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 type of ham did you use?
I normally just cut up some deli ham since I always have it in the fridge.
OMG OMG!!! This was so GOOD!!! A must addition to anyone’s Low Carb/Keto Diet!! It was incredibly easy to make. I used a rotisserie chicken and just shredded it and I poured some of the juice from the package into it also. Will definitely be making this again!!!
Haha. I’m glad you loved it! I did edit out the language. Gotta keep things family friendly here 😉
I keep making this one over and over. That sauce! So good! Because I am lazy and like a one pot meal, I have started adding steamed broccoli under all the regular ingredients. I regularly add some chicken broth to the sauce to thin it out just a little before adding to the pan. This recipe is so satisfying as is, but the addition of the broccoli means when this comes out of the oven, I am DONE! Thanks for sharing this. 🙂
thank you for the tip with the broccoli. I will be trying this
This was a great recipe. The only tweak I made was adding Worcestershire! The sauce was a little to bland with out it.
how much Worcestershire sauce did you add?
What is a serving size? Couldn’t find it.
There are 8 servings. It’s at the top of the recipe card.
Could you make this in a crockpot?
Yes. Cook the chicken, drain the liquid, then add the sauce, ham, and cheese.
I love this recipe! Question…can you freeze it to thaw and cook later? If so would you wait to put the Swiss cheese on the day I bake it?
Yes. You don’t have to wait to add the Swiss. Either way works.
Yummy! Made this for dinner tonight. It was a hit for 4 out of 5 of us! There’s always one kid that will complain….. lol. I did add my own twist though…… I made some extra sauce and saved some to spread on top of the cheese layer. Then I threw a bag of pork rinds and some parmasean cheese in the food processor. Added a bit of melted butter to the mixture, and spread it out on top of the casserole. The result was a delicious crispy layer, similar to a real cordon bleu cutlet! I loved the buttery sauce with a hint of dijon and lemon juice. I did not have wine, so I skipped that, but the lemon did the trick. I will definitely make this again.
Made this tonight. I used Canadian bacon instead of ham. This is a wonderful casserole. I made a little extra sauce (which was too much). I saved the sauce for eggs Benedict. I will be making this quite often.
This looks delicious! Can’t wait to try this!!
What can I use to replace the wine?
It is optional. You can use a little chicken broth if you need to thin the sauce.
What can I use to replace the ham? I went through many of the comments below and didn’t see a substitute for ham.
You can just leave it out if you want. If you don’t eat pork smoked turkey would add a nice flavor.
New Seasons market carries a black forest Turkey that would give the flavor without the pork.
We were out of ham, so I used bacon cut into bit sized pieces instead. Delicious!!!
I’ve never cooked with wine before but always love it when others do. What’s a good, dry wine to cook with (I only drink moscato and I know that won’t work 😂)
Pinot Grigio is my fave because I don’t mind drinking a glass too 🙂
Is there a substitute for the dijon mustard and if so what is it ?
You can just omit it. Or use any other mustard or a pinch of dry mustard.
Does the pan need to be greased ahead of time?
No, I don’t normally grease the pan for this. If you’d like to you can.
Oh my Goodness this was good! Even BETTER the next day reheated in the toaster oven, not the microwave. I served it w/ homegrown frozen green beans. That sauce could be used just with green beans for an amazing side dish! It definitely needed double the sauce. I’m not a huge swiss cheese fan, but mixed with the cream cheese and butter, it was perfect! This is “company worthy” as we say at our house. I actually had a guest the first time I made it and she loved it too. And people think we are suffering without all the carbs… pffft! LOL
Excellent! Hubs loved it. Added Costco’s plain non-fat yogurt to the sauce, along with butter, wine, lemon and cream cheese. A fantastic sauce which could do double duty as a dip for appetizers. At least that’s what I’m planning to do with it next Christmas. Will make this dish again (maybe try it w/o the butter). Thank you!!!!
Thank you so much for this recipe! It’s the first “low-carb” casserole my kids actually liked!
The absolutely best Keto friendly casserole I have made yet!! Thank you for posting this! lol Simply delishly yummy!! 🤤😋
I’m allergic to citrus; any suggestions on sauce alternatives?
You can just leave the lemon juice out. I’d recommend using the optional white wine if you are leaving out the lemon. Otherwise, add a little chicken broth to thin the sauce.
What serving size is the nutritional info based on? About a cup? I’m trying to log it into my app but we didn’t split it up by the servings amount when we made it.
I have not measured it by cups. Sorry! I just eye up the servings.