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 a good base recipe for the ingredients in our fridge. I layered in broccoli and mushrooms. I didn’t have Swiss so I used a shredded cheddar. It smells amazing in the oven.
Made this tonight and loved it! The flavor is so good. I didn’t add white wine and it was still great. My carb-eating husband said he wouldn’t change a thing. Thank you for sharing.
This is one of our favorites! Does yours come out really watery? I’m guessing because of the ham, but I easily have a half cup to three quarter cup of liquid in the pan.
Hmm. Not really. I’m not sure why it would be so liquidy.
Same here, Angie. Not sure if you saw my comment above but glad to know I’m not the only one who had this problem! Super liquidy!
This looks delicious! What is your secret for making juicy shredded chicken?
Do not overcook. I only cook it until it’s 160 on a meat thermometer and then let it rest. Even 158 and then it should go up to 160 while resting.
This was delicious and easy to make. I love that it is so low carb!
My family loved this! Sooooooo good!
This was awesome!!! Boyfriend loved it too!! Ate broccoli with it.
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Melissa
This is SO delicious! Thank you! I threw some chicken breasts in the crock pot this morning and was able to assembly the casserole this afternoon! My house smells amazing now after baking it and I was even thinking of making this for an Easter brunch with some asparagus! So great!
could you make this in the crock pot????
Cook the chicken, drain the liquid, then add the sauce, ham, and cheese.
How do you recommend to cook the shredded chicken? I always seem to dry it out
I cook it in a glass casserole in the oven covered with foil. I put a little garlic salt on it. The biggest thing is to not overcook it. I take mine out as soon as it hits 160 degrees on a meat thermometer.
I made this tonight and it was good. The only thing is it was way too greasy from the butter. Also I would reduce the amount of lemon juice as it was too strong. Any suggestions on modifying the sauce if I use less butter? The overall flavor was delicious and my husband did like it too but we had to tip the casserole to let the butter run off.
I’m not sure why the butter separated out for you. When I’ve made it the ingredients stay together in the creamy sauce. If you want to cut back on the butter you could sub in a little almond milk, half and half, or chicken stock.
Do you use regular cream cheese or the lower fat version? I used the lower fat cream cheese and wonder if that would have anything to do with it. Oh well I’ll try it again and see what happens. Thank you for the response.
I do use regular cream cheese.
Can you make this with uncooked chicken?
If you do I would cook the chicken most of the way, drain the cooking liquid, and then put the sauce, ham, and cheese on top. If you add it all at the beginning the cooking liquid would make the sauce to thin.
The flavor of this is pretty good but for some reason, I was expecting a nice creamy sauce and ended up with a very runny, thin sauce 🙁 I’m not sure what can be done to change that (maybe less butter, more cream cheese?) I followed the recipe to a T. I’m pretty disappointed as it didn’t quite meet with my expectations.
I’m not sure why your sauce was thin. Mine was very thick. You could try more cream cheese and less butter next time.
I use 4 tablespoons of butter instead of 4 oz of butter and its amazing.
Made this tonight – it was very good and filling!!’ Will definitely make this again soon.
Do you know how many carbs are in it i just started this diet and looking something diff. To eat
There is a nutrition box at the bottom of the post.