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This chicken cordon bleu casserole is my easier, healthier spin on the Swiss dish I grew up eating. I took all the comforting flavors of the classic — chicken, ham, and melty cheese — and turned them into a satisfying meal that’s a breeze to make. This is one of my oldest chicken casseroles (from 2017), and I’ve tweaked it over the years to add a hidden veggie and adjust the amount of sauce, but I still keep coming back to it. Make it with me for a healthy dinner when you’re craving comfort food!
Why You Need My Chicken Cordon Bleu Casserole Recipe
- An easier way to make chicken cordon bleu – Forget pounding and rolling individual chicken pieces! My chicken cordon bleu casserole has tender chicken, savory ham, creamy Dijon sauce (a little like my recent chicken broccoli casserole), and melty Swiss cheese, but without the breading and hassle. It’s not traditional, but it’s the same comforting vibe with less work!
- Complete dinner in one dish – You know I’m always making these. 😉 This casserole is packed with protein, veggies, and cheese, so it’s a wonderful meal all by itself.
- Simple, natural ingredients – Many recipes are heavy with pasta or mystery cream-of soups, but mine is low carb, gluten-free, and even sneaks in a hidden veggie. I love this dish so much, I included it in my second cookbook!
Ingredients & Substitutions
Here I explain the best ingredients for my recipe for chicken cordon bleu casserole, what each one does, and substitution options. For measurements, see the recipe card.
- Chicken – You’ll need it pre-cooked for this recipe. I used my Instant Pot shredded chicken, but you can also grab a rotisserie chicken, bake chicken breast, or use any leftover chicken you’ve got. Cooked chicken thighs work as well if you prefer dark meat.
- Ham – I usually just chop deli ham. Leftover glazed ham is such a treat if you have it!
- Swiss Cheese – This is the classic cheese for chicken cordon bleu, but Gruyere, mozzarella, or provolone would also pair well with these flavors. I use shredded cheese, but you can chop slices to mix in and melt full ones on top.
- Cauliflower – Roasted cauliflower is my secret veggie of choice for this chicken cordon bleu casserole, because its flavor is neutral and doesn’t overpower the main components. You’ll also need oil (I use avocado oil, but olive oil is great too) for roasting it.
- Creamy Ingredients – Heavy cream and sour cream! Don’t use milk (it’s too runny), but it’s fine to use full-fat canned coconut milk and Greek yogurt as swaps if you like.
- Dijon Mustard – Although you can use yellow mustard, I prefer the milder, less acidic Dijon here. I thought 2 tablespoons was the perfect amount, but you can taste the sauce and adjust to your liking.
- Garlic – Fresh minced garlic is ideal, but 2 teaspoons jarred garlic or 1/2 teaspoon of garlic powder works if you’re short on time.
- Topping – Optional, if you like a little crunch! I used pork rinds this time, but also love this casserole with gluten-free panko bread crumbs.
- Sea Salt & Black Pepper
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How To Make Chicken Cordon Bleu Casserole
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Season the cauliflower. Toss it with oil, sea salt, and pepper in a large bowl.
- Roast until browned. Spread it out on a baking sheet (this one is my favorite and it’s made in the USA) and let your oven do its thing.
- Mix the sauce. In a large bowl, whisk together the heavy cream, sour cream, Dijon mustard, garlic, and some shredded cheese, until smooth.
- Add the shredded chicken, ham, and roasted cauliflower. Fold them in gently, so your cauliflower doesn’t get mushy.
- Assemble the casserole. Scoop the mixture into a baking dish — I use and love this casserole dish that looks great going straight to the table. Sprinkle on more cheese, and top with crushed pork rinds or breadcrumbs (if you’re using them).
- Bake until golden brown. Pop the chicken cordon bleu casserole in the oven and bake until the cheese is melted, golden, and bubbly. Add a sprinkle of chives or parsley on top if you like!
My Recipe Tips
- I repeat, your chicken must be precooked. The baking time in my chicken cordon bleu casserole recipe is not long enough to cook it, and it’ll cook unevenly if you just increase the time. I have lots of options above for different ways to cook your chicken or use leftovers.
- Shredded chicken tastes a bit better than diced in this recipe. You can use either, but the sauce seeps into the shredded kind and keeps it more juicy.
- If your chicken is unsalted, you might want to add a bit more salt to the sauce. Just taste before baking and adjust to your liking.
- How to avoid a watery casserole: Make sure to roast your cauliflower for long enough, as it will release water into your casserole if it’s undercooked. Also, if your sour cream is watery, drain any liquid before adding it.
