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.
It was wonderful! Cooked the chicken breasts in the Instapot to move things along. Also, added spinach and a bit of smoked paprika for a little color.
Soooooo Delicious!!!! This is my new new go to comfort food!
What kind of ham are you using for this…sandwich meat type ham or a roast type ham that you cut up?
Either work but I prefer regular deli sandwich ham.
Can this be frozen?
Yes
I made this tonight and it was so good! This will be in our regular dinner rotation, for sure! You don’t even miss the breading.
I can not wait to try this. I’m always looking for quick easy dinners and I like this one. Thank you. It looks delicious
I made this for the first time and we had leftovers for the next night!!!! It was amazing! I will definitely do this again.
For an easy fix use a store bought rotisserie chicken
Trying to mark this 5 stars! It was gorgeously authentic, but yes, had a concern about the cream cheese. It worked beautifully, without an emulsifier. A whisk worked wonders. I felt like I was in my Mum’s kitchen again, 35 years later! The smell was so vibrantly perfect and the taste the same as traditional. Thank you and will definitely make this again, with a cheat of panko topping. Xx
Try crushed up pork rinds. Still keto
I made this about a month ago and it was delicious but we didn’t think it had enough sauce. This time I doubled the sauce and used some for broccoli and cauliflower baked in the oven and extra sauce for the main dish. This was yummy!! So easy to put together. I also played around a little with the spices. I just added a little poultry seasoning and chipotle seasoning to add a bit of bite. But it is great with or without tweaks.
NOT A CREAM CHEESE FAN CAN I USE LIKE A CHICKEN SOUP FOR SAUCE? NEW TO KETO,,
You can’t taste the cream cheese. A keto sub would be sour cream.
I’ve found the cream cheese adds the thicker texture to the sauce that would normally be accomplished with flour or other starch. I think sour cream would break down on cooking and the sauce would be runny.
Easy to make , I added chili verde salsa about 1/2 cup to give it some zing. Thank you for sharing!
I rarely comment on a recipe, but we just had this for dinner and it was fabulous! Since we don’t worry about carbs, I did add a panko topping for the crunch. The sauce was perfect! Thank you for a recipe that’s a real keeper for this household!
Thank you, Taryn, for this great recipe! I know that traditional Chicken Cordon Bleu doesn’t have bleu cheese, but my husband loves it, so I threw in a handful plus a little grated parm and topped with the Swiss cheese. (Can’t have too much cheese, right?). What a wonderful sauce! This is a keeper for my keto diet!
Made this for dinner this evening and it was freaking AMAZING! My picky 8yr old absolutely loved it.
My new Fav!! My hubby and I loved it! Maybe too much so😉
Thank you for this simple delicious recipe!
So I just started Keto a few weeks ago and while I’m loving it the husband has ZERO interest in most of the carb-free food I make. This one was awesome! I did sort of a combo of cream cheese/heavy cream/sour cream because I didn’t have quite enough of any of them and it turned out perfect. I also cut down on the meat a bit, upped the amount of sauce a tad, and added a head of roasted cauliflower to get some veggies going. Absolutely in the rotation now. It’s a winner!
Love the idea of adding cauliflower… definitely stealing this for our casserole tonight!
This is such an amazing dinner to serve for guests! I also love it during the week because we usually have leftovers too!
My family loved this meal! I served mine over spaghetti squash noodles and it was wonderful!
My husband absolutely LOVED this! “Sweetheart,” he said, “that was delicious. I loved it.” Now THAT’S a good recipe. And a keeper. Thanks so much for sharing.
Sounds like he, too, is a keeper!