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.
Perfect timing! I had leftover Turkey and ham in the freezer. I also added riced cauliflower and chopped broccoli and onion. I sauté the veggies and added the meat and sauce. It needed a little more so I added a spoon of mayo and sour cream and some cream. Put all into the casserole dish. It was delicious. Sorry I changed it up a little. We loved it!!
I made this last night for the family. Everyone loved it, even our 11 and 13 year old! My daughter even asked to take some leftovers for lunch today.
This was wonderful!!! My husband ate a piece last night when he came home for work and then took another piece today for lunch at work. He never eats the same meal twice in a row!!! 😊😊😊👍👍👍
This is so delicious! Even my husband and daughter like this…..and they’re picky! Thank you for the recipe.
I have a question. This looks delicious, but was Have you ever tried this recipe with cooked rice? Meaning, putting rice in the bottom of the pan first, then layering all the other ingredients on top? Maybe making extra sauce so it wouldn’t be dry?
This is a low carb website so I personally haven’t tried it 🙂 But I think it could work. You can double the sauce if you want.
I thought this exact same thing. Going to try it with Cauli Rice. Looks delicious! Making tonight.
I make this but use Spaghetti squash as the 1st layer – YUM!
This looks delicious.
The flavours work awesomely. I made it to recipe except the recipe asks for what equates to 3 chicken breasts. My store sells 2 chicken breasts. I poached them and shredded them. I did not put wine in because I didn’t want to open one but it didn’t matter because it still tastes awesome. My store doesn’t sell swiss cheese so I used grated mozarella. If I had unlimited funds I would double the philadelphia cream cheese but I don’t so the amount is sufficient.
I will definitely make it again because the flavours work so well. I think next time I will stir the cream cheese into the chicken. Also, because I have 2 breasts instead of 3 I think layering it with parboiled sweet potato will be perfect.
This is the bomb! Made this 2x this week
Family didn’t like it at all.
I’m sorry to hear that! This one normally gets great reviews.
Can you put this together the night before, refrigerate it, and then bake it the next day? Please answer quickly as I want to serve it to guest this weekend.
Yes.
And I do try to answer as quickly as possible while keeping somewhat normal working hours 😉 I can’t work 24/7.
Thank you so much for answering quickly. Looking forward to trying this. Will let you know how it turns out. Have a blessed day. Maxie Moates
I turned this into a Monti Christo like at DisneyLand. Make french toast out of an egg bread, and top it with the Cordon-Bleu-Cassarole. Serve with a blackberry jam on the side.
That sounds amazing, Bob. Thanks for sharing!
This is phenomenal. Mine was SUPER moist – enough so that we scooped this over egg noodles and it basically created a light sauce. It’s possible that the way I cook my chicken (in the crockpot) has something to do with this coming out moist. And great flavor. Definitely a keeper!
Absolutely amazing recipe! Even my picky kiddos devoured their plates! No leftovers either, which is rare! Keeping this on rotation in our house! Thank you!
Did you use ham lunch meat?
Yup!
This looks amazing and going to try it.. How can I make it with less sodium?
The chicken, ham, and cheese naturally have sodium. You can choose a low sodium ham and omit any added salt.
This is a keeper recipe! 2nd time making it. So easy using a chicken from Costco. I used a little smaller baking dish and eyeballed the chicken. Just cut it up and filled up the bottom. I added more wine too. You won’t be disappointed with this easy method!