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.
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. 🙂