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.
Thank you so much. I love to cook and at 73 it’s nice to have new recipes.
My husband has lost 30 lbs and myself 18.
Even though we where in great shape and exercise but feel better on the Keto way of life.
Most delicious casserole! Take to every friends gathering and always receive RAVE reviews!!
Very easy I use a already rotisserie chicken from Costco . So good.
I’ve been trying to leave one….before I can finish….you disappear ???? I had much to say .actually. Not sure if even my email address went through ?? Wendy on CORDON BLEU CASSEROLE. OH WELL !!!??? Wendy McGowan…
Hi Wendy, I’m not sure why your first comment didn’t work. This one came through successfully.
Added almonds and egg noodles in half the recipe to make a larger casserole. It was very tasty and loved by everyone at our 61st class reunion monthly luncheon.
Just outstanding. I was only cooking for my husband and me, so I used a glass 9-inch pie plate. Used previously-cooked chicken (mostly thigh/dark meat, some breast meat), then deli ham, slices of mild Swiss cheese. I ran out of brick cream cheese, so I used about 1/4 tub of spreadable cream cheese instead.
My husband, who does NOT like casseroles (but will eat them if I make them), immediately exclaimed, “this is a keeper!”
Thank you, Taryn.
This recipe is extremely tasty. Sadly, I cooked my chicken too long, and it was dryer than I wanted. The flavour is still great, but next time, and there will be a next time, I will make sure to not over cook my chicken.
Do y’all think this will freeze well…I have twice the ingredients prepared and want to cook one and freeze the other …should I cook then freeze? Or no…don’t cook it …just freeze and then cook…fyi …I added onion, leeks and broccolini
Yes, I’ve had readers freeze this successfully with both options you mention. However, I’m not sure if it would freeze well with onion, leek, and broccolini added.
Delicious. Every chicken recipe I make, including this one and your bacon ranch one, I make with boneless skinless chicken thighs. Not breasts. Much moister, more flavorful, not dry.
This was absolutely delicious. So much flavor. Thank you!!!!!
we love this recipe have made in at least 5 times already. We don’t like Swiss so we use mozzarella. Also use chicken broth , kind of like the bread crumbs on top.
Great recipe. The only bit of difference I do is sauté the chicken then melt the butter and cream cheese in the pan to deglaze it and add some sour cream to thin it out a bit. Really gives it a nice golden brown color and flavour. I add the chicken and ham into the pan to ensure well coated before putting in dish. Husband requests this quite a bit.
We used boneless ,skinless chicken thighs and did not shred..An extra amount of ham and sharp white cheddar.. Great flavor and definitely not dry with the chicken thighs..
We made this and LOVED it! Very simple, easy, and lots of flavor! Making it again this week!!
This recipe is a dream for a picky eater person like me who loves to meal prep and freeze meals. Not only is this tasty when reheated, it’s amazing right out of the oven. You have to try this casserole and add it to your meal prep rotation like me 🙂 I’ve been prepping this recipe for over 5 years and it truly always delivers.