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.
This was really good and I’ll absolutely be making it again. I opted to dice and cook chicken breast – next time I will try shredded, think it will be better. I will also double the sauce, we are a saucy family 🙂 No other changes are needed. Served with roasted cauliflower. Delish!
This came out AMAZING!! I made it exactly as is with no substitutions. I will definitely be keeping this on rotation.
Made this for the first time 2 weeks ago. It was delicious, used no wine. Getting ready to make it again. Thank you for your recipes.
This recipe is delicious. Actually, a friend made this recipe for me after I had hip surgery. (such a nice friend) I recently made it again myself and we love it. Such great flavors. We are having the leftovers for supper this week.
Thanks for all your recipes.
Outstanding recipe as is! I didn’t make a single change to this and it was a hit! I would recommend letting it sit for at least 15 min after done in the oven. And the leftovers were spectacular! This is now part of our regular rotation. Thank you for a wonderful addition to the recipe box.
This was really tasty ! I also made your broccoli recipe as the side. Will definately make this over and over.
Love these keto home style recipes. Family loved it even though some are not keto still eat my food. I made with ham and turkey from Thanksgiving and not wine. Will save for regular meal plans but time will use chicken. Thank you.
I made this, yesterday, and we loved it! It’s rich, flavorful, filling comfort food, worth repeating!!
Thank you, Taryn!
Are there any substitutes for the cream cheese?
You could use blended cottage cheese or ricotta cheese.
Delicious
This casserole is delicious! I omitted the white wine because I didn’t have any on hand, but other than that I followed the recipe! Thank you!
This was so tasty! I didn’t use the wine, added pepper and maybe needed some more tang—maybe ground mustard? Was a little soupy so I served it over steamed broccoli. My non-Keto family thought that it could use some croutons for a bread crunch. Definitely a great base meal to fix as you wish.
Your web host is terrible. The lag is unbelievable.
I liked the recipe but since regular chicken cordon bleu has a crust I addded 1.5 cups of panko with 2T of butter. I give up… this posting is so frustrating.
I’m sorry my website was slow. Sometimes when I get increased traffic that happens. This is a low carb website so that is why I don’t have a crust on this casserole. I am happy you enjoyed it.
don’t be a hater, you don’t have to make it with a crust. lots of people don’t want the carbohydrates from a crust.
Recipe has a very good start but if you are a garlic lover, use it. I’m also a chili head too so recommend some red pepper flakes. My local grocer makes a version of this in their low carb premade meal offerings perfect for the office but they are $8 per so this was a welcome recipe. Rock on. Thank you for the recipe.
I thought this was delicious and easy to make. only reason not 5 stars is I added garlic like several people did so I changed the recipe. it was really easy to reheat. I did use the wine..I got the 4 pack individual bottles of chardonnay so I didn’t have to open a big bottle..I thought it was really good, rich and easy to make..only thing different I’d do is rip up the swiss ..I used slices but would rip because it would be easier to make smaller portions. I used rotisserie chicken and black forest ham from Sam’s club..so easy and good..thank you so much..as far as comments on flavorful..I’m like I like hot bursting stuff usually but this had some kind of flavor I really liked..I think it was from the dijon because I love mustard!!
Wonderful dish! And for those who change it up a lot, do NOT rate it….geez….the ratings are for “made as written”…with maybe some added seasonings to your liking–But if you add other items and don’t like it, I still don’t think it is fair to rate it… This is a keeper for sure.
Sooo delicious and easy. My family loves this. My 15 year old son even made it for a dinner party when he visited his dad. I’ve made it a few times using different chicken (boiled or baken chicken breast, rotisserie and one lazy night canned chicken). They were all good. Thanks soooo much for this.
the sauce was divine!!!!