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.
I followed the recipe measure per measure and it was great. Shared it with friends at work. It was easy, yet impressive. Thanks.
Absolutely LOVED this! I used 2oz butter and 2oz beef broth and served with roasted asparagus. I will make mashed potatoes next time. Can’t wait to try it again! Thanks for the recipe!
Super easy and very good. I used my Instant Pot to cook the chicken while I whipped up the sauce. When the chicken was done, I diced it instead of shredding it. Layered a nice shave ham from Publix on, then the sauce and thick layer of swiss. Very yummy!
Not sure if this has been addressed previously, but how much is considered one serving? In cups or oz, maybe? 🙂
Sorry, I haven’t weighed or measured it that way. I just cut through the cheese to make 8 squares. Each square is 1 serving.
We followed this exactly except only used 1.5 pounds of chicken and a little less ham. My husband is the carb free guy, so I poured this casserole over white rice and put peas on top (which he also doesn’t eat). Absolutely delicious and we both had a great meal.
I made this last night and it was delicious. My 6 year old daughter loved it. Next time I will make double or 1.5x the sauce (so good!). I melted the butter, softened the cream cheese, and used a hand immersion blender to mix the sauce. No problems. Thanks for the recipe.
You got the right idea, but I had to make a few tweaks.
I used boneless skinless chicken breasts, cut into thin slices. I pan seared them with a very small amount of evoo, S&P….and a teaspoon of garlic. I didn’t have any roasted chicken & wasn’t about to run out and get one & I hate boiled chicken unless it’s in one of my 20 variations on chicken soup! Sorry, just a bit picky about my chicken.
The sauce was fantastic, but making it in a blender is not my idea of easy. A small food processor would have been much easier. It’s to thick to come out of blender easily. However, after making this, it was a bit dry, so I would add 1/4-1/3 cup more dry white wine or chicken stock. I added asparagus to make it a one stop dinner. I also added some thyme. The last 20 minutes, I added smashed ritz cracker crumbs mixed with some fresh Italian parsley & more melted butter (evoo can be subbed for butter)….stirred that together and covered the top with the crumb mixture. After a total of 40 minutes in the oven, I set it to high broil for 2 minutes to give the crumb topping a nice golden color & extra crunch. I used Black Forest ham because it’s what I had. I’d make it again with my list of tweaks.
That sauce was tasty by itself. I can think of a few things I could use that for.
Overall, it was very good!
I think you have a whole new dish here!!
Not sure it’s fair to give a four-star rating when you made a totally different dish!
Thank you, Laurie. I agree completely! Or sometimes people leave 3 or 4 stars when they haven’t even tried the recipe yet.
Started doing a HFLC diet and found this – it was AMAZING. I wanted to lick my plate clean afterwards! I had read some of the comments so I decided to make one and a half times the amount of sauce (but did not mix it into my chicken). I used rotisserie chicken breast meat, and a maple baked ham from the grocery store instead of deli ham, and it was perfect. Will definitely add this into my rotation! Thanks!
I made this for dinner this week using neufchatel, light butter, and the leanest ham I could find to cut down some on the calories. It was absolutely delicious. My sister said it was amazing, better than any chicken cordon bleu that she has ever had, and told me that I absolutely have to make it again. Our mom and I definitely agree….absolutely delicious. My church is having a potluck reception for the new minister tomorrow and I am making it again to take to the potluck tomorrow. Thanks so much for the recipe!!!
Do you suppose I could substitute dairy-free yogurt (in a lesser amount) for the cream cheese? My dairy allergic husband could tolerate a bit of cheese on top if he pops can enzyme pill, but cheese on top of cheese would do him in. 😉 Consequently I can never make all these luxuriously cheesy dishes…
Dairy free yogurt might make this watery. I use mayo as a sub for creamy components of casseroles sometimes. I might try a combo of the df yogurt and mayo. You could even throw an egg yolk in to help thicken it.
I just made this and found that it was incredibly rich and kind of greasy. However, I did really like it and will try to make it again. I read several comments about the sauce separating without a blender. I don’t have a blender, so I just grabbed a friend and we took turns whisking the sauce. It either still didn’t get mixed well enough, or it’s just going to be this greasy no matter what.
I do want to reiterate that we loved the recipe and will definitely be trying it again after making a couple of tweaks (like using a blender) that I think will help. I might also experiment with neufchatel cheese to cut back on the richness a little bit. Although I’m doing the keto diet, I still try to spread out my fats throughout the day as my body doesn’t process fat bombs very well.
I made this and it came out very oily, I was wondering if anyone else experienced this or may know how to cut the oilyness a bit?
Did you blend the melted butter and cream cheese? If they aren’t thoroughly incorporated they can separate.
I’m sorry to use the reply section for my question but I didn’t see a comment button. I was wondering since Chicken Cordon Bleu is usually covered in bread crumbs, I was thinking about sprinkling some on top of the casserole. Should I mix them with butter before I put it on top? We’re not on the Keto diet. Also if I wanted to add a starch to it would you recommend laying a serving of the casserole on top of a bed of rice or egg noodles? Thank you!
Hi Katherine, You can definitely mix bread crumbs with butter and sprinkle them on top. I prefer this with mashed cauliflower so maybe mashed potatoes as your starch? Enjoy!
It was definetly a success.. My husband has been in this keto Diet for about a week and i am worried he has not been not eating well just because i didnot know anything about it. so i jumped on Pinterest and like always it saved my life!! Lol .. This recipe is excellent, very delicious and best of all he loved it and filled him up!!
I made this last night and it was a hit! I used the pre-shredded rotisserie chicken breast that comes in a big package from Costco. I can halve the package and use it for my other recipes. And the rotisserie chicken adds so much flavor, it doesn’t need to many other seasonings besides salt. I want to play around with the seasonings next time I try it, but it is good as is.
Super easy to make and super easy clean up.
It’s beyond hard to find recipes that my wife would like but she LOVES this one. Thank you so much!!
This serves 8. Do you think they would be 1 cup portions or a little more?
I’m sorry but I haven’t actually measured. It’s easy to cut it into 8 pieces. They fall apart a bit but cutting through the cheese helps to measure how big each serving should be.
The nutrition facts says 2g of carbs, is that for the entire thing? Can’t wait to try this !!!
No, that is for one serving. 1/8th of the casserole.