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.
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I love chicken cordon bleu. 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.
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 there were no complaints.
Want an even faster version of this easy dinner recipe? Try my Skillet Chicken Cordon Bleu.
What is Chicken Cordon Bleu
Here is a little history on this iconic dish (compliments of 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 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: 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!
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!
Video
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.
Notes
Nutrition
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Originally Published August 31, 2016. Revised and Republished on November 10, 2025.
This looks great. Thanks for posting. I have put it on my “need to try” list.
I have made this countless times since finding this recipe, always just as written. It’s a family favorite! Thank you very much !!!
Is it possible to make this freezer-friendly? Can it be put into the freezer instead of the oven, or would the sauce have to be put on when it is time to cook it?
I’ve made this with frozen shredded chicken but did put the sauce on right before cooking.
It looks so good and delicious! Keep sharing!
HAY! Why did my cream cheese separate from my butter?!
Hi Michelle, When did it separate? After blending when you spread it? Or after baking?
Hi! Mine also sepperated, after baking.
Hmmm. Honestly, I’m not sure. I’ve never had that happen before. Did you use full fat cream cheese?
I used mascarpone full fat cream cheese, but also added about a quarter cup of cream, because the sauce was super thick, and wouldn’t blend anymore after just a few seconds, so I thought it would help. Was that the problem maybe or perhaps the mascarpone?
That is probably why it separated.
I was wondering if you can put it together, freeze and thaw and bake later?
Yes, I have had readers do that successfully.
Hi! Busy day today so can I make it now and put in refrigerator until tonight?
Yup!
Recipe sounds very nice. Just a question “When are you Yanks going to move into the 21st century as start using the metric system for measurements?”
Your comment was very nice until it wasn’t. Name calling is never appreciated. This yank is perfectly happy with her teaspoons and tablespoons.
This Yank agree, stay with “spoons”.
In Canada we use the metric system but I use teaspoons and tablespoons and cup and oz measurements for all my baking and cooking. I think I would go nuts if it was all in metric. I’m in the process of making this recipe right now can’t wait to try it. Thanks to all the THM cooks for so many great recipes. Now all I have to do is stay on track 🤫
“yanks” ???? I’m a Southerner, been one most of my life . . . nobody uses metric for cooking unless you are overseas. LMAO Tsp and Tbsp all the way 😉
I fully agree with you on that and the recipe looks very delicious 😋
me too. thank you
Amen to that. This yank is also very satisfied with our system.
Why do we have to be called names? We use what is compliant with our country. Is it so hard to turn it into metric for your use…we don’t call you names when we turn metric measures into our way of use…guess we’re just smarter and nicer!?? Have a nice day. By-the-way, wonderful recipe…thanks Taryn!!
Made this tonight, doubled the sauce. Tasted great, everyone liked it. Next time will use more swiss cheese and layer like a lasagna.
Will make again. Used Costco cooked shredded chicken so it was super easy.
I doubled the sauce also! Yummy!
Thank you, thank you, thank you!!!
I adore this recipe!!! I adapted it to make shepherds pie with mashed cauli and have made a green bean casserole with it for Thanksgiving. (I add diced chicken to it for a complete meal) Here’s my green bean casserole based on your amazing recipe!!
Green Bean Casserole
5 Tbsp butter
8 oz cream cheese
1/2 small onion diced
15 mushrooms diced
1 Tbsp stoneground or Dijon mustard
2 cans green beans
1 cup of grated cheese, optional
2 oz pork skins, finely ground (approx 1 loose packed cup crumbs)
1/2 Tbsp lemon pepper
Sea salt and pepper to taste
(I also used a garlic and herb blend)
Melt butter in pan over medium heat, then add diced onion. Cook, stirring occasionally, for 5 minutes. Add mushrooms and continue to cook for 5 more minutes. Add cream cheese and mustard and cook until completely incorporated with onions and mushrooms. Add green beans, seasonings, and 1/2 cup of cheese, if using, and mix well.
Preheat oven to 375 F. Grease a 9 inch baking dish. (I use coconut spray or butter) Pour green bean mixture into baking dish and smooth top. Sprinkle additional 1/2 cup cheese over top, if using, then top with ground pork skins. Bake for 30 minutes or until top is slightly browned and crispy.
P.S. Sometime you should try the crushed pork rind topping on the chicken cordon bleu recipe. Its very good. Crisp crunchy topping. 🙂
Sounds delicious! You might see that green bean casserole adaptation appear on my blog someday. I’ll name it after you!
Can’t wait to make this!
Made this last night using leftover rotisserie chicken and deli ham slices – oh my goodness! Even my hubs, Mr. Picky, **loved** it. Right away I tucked it into my Hubby Faves board to come back to again. I didn’t have lemon juice or Swiss cheese, but shredded cheddar was still delicious. Also added about 1/2 t. of minced garlic to the sauce. I was concerned by how very thick the sauce was after putting it in the blender. It wasn’t easy to spread over the meat. When it came out of the oven, though, it was moist and delicious! Home run! Thanks for this great, sooooo easy recipe.
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!