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.
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.