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.
Taryn, this is a great recipe!
Used what I already had in stock, including frozen rotisserie chicken pieces! Cheesy delicious!
Thank you! The “real” cordon blu is just too much work for me! I made exactly as written no changes.
My husband and I loved this dish. If I were to change anything I think I would cut back on the lemon juice; it was a bit too tart for our tastes.
This is very rich but with so much meat, a small serving is sufficient.
Our family enjoyed this lovely meal. I am not a fan of dijon or white wine. I used regular brown mustard and an unsweetened apple juice (my go-to for white wine in most recipes) and it came out great.
One of our favorite meals!! I have to be careful to not fix it too often – don’t want something this yummy to lose its specialness edge! 😊
Love, love, love this recipe. It captures the flavor of Chicken Cordon Bleu without the fuss.
Making this tonight using cut up chicken thighs. I’ll update.
Made recipe exactly as stated (besides adding salt/ pepper/garlic to season the chicken to add some flavor). I’m giving it 2 stars, for being a pretty easy recipe for a busy mom and the fact that my 1 year old is actually eating it. My husband and I were underwhelmed and surprised at the lack of flavor considering the ingredients; whole stick of butter, cream cheese, ham, swiss cheese…etc. It seems like it would be a creamy, cheesy, decadent meal with a similar consistency as a chicken alfredo bake but with chicken cordon bleu flavors. It is not. The shredded chicken is surprisingly dry, and the flavors get lost (probably because the chicken absorbs the moisture?). So, it ends up tasting very bland/dry (which is probably why the toddler likes it). The texture reminds me of chicken salad that you’d use for sandwiches, except warm. Not a terrible meal, just not a terribly great one. I’m glad it was easy and that the baby likes it, but I wouldnt repeat it without making some major changes. Sorry, I hate leaving a bad review…
Hi Trish, the only reason the chicken would be dry is if it was overcooked to begin with. If you start with dry chicken adding sauce won’t bring back that initial moisture.
Not sure what I was expecting but this was not it. Followed recipe exactly and the family did not like it.
I’m sorry to hear that. This normally gets great reviews.
Very thick and didn’t have much of a Swiss cheese flavor.
The Swiss cheese flavor will vary based on the cheese you use. If you want a more flavorful cheese ask at the cheese counter in the grocery store.
For a thinner sauce simply thin it out with broth, cream, or the milk of your choice.
One of our faves. Cook chicken thighs in the crockpot (drop em in, add salt and pepper, cook on low for 6-8 hrs). I put a half bag of cooked egg noodles in the pan before anything else, makes this more of a meal (add veggies on the side and you’re done!)
I’m not sure how I messed this one up. I didn’t use white wine since I didn’t have it. the sauce was still more cream cheese consistency than a sauce. I added some chicken stock to help thin it, but it still had to be spread rather than poured. 😔
Hi Kara, this is a thicker sauce. It will thin out as it cooks. If it tasted good you didn’t mess it up!
Can you use regular mustard instead of Dijon?
Yes, enjoy!
Used chicken tenderloins and doubled the sauce. I also served with broccoli. Great recipe!
Can you freeze this?
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.