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.
I love chicken cordon bleu. But it’s always breaded.
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.
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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 there were no complaints.
What is Chicken Cordon Bleu
Here is a little history on this iconic dish (thank you, 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 to serve with Chicken Casserole
I suggest serving this with a green salad or green vegetables such as garlic broccoli or roasted asparagus. You can also serve with keto mashed cauliflower.
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: Layer chicken and ham in a 9 x 13 baking dish.
Second Step: Make the sauce and spread it on top.
Third Step: Layer on the cheese.
Fourth Step: Bake until hot, bubbly, and golden.
What to serve with Keto Chicken Cordon Bleu
This is a very rich casserole. Butter. Cream Cheese. Swiss Cheese. You get the drift. So I serve this with lighter side dishes like a green salad, oven-roasted green beans, steamed cauliflower, or roasted asparagus.
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!
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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.
Video
Notes
- If you have a bottle of dry white wine open it adds a nice flavor. But I wouldn't open a new bottle just for this recipe. Unless you are planning on having a glass while you cook.
- If your shredded chicken is on the dry side you may want to double the amount of sauce or add in 1/4 cup of chicken broth and mix the sauce into the shredded chicken before adding the toppings.
- You can use chicken tenderloins instead of shredded chicken. Just cook, drain the cooking liquid, and then proceed with the rest of the recipe.
Nutrition
Originally Published August 31, 2016. Revised and Republished with a new video on May 6, 2019.
Does this dish have a strong mustard taste from the Dijon mustard?? I really want to try it but my fiance HATES mustard, lol. Is there something that maybe I could substitute??
You can just leave the mustard out. It only has a hint of mustard flavor.
I didn’t taste the mustard very much. Just the lemon juice.
Can this be made ahead of time and frozen? We love it and I’d love to make a bunch of batches just to throw in the oven.
I have not tried freezing the whole thing yet. But I have made it with shredded chicken that was frozen. That cuts down the prep time to only a few minutes.
Thanks for sharing this recipe! I made it last night and it was delicious. I modified it a bit, using provolone instead of swiss, and adding artichoke hearts, spinach, and mushrooms. Came out great. I loved that this was an ‘all in one pan’ dinner and by adding the veggies, it was a complete meal for us. 🙂 . Again, thanks for the great recipe!
I just tried this since I am on a “low carb” diet. I had to substitute turkey for ham and used a mix of different cheeses because I didn’t have those. It still tastes amazing! Thank you for this! 🙂
My family liked it. The only thing I would change would be maybe only one ounce of lemon juice. It was a little more tart than I would like. I added about 8 ounces of diced potatoes and a pound of frozen broccoli that I roasted a little first and a sautéed onion and 3 cloves of garlic. And I topped it with a little cracker crumb. So mine won’t be super low carb but a lot lower than a normal casserole. My family likes to eat. Four people, and there were no leftovers. But we didn’t have anything with it either since I added veggies.
Thanks for the recipe, but not a hit with my family. No one liked it. We ended up throwing out most of it. To each his own, I guess!
I’m sorry you didn’t like it. I get about one negative comment on this for every ninety-nine positive ones. And yes, it’s almost impossible to please everyone’s taste buds at the same time. I hope you’ll try a few other of my recipes. I guarantee you’ll find some you enjoy 🙂
Is it normally a bit sour? I subbed lime juice for lemon and wonder if that was what made it so strong. I loved it, hubby was medium, but my kids wouldn’t eat it. I’d like to make it again but not sure how to change up the sauce. Thoughts?
There is a slight tang from the lemon. My kids love it though. Subbing in lime may have made that more potent. If you try it again use lemon and half the amount called for.
Thank you! I will try that!
Leave out the lemon, it overpowered the rest of the flavors, even at one teaspoon. Without it, the casserole is quite good.
How much is in a serving? Thanks A
1/6 of the recipe. So just cut it into 6 pieces. Each piece is one serving.
This is soooo good. I halved the recipe and substituted frozen thawed broccoli for half of the chicken. Made the full recipe for sauce.
I made this yesterday for my parents for Easter lunch and it was so good that I got the ingredients to make it again tonight for my hubby and me!
Like the other comments mentioned, I will definitely make more sauce next time. I’m also going to try mixing it all in together and then put the swiss cheese on top. I made it as written tonight for dinner and while the cheese and ham with the sauce were good, the chicken on the bottom was dry.
It looks delicious. I will try it right away when I get home.
We’re on a low carb diet and love cordon bleu, I wasn’t sure about the cream cheese sauce but WOW this was awesome! I made it twice in one week, hubby loved it too. This is now in our meal rotation, thanks for the great recipe!
We had this for dinner tonight. It was a big hit. We loved it. I used rotisserie chicken. Very easy and the sauce is soooo good. I did not make any changes to the recipie. But I am tempted to make a little more sauce for it next time. Maybe make half a recipie more.
This was delicious!!! Even my picky 8 year old loved it!! Thank you!
I always forget to leave reviews, but they are so essential to how I make/alter the dish I’m making to my liking. This recipe is perfect AS IS. I just wanted to try something different than the usual. And my husband and I LOVED IT. and he is super picky. And it’s so freaking easy to make. An easy way to make moist shredded chicken for the base layer is to heat some olive oil in a pan, add the chicken in thick strips or full breasts for 5 minutes, flip them over…add a cup or more of veggie stock and cover for another 5-10 mins. Then check to see chicken is cooked thru and shred the chicken with 2 forks.
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!