Chicken Cordon Bleu Casserole
This Chicken Cordon Bleu Casserole has been a reader favorite for years, earning hundreds of 5-star reviews for its creamy sauce and perfect keto-friendly topping. This easy chicken casserole delivers all the classic flavors of ham-wrapped chicken without the tedious rolling and breading.
I love chicken cordon bleu. After trying an incredible chicken cordon bleu at a fundraiser years ago, I knew I wanted to turn those flavors into an easy casserole. With chicken, ham, and Swiss cheese 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.
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 everyone cleaned their plates.
Why you’ll love this recipe:
- Quick Prep: No rolling or stuffing required.
- Family Friendly: Even non-keto eaters crave this sauce.
- Meal Prep Ready: Tastes even better as leftovers the next day.
Tips for the Best Cordon Bleu Casserole
- The Chicken: Rotisserie chicken cuts prep time in half. Or bake chicken tenderloins, drain the liquid, and then use those in this recipe (no shredding required).
- Dry Chicken: One of the most important things for this recipe is to make sure the chicken is nice and juicy. If the chicken is juicy, the casserole will be too. If you are starting with dry chicken, I recommend making 1.5 times the sauce to compensate. Or even doubling it.
- The Sauce: If the sauce is too thick, whisk in a tablespoon of heavy cream until smooth.
- Cheese: I’ve had readers substitute in other mild cheeses like provolone, mozzarella, or Havarti, so feel free to tailor this to your family’s tastes.
- The Topping: For that signature crunch without the carbs, I recommend crushed pork rinds or almond flour mixed with butter and seasoned with garlic salt.
- Preventing Breakage: Make sure your cream cheese is softened to room temperature before mixing to ensure a velvety consistency.
The Best Creamy Keto Sauce for Cordon Bleu
We love this creamy lemon sauce on our Chicken Cordon Bleu Casserole. It is rich with 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 it 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!
Want an even faster version of this easy dinner recipe? Try my Skillet Chicken Cordon Bleu.
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Chicken Cordon Bleu Casserole
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.
Very good but I’d recommend doubling the sauce. It seemed to disappear in the oven, but the flavor was outstanding regardless!
Very good but will definitely cut back on the butter!
Whole family loved it 😊
What kind of ham do you use? Is it deli sliced ham (like for sandwiches?) or is it cubed ham? Or a ham steak cut up?
I prefer to use cut up deli ham. But any of those will work. I prefer the deli ham because it adds that ham flavor without changing the texture like bigger pieces of ham do.
I made them into cups with carb balance street taco shells as the crust in a muffin pan!!
Delicious 😋.
Making this delicious recipe for the second time tonight. It’s quickly becoming a fav. Thank you Taryn 😊
It’s always nice to find a recipe my carb-loving bf and 9 y/o will also eat! I cooked two chicken breasts in the instant pot, shredded them, and put them in a 8×8 pan. Covered with ham, about half of a (diced) zucchini, then sauce. Topped with Swiss. Cooked for 35 mins, with a few more under the broiler.
It turned out really great, and the 8×8 made more than enough for three of us. We each ate 1/4, and there’s 1/4 leftover. I’ll definitely make it again, but I’ll use half as much butter and lemon juice next time. (I followed the recipe for the sauce, but it makes sense that you wouldn’t need ‘as much’ sauce for the smaller pan.) The zucchini also added a little liquid when it cooked down.
This was so good!! when I make it again, I will cut the butter in half. Maybe throw in a half bag of cauliflower rice to make it “firm up” a little. My husband and I loved it, thank you!
Good idea…but had to punch it up a bit.
– cut butter in half
– increase cream cheese by 50%
– added chunks of gruyere which I mixed in with the chicken
– spiced up the sauce with smoked paprika, cayenne, onion powder and cumin
Might need a little heavy whipping cream as well, probably 1/3 cup.
Giving 4/5 stars when you completely change the recipe isn’t helpful. The original recipe is great as is.
Meh…I liked it ok and followed the recipe exactly. If I make it again, I would use shredded cheese instead of sliced. It got too tough to eat in the finished dish.
my college age boys request this casserole constantly! they are keto followers, work out and very fit (dont know who raised them) lol my husband even enjoys it too. super easy with rotisserie chicken and i always have to make a double batch. thanks for recipe
I love this recipe! Do you know if this can be prepared ahead of time and frozen?
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.
I am just starting out on a keto/weight loss journey. It has been hard to find a recipe both my son and I can eat with minimal adjustments for him. We have also been looking for a good, easy cordon bleu recipe for a while now. This one is also keto so it’s a triple winner! There’s only two of us so I halved the meat amounts but left the sauce alone and just covered the top with cheese. I did sprinkle on some herbs de provence after the first taste. That put the flavor over the top. My son is not a fan of mustard in any form but he loved it! I served it with some buttered noodles for him. I will be making this again!
Hi, was just wondering..why the use of melted butter in the sauce? Is it just for taste?
Taste and texture. It’s delicious. Trust me. I could eat this sauce with a spoon. lol.
I’m giving this 5 stars since it is so good. But I think it needs some adjustments. 1 ounce lemon!?! I just juiced 1/2 lemon. I added about 1/2 tsp smoked paprika and the same garlic powder. Those were the only changes. My sauce wasn’t thick. Probably because of the lemon. It was still very good and melded nice even with runnier sauce. But it was so so rich! Next time I’m not doing butter but adding a nut milk. There will be a next time though. I thoroughly enjoyed it.
Delicious recipe. My husband wanted it again the next night!
I followed your instructions and even patted my ham dry but the sauce was quite liquidy – definitely butter. You called for 4 ounces of butter which is 8 Tablespoons. Should it be 4 Tablespoons? As my dear hubby loves butter he had no complaints!
(I think it would have helped if we would have let it sit but 10 minutes but it just looked too good to wait!)
Yes, it does thicken as it cools. I use a full 8 tablespoons of butter but if you want to use 4 tablespoons that would be fine.