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.

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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

Taryn Scarfone

A healthy version of Chicken Cordon Bleu with layers of chicken, ham, and swiss cheese in a creamy dijon sauce.

4.94 from 673 votes

Print Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 8

Calories 452

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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

Wine – If you have a bottle of dry white wine, it adds a nice flavor. But I wouldn’t open a new bottle just for this recipe unless you are planning on having a glass while you cook.

Extra Sauce – If your shredded chicken is on the dry side, you may want to double the amount of sauce or add in 1/4 cup of chicken broth and mix the sauce into the shredded chicken before adding the toppings.

Tenders – You can use chicken tenderloins instead of shredded chicken. Just cook, drain the cooking liquid, and then proceed with the rest of the recipe.

Nutrition

Calories: 452Carbohydrates: 2gProtein: 34gFat: 34gSaturated Fat: 17gCholesterol: 164mgSodium: 916mgPotassium: 348mgSugar: 1gVitamin A: 820IUVitamin C: 1.4mgCalcium: 179mgIron: 0.8mg

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Originally Published August 31, 2016. Revised and Republished on November 10, 2025.