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.
Oh my! This was a hit at my house. Had a wonderful taste and was easy to make !
This has made it into my regular rotation, thanks for the great recipe!
The only thing I don’t love about this recipe is cleaning the blender after making the sauce! 😀 So I’ve switched to using my hand-held mixer instead and it works just as well and is much easier to clean up.
It is so easy to clean a blender. Fill 1/2 full with hot water from faucet, add 1 drop (or 2 drops if large blender) of dish detergent, close it and set back on the motor and blend for a minute. Dump water, rinse out with clean water and you are done.
You also need to take it all apart to dry the blades with a towel so they don’t rust at the base of them. When I make this recipe I will try using a mixer. Thanks for sharing the recipe!
If I were to make/assemble this 24 hrs in advance, would that be ok? Would you just put it all together and put it in the fridge? Thanks!
Sorry wasn’t sure if my comment went through before!! Thank you!
Yes, that would be fine!
How much cottage cheese to use if substituting that for the cream cheese?
The same amount, 6 oz, which is 3/4 cup.
Thank you!!
Hello! Do you think I could make/assemble this 24 hrs in advance, put it in the fridge, and then bake it? Looks delicious and I can’t wait to try!
Yup! Hope you enjoy it as much as we do 😀
If i made this up the night before, would you just cook it longer? or would it be be better to make the night before and just reheat in the microwave? Thanks 🙂
Maybe just 5-10 minutes longer since it will be cold. I would bake it right before serving if you can. Although, leftovers still taste great!
Can shredded swiss cheese be used instead of swiss slices?
Yes. I hope you enjoy it!
Could I use rotisserie chicken and shred it? If not, any recommendations on how to cool the chicken breast?
Yup! I normally cook the chicken breasts in a covered casserole dish at 350 for 20-40 min. The cooking time can vary a lot depending on how big they are. I just temp them every 5-10 min until they hit 160.
Can you use deli ham instead of cooked ham chunks?
Yup! That’s what I use. I just stack up the pieces and cut them into squares.
Can I use raw chicken instead?
Yes. Cook the chicken most of the way, drain the cooking liquid, then add the sauce, ham, and cheese. Finish cooking until the chicken is 160.
How do you halve the recipe-what kind of cooking dish would you use? If I try to make these larger ones, then I have so much left over and because of the cream cheese it doesn’t taste as good reheated. Plus I would have to eat it five days in a row! Could you explain since I don’t cook? Do I just halve every single measurement and then put it in a different sized casserole dish (what size?). Or put the smaller amount in a large one which seems like it would spread out and be odd.
You can half all the ingredients and bake it in a 8×8 or 9×9 baking dish.
Thanks!
Can this be done in an instant pot?
Yes. I would cook and shred the chicken and then add the other ingredients. Cook again, briefly, to melt the cheese.
Thank you 🙂
I will have to give that a try this week. I just got my instant pot Saturday and am so excited to start using it.
Very good! Thanks! I did double sauce and mixed some sauce with the chicken. I like rich! Thanks for this recipe! My husband and I have very different tastes but both loved this!
Taryn,
I made this tonight I omitted lemon and wine but it was still a big hit with my family!! Thanks for sharing.
This was very good but the chicken at the bottom of the pan was quite dry. I think next time I will mix the sauce and the chicken together before placing in the baking pan.
I felt.the same way. It.was overall dry and bland…
I did the smaller version measured exact. It seems loke you need about double the sauce
It will only be dry if your chicken is dry. If you are using moist shredded chicken the overall dish will not be dry. Using dark meat might help next time.
I agree! I made this tonight and it was very dry. Next time I make it I will mix the chicken with the sauce and double the sauce.
I made this for dinner tonight. It was soooo good! My brother ate three plates, my husband ate two plates and fixed him a lunch for tomorrow! Thanks!