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.
What is the protein count on this?
54 grams a serving. There is a nutrition box at the bottom of the post.
What did you figure as a serving size? Or how many servings do you figure this makes?
This makes 8 servings. I just eye it up and scoop out the appropriate amount.
My family loved this recipe, thank you!
Does this freeze well?
I have made it with frozen chicken but I added the sauce, ham, and cheese right before baking.
Hi! Would this totally be ruined if I didn’t use the mustard? I can’t stand the thought of mustard so inwould prefer to leave it out if possible lol
Nope! You can omit it.
This was very tasty buy mine was way watery! Not sure what I did wrong. May try a go again but with shredded cheese as the slices seemed to get hard like plastic.
Did you use already cooked shredded or cubed chicken?
I used canned cooked chicken, and mine was also runny. I know I didn’t use enough chicken in my casserole dish, it wasn’t layered enough. Maybe that’s why it was runny. However, it still tasted pretty good!
Do you cover it with foil while baking?
Nope. I bake on the top rack so the cheese gets browned. If it starts to look too brown you could just move it down to the bottom or cover it.
Made this for dinner tonight, pretty much straight up to the recipe with the white wine and 2 oz of lemon juice. All in all a very solid recipe! Definitely cut back on the lemon if you don’t like “super lemony” because it’s definitely that using 2 ounces. This would also be great if you added any kind of par boiled veggie like broccoli, asparagus etc to “green it up” a bit.
Has anyone tried to freeze this and back it later? Chicken and ham seen like they would be find, but does the cream cheese do OK?
OMG! I cut this in 1/2 as it is just my son and me, well he was out, so I made it any way. Substituted lime juice for the lemon, just because I didn’t have lemon. I cannot wait to make this again. Thank you for such a delicious, easy recipe.
Can this be made in the slow cooker?
Yes, cook the chicken, shred it, discard the cooking liquid and then add it back with the rest of the ingredients.
Made this tonight and it was SO delicious! I added a couple of cloves of garlic to the sauce because I’m a garlic fiend. Will absolutely make this again. Thank you!
Recently went low carb. Making this now for tonight. It looks delicious! Thanks!
This recipe is fantastic. I will definitely make this again. I put the cream cheese sauce in the food processor and added 4 strips of cooked bacon. I also added broccoli over the layer of ham. Thank you for sharing.
Taryne,
I just put this dish in the oven and am enjoying a glass of Sav. Blanc while it is cooking . Can’t wait to try it , I used a jarred sauce and added the wine and dijon sautéed onions and peppers about a 1/2 cup each, a 1/4 Tsp. oregano and peas to the sauce . I would normally make my own white sauce but I was pressed for time. This recipe was so easy even with my doctoring !
How much is each serving ? a cup?
It would be more than that since with six servings this has six cups of chicken plus the other ingredients. I would suggest just cutting it into six pieces. My guess is that each serving is closer to two cups.
Does this freeze well?
I have not frozen it myself but a few of my readers have said it does freeze well.
Can you freeze leftovers?
I think so but I haven’t tried freezing this one yet. If you try let us know how it turns out 🙂
Could I use my kitchen aid standing mixer to make the sauce instead of a blender?
Yup!
I just made it and already had a bite. Sooooo excited to eat it this evening for dinner. The wine really tastes amazing. Thanks for the recipe!!! Oh and the macros are perfect.
Okay. Thank yall. I’m cooking it right now for supper. Can’t wait to try it. 🙂