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.
What is the serving size
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.
I made this last night for my husband and I. Wonderful!!! I did not have shredded chicken, so I cooked two chicken breasts, cut up into small chunks, in my frying pan and then followed the rest of the recipe. We loved it and will keep it on our favorite KETO meals
I forgot to mention, I cut the recipe down to feed 4.
Just made this tonight – it’s absolutely tasteless. Needs WAY more salt and could use pepper and other spices (maybe paprika). Shredded chicken breast on its own has no taste and ham is mild. The sauce is good but needs the salt and other spices to bring the taste out. Very disappointed because I’ve used a ton of ingredients that are now wasted.
Thousands of people have made it and no one before now has ever called this tasteless. It generally gets all 5 star recipes. The funny thing is so many people comment this is too salty. Ham is salty on its own, as is salted butter. Did you use unsalted butter? I always tell people to season to taste. A recipe should be a starting point. Customize to please your own family.
P.S. I approve comments to limit spam. You only need to submit a comment once.
This recipe sounds delicious but I absolutely hate mustard of any kind. Do you think it would still be good if I leave it out? I can’t think of anything to substitute for mustard.
You can just omit it. But I have a daughter who hates it and loves this anyway. You really can’t taste it.
We bought all the ingredients for this recipe and the oven went out. I made it in the crockpot instead. I kept the chicken breasts whole, put the ham, then sauce, then the Swiss cheese. I cooked on low for 4 hours. About two hours in I added some Parmesan cheese and bacon crumbles to the top. It’s pretty fantastic! Your sauce is soooooo good!!
So very delicious! We made this for dinner tonight. I used the full 8oz brick of cream cheese and a little more melted butter. I also used Costco / Kirkland shredded chicken – from Rotisserie chicken. I used a little more Swiss cheese than the recipe called for. I served it with roasted vegetables. It is a keeper!
Made this for my son’s family, since we are all on keto. Absolutely delicious! Was asked to make this for next week. I just added a topping of Munster cheese along with the swiss as we are not big swiss cheese fans.
I just made this casserole today after church. So quick, easy and delicious. Definitely my favorite low carb meal. (cooked the chicken in my Quick Cooker while I was getting ready for church)
Is this a meal you can prep the night before?
Yes, you can completely prep it and refrigerate it until you are ready to bake.
Very good and easy. I did add some of the broth from the chicken but did not need to. It made it a lillte soupy but was delicious! My husband went back for second helping and he never does that. Will make it again.
Delightful. Added more ham, sprinkling of parm and sauteed shrooms. Home run.
Very easy and very good
So good and easy! I used crushed pork rinds, Parmesan cheese and melted butter to make a no carb breading for the top!
This was a great idea to use up some leftover roast chicken. I heated the sauce in a pan and added some baby spinach and chopped mushrooms to it. Also a little splash of almond milk to let it down a bit. Delicious! Thank you
This was amazing. I only changed a couple of things because of what I had on hand. I used lime juice instead of lemon (delicious) and I added a layer of frozen chopped spinach under the sauce. I will keep this with my “make this again” list. Thank you.