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.
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.