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.
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
I cheat and use the pulled breast meat from Costco as the chicken…. super easy, and SO MANY LEFTOVERS for just the 2 of us!
Sooooo good! Will be making this lots more! The sauce is so yummy!
I made this recipe last night, but I had the same problem as another one of the reviewers – I had a lot of liquid in the bottom of the casserole dish even though I mixed the sauce really well. However, despite this problem, it still tasted very good. I noticed that after it sat for a while, the liquid in the bottom got absorbed, so when I put the one (and only) square of the cordon bleu in a glass container, the runny yellow liquid was completely gone. I will make it again, for sure. Thank you.
Super easy to make and delicious!!
I added Chicken Bone Broth to the sauce to thin it out a little and add a little more nutrients!
Thank you for Sharing this recipe
Laura
This made me never want to go keto it was too greasy had too much butter and I dont really see how it’s healthy at all
If it was greasy you didn’t mix the sauce enough. There is plenty of research on the keto diet and health benefits. I’m sorry you didn’t care for it.