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.
Want to Save This Recipe?
Enter your email below & we'll send it to your inbox. Plus get great new recipes from us every week!
By submitting this form, you consent to receive emails from Joy Filled Eats
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
Like what you see? Follow me on Facebook and Instagram! Love this recipe? Leave a comment & a 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
Originally Published August 31, 2016. Revised and Republished on November 10, 2025.
I have this recipe 4 stars because it was really pretty easy to put together but I’ve had far better chicken cordon Bleu casserole.
I’m sorry you found it disappointing. Are you comparing it to another low carb keto recipe? I’d be curious to see the other recipe. This normally gets rave reviews.
Can you point us to your better (non-Keto?) recipe Maddy? Thanks!
I’d like to see that other recipe too, because this one is pretty darn good! Already made it twice and will prepare it on a regular basis.
Was it keto? That may be a factor but then again, that’s just me.
Can you freeze this?
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 recipe has become a family favorite! Every time I’ve made it for others, they always ask me for the recipe and are surprised by how simple it is. I love that the ingredients are pantry and/or freezer staples in my house so I can usually make this dish without needing a special grocery list and trip to the store, although I will say I often use mozzarella cheese if I don’t have Swiss. I’ve also skipped the butter and instead just use the full 8oz of reduced-fat or regular cream cheese for simplicity. Another reason I love this recipe is for the leftovers that are just as delicious.
Made this for a church potluck and passed the recipe on to 4 ladies who especially enjoyed it…it was a hit. I doubled the recipe but used 3 TBS Dijon Mustard, 3 oz. of fresh lemon juice, 2 TBS cooking wine, and 2 blocks of cream cheese. I cheated and used a package of already diced ham. For the chicken, I used 4 lbs and seasoned with onion powder and pepper and cooked in my instant pot. The sauce was freaking me out a bit, not gonna lie, it didn’t look like a SAUCE at all. LOL. In fact it more closely resembled mousse or perhaps cool whip. But wow was it good! I can’t believe how EASY this was! a real keeper for sure and I can’t wait for leftovers tomorrow.
A good keto version! I loved the mustard in it- probably about doubled that amount and still loved it! But we’re a mustard family so..
Only reason I didn’t do 5 star is I thought it could use a bit more flavor… maybe I’ll try it again with sautéed onions- mmm! But since we ate it with sauerkraut and ketchup and mustard, it was really fantastic. Thanks for the recipe!
Halved the recipe as there is just the two of us… added some brocolli as we are working on increasing our fruit & veggie intake. It was delicious… it will go into our do-over recipe file
This was easy and delicious!! I shredded a pound of raw Brussel sprouts and put them on the bottom of 9×13 pan and then layered everything on top. Sprouts cooked perfectly. I would choose shredded Swiss since the slices made a sheet of Swiss that I needed to chop into the dish when done.
I. love this recipe! Can see why it is a favorite. My daughter was over the other day & I wanted her to taste the leftovers…when she left, I noticed the leftovers were gone as well! She later announced Chicken Cordon Bleu “was freakin’ delicious”!
To keep with keto meal plan, I Made this with leftover rotisserie chicken and sliced deli ham. I did use Rao’s Alfredo sauce and a mixture of cheeses. I did use the mustard and a little white wine. Topped with ground pork rinds for a crunch. Would make again for sure!
Excellent taste & flavor. Very satisfying meal!
Hi,
I tried this last night, I used balsamic vinegar and white wine vinegar as I didn’t have any wine open, also English mustard and Red Leicester cheese for the top, so a few changes but I must say it was a keeper absolutely delicious, thank you for sharing
Such an easy and quick meal. I love to prepare this during the busy weeknights. I admit, sometimes I am making it just so I can have the leftovers which taste even better if you ask me!
I have made this Chicken Cordon Bleu Casserole several times. It’s delicious and a big hit with my family every time!
We doubled the recipe to serve a crowd and baked in a 13″ x 16″ roasting pan. It turned out delicious! We will certainly be making this again. Thank you!
We’ve made this several times, though without the mustard/wine. I wish we could find a turkey ham as there are some pork sensitivities but the dish is _really_ tasty. We’ve done it a couple of times w/ leftover spiral ham from a larger meal and that seemed to kick it up a notch.
I appreciate that it’s pretty easy to throw together and the chicken can be prepped ahead of time.