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.
I’ve made this several times and love it. Our dinner plans got messed up tonight while I was assembling this. Can it be frozen? If so, before or after I cook it?
I have frozen it after cooking successfully. I’m not sure if freezing before would work.
I used rotisserie chicken and pre cubed ham. Mine came out watery. Even though the cream cheese mixture was super thick. What did I miss?
I’ve never heard of this being watery. Some people say the sauce is too thick. Maybe the chicken and/or ham released some liquid while cooking.
Mine turned out very watery as well. 🙁 I used deli ham torn up and my chicken was already cooked.
I had the exact thing. I also used rotisserie and deli ham. The chicken was a bit juicy but the ham was not watery. Maybe could have baked a bit less to avoid? I don’t know but the flavor was delicious! My family gobbled it up!
When using packaged ham (not leftovers) you have to sautee the ham to get the excess water our prior to adding it to any type of casserole. If not the ham releaes the water while the casserole is cooking and you end up with a watery casserole.
A lot of ham has water added and it’s usually stated on the package.
This is such an easy and delicious meal! I halved the recipe and used rotisserie chicken. I will definitely make this again
I am very excited to make this! Thanks for the recipe!
Could you use plain greek yogurt instead of cream cheese?
I’m afraid it might curdle. Cottage cheese blended until it is smooth would be a better sub if you can’t find cream cheese.
Delicious and gluten free! My family asked when can we have this again?
Made it tonight. Great flavors, family loved it.
Very good. I used provolone cheese instead of Swiss because my kids don’t like Swiss. When I make it again, I will multiple the cream cheese mixture by 1.5 or 2 and mix it in with the shredded chicken. I think the overall texture and flavor will be better.
I love this easy chicken cordon blue casserole recipe. So creamy and delish!
Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
So easy and delicious. I did leave out the salt, as the ham has more than enough in it.
My husband loves Chicken Cordon Bleu but I hate making it! But this is so easy and no pounding the chicken or rolling it up. I also used Mozzarella instead of Swiss since we are not fans of swiss cheese.
This recipe is awesome and my family loved it. Thank you so much!
p.s., no leftovers so no worry on how long it keeps in the fridge.
We loved this as a way to use up leftover ham. Wondering if it would freeze ok ?
It does freeze pretty well! Glad you liked it!
We really enjoyed this casserole!
I have always been a fan of chicken cordon bleu, but not the work involved in making it! We would make a chicken schnitzel and then pile swiss and ham on top and brown it in the oven. THIS, however, is even quicker and is so yummy! What would you serve as a vegetable side with it?
This has become one of my family’s favorites.