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.
This is such a tasty casserole & very easy to make.
This sounds amazing! Can’t wait to try it!
This was so good. I made substitutions for the dairy as I have to be DF, but it was still good !
I have been searching for and making Keto recipes since November 1st. This is in the top 2 of my favorite recipes. My wife says it is her favorite so far. Followed directions and didn’t change a thing. Loved it. Looking forward to the left overs this evening. Will make again for sure.
I substituted dry cooking sherry for white wine, soft goat cheese for cream cheese, and omitted the lemon juice b/c goat cheese has a tangy flavor. It was delicious. Thank you for a great Keto recipe!
This was a real hit! I pretty much followed the recipe as written but I did increase the sauce by 50%. To make things easier, I got a rotisserie chicken from the deli. I will add this recipe to our favorites.
Made tonight and all loved it. Very flavorful and so easy compared to traditional Cordon Bleu. I added buttered bread crumbs mixed with parmeson the last five minutes. Will definitely make again!!
Very good. Awesome. My adjustment is Keto bread crumbs on top. Bag of pork roins crushed,shaker Parm cheese, and punch if fine shredd cheddar. Gave it 5he crunch it was dissing.
We loved this recipe! I did some substantial tweaking, I am like that and can almost never leave a recipe alone. I added al dente Rigatoni, sautéed mushrooms, canned artichoke hearts, I did not have ham so I used bacon instead, and I doubled the sauce portion. Mixed it all up in a large bowl, put it in a casserole pan and topped with sliced swiss cheese. This sauce is so flavorful and creamy. Thank you for the awesome recipe!
I made 3 of these for meal prep – so in a few weeks I will circle back around with a legit review and opinion after we feed the family a few times.
Can you freeze this once made?
Yes, I’ve had readers freeze this successfully.
This is in our bi-weekly recipe rotation now and for a couple of months! I was worried my partner wouldn’t like it (he’s 41 with the taste buds of a four year old), but there were no complaints! I bake my chicken with the BRRRR method I found a couple of years ago for PERFECT baked chicken breasts every time, and shred it. Played with seasoning from salt pepper and paprika on the chicken, and have even added a oinch of cayenne for a little heat. He’s not Keri, so I serve him up some mashed potatoes to go with it, and I either have a veg on the side or mashed cauliflower. So good!! Thank you so much for sharing! ❤️❤️
Yum! Comfort food with real ingredients. I usually always end up tweaking recipes but no need to for this one – so tasty!! I used fryer thigh meat I keep on hand in the freezer which worked perfectly. This will be added to my recipe book. Thank you!
Made this for my family this evening. Really enjoyed it and it was easy to make. The only thing I think I would change is mixing the sauce and chicken together first, then putting the ham and cheese on top. Was really great and had with a side of green beans. Even my daughter liked it and she doesn’t like Swiss cheese!
Made this for my boyfriend and his roommate and they both agreed this was their favorite meal I have made them! We all thought it was very good. Plus, it was super easy to make. Cooking it for my grandparents next week!
PS. I was worried about it being too dry since I did not double the recipe for the sauce despite my chicken being a little dry but it was perfect!