened my juicy tender chicken. The sauce didn’t melt down through the chicken so mixing together will fix that.
Try this dish, it is delicious anyway you make it! Thanks for the recipe.