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.
Want to Save This Recipe?
Enter your email below & we'll send it to your inbox. Plus get great new recipes from us every week!
By submitting this form, you consent to receive emails from Joy Filled Eats
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
Like what you see? Follow me on Facebook and Instagram! Love this recipe? Leave a comment & a 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
Originally Published August 31, 2016. Revised and Republished on November 10, 2025.
I made this recipe and really enjoyed it!! I didn’t shred the chicken though, I cut it in chunks then cooked it then put it in the pan added the ham then the sauce and cheese on top and it was soo moist and delish!!!
How much is a serving? I estimated a cup. But I don’t know.
Sorry, I haven’t weighed or measured it that way. I just cut through the cheese to make 8 squares. Each square is 1 serving.
This was amazing! I will definitely be making it again.
Can this be made with 1/2 the butter and maybe up the cream cheese to 8oz? My pan has melted butter drippings.
Sure
Very good flavor. Easy recipe. Personally, I will use the whole 8 oz package of cream cheese and a bit more liquid to get more sauce. Also added dried chives and garlic. 😁
Second time making tonight! It’s delicious and my family loves it!
Love it! Making it for the second time tonight. There is just 2 of us so I cut the recipe in half. I also used mozzarella cheese instead because that is what I have on hand. Very easy to make and quick.
My husband and I love this recipe. I did made some minor changes, I mix the sauce with the shredded chicken and use shredded Swiss instead of sliced and I mix that with the chicken and sauce as well. A helpful tip is if you are like me and forget to soften the cream cheese I mix all of the sauce ingredients and mix it on the soup/warm setting.
Does this freeze well? I’m looking to do freezer meals and this looks so good!
Yes, I have frozen it successfully.
How long is it good in the deep freeze??
2-3 months if you wrap it tightly.
Easily a favorite in this house!!!
Every time I see you ham steak I think of this dish and it just so happens that this is what we had 4 dinner tonight
I doubled the recipe for this sauce, Used a whole chicken, Two ham steaks And a bag of California blend veggies
Super easy, and super delicious
Very tasty…I doubled the sauce but will use less butter next time 😊
Loved this recipe! So easy to make and tastes great!
This was tasty. I accidently added to much ham, so it was a bit salty. Kids did not care of it at all, ugh. Teens! lol. It’s a pretty rich dish, so I think I”ll add a bit more chicken next time.
This was absolutely wonderful. My husband is on a Keto diet and I found this jewel this afternoon, so just had to try it tonight. I can’t say enough positive things about the recipe. We both loved it. The flavor was perfect and such an easy recipe. We will have this again very soon. Next time my daughters and their families come over for dinner this will be on the menu. Thank you so much for sharing it.
My family loved it! I’m making it again tonight. I would recommend doubling the sauce and mixing it into the shredded chicken instead of spreading it over the top. Once it had baked, I found myself mixing the sauce into the shredded chicken so the flavor blended.