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.
A friend told me about this website and this is the first recipe I have tried. It was delicious and I can’t wait to try more. I have a slight lactose intolerance so I substituted Kite Hill cream cheese and Violife Mozzarella Shreds. This was so easy to make and so tasty!
Was a great supper the other night. But in the future I will add more cheese. And maybe a Parmesan or mozzarella cheese as well.
Served a group of 15 ladies this and it was devoured. They loved it!!!
My absolute favorite recipe and bonus, my kids and husband love it too! We’ve loved every recipe we’ve tried from this site, but the chicken cordon bleu is definitely one for the weekly/monthly rotation.
Looks delicious. Does it freeze well, before or after baking. I love to cook several days a wee , freezing food to heat up later
Yes, I’ve had readers freeze this successfully. I haven’t frozen it myself but I’d suggest freezing after you layer the ingredients (with cooked chicken) but before baking. Make sure your chicken isn’t dry.
This is a family favorite! Everyone loves it!
Great easy recipe that all my family (kids included) loved!!
I made this recipe in the Crockpot. Cooked my chicken in the crockpot, then just added the rest of the ingredients. It turned out great! My family of 4 loves it and it’s always a crowd pleaser when I take it somewhere.
My whole family loves this dish! I’ve made it many times but I use provolone instead of the Swiss.
Has anyone tried using this sauce with shrimp?
That’s a great idea! I haven’t tried it but maybe someone else will answer who has.
I made this tonight using boneless skinless chicken thighs and it was absolutely amazing.
Delicious!
This recipe is simply delicious! I made it for my family this evening and they absolutely loved it. My husband especially kept saying how much he loved it. The combo of tender chicken with salty ham, slightly tangy cream sauce, and gooey cheese made for an outstanding dish. And it was easy to put together – I just baked chicken tenderloins at 400deg for 20min, drained the juices, and added the ham, sauce, and cheese. It was in the over so quickly. This will be in my regular rotation going forward. Thank you for making such delicious recipes, dear friend!
Thank you for sharing!
What’s the serving size for this?
There are 8 servings (listed near the times). I just eye it up. The easiest way to figure out an exact serving is to weigh your casserole dish before and after and then divide the weight by 8.
Delicious recipe! Tastes just like chicken cordon bleu. I made it today and my husband and I had it for dinner. We both enjoyed it. Will definitely be making this again and again. I didn’t have Swiss cheese but I sprinkled shredded Colby Jack on top. Turned out great!