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 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.
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.