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.
Whoever gave this recipe a one star review is out of their mind. This dish is fantastic! My local supermarket has rosemary garlic rotisserie chickens so I did use that and I did add a little garlic when I melted my butter. Next time I am going to try honey ham from the deli!
This is going to be a staple in my house! Thank you!!
Love this recipe and have made it a few times different ways! Sometimes I use shredded chicken, but other times I lightly coat pieces of chicken breast in almond flour and parmesan cheese and fry them. Another change that I like is adding chopped garlic to the melted butter. It is a winner any way you fix it!
I pinned this to a board I share with my daughter who lives out of state. She prepared it for me during a recent visit. She said it was easy to prepare and we thought it was absolutely delicious! Company worthy.
This is one of my absolute favorite meal prep dishes! I love the flavors and the simplicity, it’s a must-bake recipe.
I went to a cooking class with my mom a long time ago, my first time making chicken cordon bleu. Loved it! When I discovered this recipe I had to try it. It’s the ONLY way I’ll make it now. Same delicious flavors but so easy. I’ll never make it any other way!
I just love this recipe and so does my family. It is rich and tasty and healthy for you. Thank you, Taryn, for your amazing recipes.
this recipe was so good and pretty easy to make
Just tried this tonight for supper. Followed the recipe exactly as instructed. Honestly, this needs something more. The flavor is just not there. It’s so bland and leaves much to be desired. We had family over and literally no one enjoyed it. Everyone had the exact same thoughts that it was just too lackluster and lacked any kind of flavor. I may try this again in the future, but definitely making some changes by adding garlic, parsley and maybe some broccoli. As is, definitely a one star recipe.
I’m surprised you thought it was only 1 star. At this moment it has 4.96 stars from 623 votes and is my top recipe. As long as you use flavorful ingredients it is not bland. The flavor comes from the salted butter, ham, Swiss cheese, white wine, lemon juice, and mustard.
IMO one star recipes are dishes that don’t work at all and need to be thrown in the trash. A recipe that you didn’t love but still want to try again with your personal tweaks should probably warrant at least 2 or 3 stars. *shrug*
From just reading the recipe I would say it needs something more,
like egg noodles or pasta of some sort.
Barb, this is a low carb and keto website 😉
This is my go to when sending off my husband for a week of fishing with friends. each brings a dinner with them for the week. I am requested to send this with him whenever they go. savory and quick and fills the boys up. I usually do a double batch as the first time they all wanted seconds and I only sent a single batch. it freezes and reheats really well. Thank you thank you!
We have made this recipe several times when we have a big family dinner (our daughter-in-law has Celiac). Everyone loves it and now we double the regular amount so we’re sure to have some to send home with our son and daughters and their families. We make it exactly as written using the chicken tenders alternative. We were always fans of traditional chicken cordon bleu, and we are thrilled to have a GF option that we like every bit as much and is easier to make. We don’t miss the traditional version at all. Thank you so much!
I’m so glad you enjoy it!
This was incredible! We did use a whole 8oz of cream cheese to make it easier as they come in 8oz packs and we did add an extra tablespoon of Dijon because of that. My son wants to turn these into flatbread pizzas next time we make this. My whole family cannot wait for me to make this again.
I have made this three times and love it! I did make a few minor changes. When melting the butter, I add a couple of cloves of chopped garlic This last time I added about a cup and a half of air fried cauliflower florets mixed with the shredded chicken. I didn’t have any dijon so I just used regular yellow mustard and it was fine (where I live dijon is not sold nearby, but I will get some next time I go to the city).
2 stars for looking beautiful. For some reason my family and I did not love it. We usually love cordon bleu crepes or other dishes in restaurants so wanted to give it whirl. I did follow however added egg noodles because two men needed a starch. I added chic broth and ramped up the sauce a bit. It was pretty saucy which I did not mind. We liked that. Just the flavor. I put less mustard and it was very Dijon forward. I used Maille mustard maybe Grey Poupon is milder in flavor plus some spices. Feel like it needed something. Garlic, salt, some umami bomb of some sort.
Changing the recipe a lot and then giving a two star rating makes being a food blogger difficult. You didn’t really use my recipe. You made your own.
What was the original recipe with the biscuits? My son requested that for Sunday Supper.
Kind regards,
Melinda
Hi Mel, do you mean my chicken pot pie? https://joyfilledeats.com/chicken-pot-pie/
Absolutely delicious! Can’t wait to make it again (and again)! Followed the recipe to a tee.
This is delicious! My husband said…”new favorite.” So easy to make! Thank you for sharing!
Can you freeze this casserole? I’m making casseroles for an expecting a baby family.
At what point would you freeze?
Could you add cooked pasta to make a complete meal?
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. If you decide to add pasta double the sauce.
I just made this and decided to freeze it. should I completely defrost before baking or bake frozen and just add time?
I would defrost first.