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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Video
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 mean 4oz of butter (a full stick) or 4T of butter? It’s odd to see a recipe mention butter by the ounce instead of by tablespoon. In your video it looks like you are only using half a stick melted.
4 oz. I do use a whole stick.
I must have misread the recipe without even realizing until now. I have made this 2x only using half a stick and it tastes great!!
I own a soup and sandwich shop. We serve a keto special daily. Yesterday this was our special. Our customers (and myself) absolutely LOVE it. They have requested that I make it daily.
We have a grilled cheese special every Friday and I am making it Chicken cordon bleu with the sauce on the side for dipping.
Thank you for the awesome recipe.
Where is your soup and sandwich shop? Sounds like we need tos too in!!! 🙂
We slow cooked the chicken breasts in broth in order to shred. Followed the recipe. Turned out excellent, Taryn. Family loves it. Thank you!!
This dish is EXCELLENT and SIMPLE! I pre-cooked bone-in chicken breasts, because they’re more moist, in gently simmering water, in the morning.
Wanting to lower the salt content, I used unsalted butter. I used Daiya Cream Cheese (Canada), which is made of pea protein.
When putting the dish together, I wanted to avoid having to clean my food processor, so decided to combine and heat over low heat, all the ‘sauce’ ingredients, including the wine. Served it with Basmati rice and spinach. Yum!
We added a layer of bacon on top of the ham and omitted the salt. Absolutely delicious. My family loves this meal. Thank you
I’m just wondering if I am cooking my chicken beforehand, won’t cooking it in the casserole for 30-40 mins over cook the chicken? Wouldn’t I only need to cook as long as it takes to melt the cheese? Like 10-15 mins?
That depends if you are using hot cooked chicken or cold cooked chicken. I normally make this with leftover chicken that is cold. It takes about 30 minutes to heat through and melt the cheese. Lately, if I want to make this and don’t have cooked chicken already I’ve been using chicken tenders and not shredding them. Just baking until they are mostly cooked, draining any cooking liquid, and then adding the sauce, ham, and cheese.
This is super quick and easy to make – we have added this to our sometimes weekly rotations if not bi-weekly! I do a mix of cooked chicken and rotisserie and it’s a perfect combo. DELISH!
We found this recipe while we were eating keto and loved it so much it has been added to our menu even after stopping the keto diet. The only thing I did differently was added worchestershire sauce to the sauce and omitted the lemon juice (I somehow confused 2 different recipes.. smh). My boyfriend licked his plate clean. Thank you!
Haha. I may lick when my plate clean when making this too 😊
I want to make this tonight. Is it ok not to use butter? Will it still be good without it?
You will need another liquid like chicken broth. I do recommend using the butter though, or some butter, it makes the sauce rich and flavorful.
Did anyone have issues with it being soupy? I had to put it back in the oven because it had so much liquid. I didnt use any wine.
Did you use cooked chicken or raw chicken?
Yes, I sautéed the chicken in olive oil first. It was delicious.
Is this freezeable?
Can I split this recipe and do an 8×8 2x? Freeze one and cook one?
Yes, I’ve had readers freeze this successfully.
Delicious with a few tweaks. I sautéed my boneless skinless chicken breast I’m avocado oil with minced garlic and salt and pepper (will omit salt next time as the salt in the ham really came through after baking). Next I melted the butter and added some garlic ( the Italian in me couldn’t do this recipe sans garlic). Then I pulsed the cream cheese, dijon, butter and lemon juice. I poured the mixture over the chicken and ham. Looked a little dry so I poured some half and half over top. Added cheese and baked. This is a very rich dish. I ate about a half cup of the mixture with steamed broccoli. Will definitely make again. Thanks!
Can I sub the dijon with heavy cream? My husband doesn’t like dijon mustard
Sure. The mustard flavor is very mild in this though.
Absolutely delish and easy! 12 thumbs up with my clan 🙂
Hello. What would be a good substitute for the Swiss? Both my kids and husband hate Swiss. Thanks!
Mozzarella is a good sub. Enjoy!
I use Monterey Jack. It is delish!
I used sharp provalone.
I also used mozzarella!! Kids loved it.