- If your chicken and ham are cold, bake for longer. Mine sat out at room temp for a bit and then the hot cauliflower warmed them a bit, so the casserole heated up pretty fast. Just bake until it’s hot!
- Don’t want the cauliflower? You can make my chicken cordon bleu casserole without it and just reduce the amount of sauce a bit.
- Want to make it more hearty? I’ve also made this with roasted potatoes when I wanted it extra hearty.
- Want to pack in more greens? Feel free to roast other veggies for this recipe! Sometimes I replace half the cauliflower with roasted broccoli, or add a cup of sautéed spinach. They’re not conventional, but I thought they worked so well with these flavors when I tried this!
- Broil for a golden top. If you love a bubbly, browned topping, broil the casserole for a couple of minutes after baking. Just keep an eye on it so it doesn’t burn!
Serving Ideas
Like I said, I love that this chicken cordon bleu casserole is a meal all by itself, so I don’t usually serve it with anything else! But it’s also very rich and hearty, so if you want something light to balance it out, I recommend a side of roasted asparagus or one of my light salad recipes, like cucumber tomato salad or arugula salad.
Chicken Cordon Bleu Casserole
By
My chicken cordon bleu casserole recipe is an easier way to make the classic dish, with tender chicken, ham, and creamy, cheesy Dijon sauce.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 400 degrees F (204 degrees C).
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In a large bowl, toss the cauliflower with oil. Season with sea salt and black pepper.
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Arrange the cauliflower on a baking sheet. Roast in the oven for 25-30 minutes, until golden on the edges.
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Meanwhile, in a large bowl, stir together the sour cream, heavy cream, mustard, garlic, and half of the shredded cheese (1 cup). Stir in the chicken and ham.
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When the cauliflower is done, take it out of the oven and leave the oven on at 400 degrees F (204 degrees C). Stir the cauliflower into the bowl. Adjust salt and pepper to taste, if needed.
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Transfer the casserole mixture into a 9×13 in (23×33 cm) casserole dish. Sprinkle the remaining 1 cup of cheese over the top, followed by the pork rinds, if using.
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Bake for 10 minutes, until the cheese is melted. If desired, you can broil the casserole for 2 to 3 minutes to brown the topping.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 cup, or 1/12 of entire casserole
- Tips: Check out my recipe tips above to help you get the right flavor and texture with a golden brown top, avoid a watery casserole, and variations if you don’t want to use cauliflower.
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Meal prep: You can cook the chicken and roast the cauliflower ahead, but I prefer to assemble the entire casserole in advance. I do recommend baking it fresh if you’re using the optional pork rinds or bread crumbs, because they lose their crunch when reheating.
- Reheat: Warm it up in the oven at 350 degrees F, or pop individual servings in the microwave.
- Freeze: You can freeze my chicken cordon bleu casserole before or after baking, but I prefer before (see my note in the meal prep section above about the topping). Either way, it stores pretty well in the freezer for up to 3 months, although the texture of the sauce is a bit different. Thaw in the fridge before reheating.
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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Chicken Cordon Bleu Casserole
129 Comments
Karie
1This recipe turned out amazing. Pregnant mom and picky kids definitely approved. We skipped the pork rinds because it’s just not something we ever buy, but the recipe was so good that it’s got me curious for next time!
Wholesome Yum D
0That’s wonderful to hear, Karie! I love that it worked for both you and the kids. Let me know what you think if you try it with the pork rinds next time!
Donna Contreras
1This recipe was absolutely delicious. It was perfect with my leftover ham from Easter. I was a bit skeptical with the chicken and ham combo. This will definitely be in my rotation. I’m sharing this with my sister. 👍
Maya | Wholesome Yum
0I’m so glad you liked it, Donna! I’ve used it for leftover ham too — I think it’s great for that.
Sarah Holsinger
1This has become our family's favorite and our go to when we have company over. We love the flavors. Such a good stand-by recipe. Everyone that we have introduced it to has loved it.
Maya | Wholesome Yum
0I’m so happy this is your go-to, Sarah! Thank you.
BT
0Can you substitute a different meat, e.g. lamb.
Maya | Wholesome Yum
0Sure! It just needs to be precooked. It would not really be chicken Cordon Bleu anymore, but still can be very delicious. Enjoy!
Kathleen
0As usual, the recipe calls for items that I do not have in house. Still, I substitute with the closest alternatives I do have on hand. Today, I had no ham, so I substituted bacon for the ham. Neither did I have cauliflower or Swiss cheese, so … ta-da: I substituted green cabbage shredded for the cauliflower and chive flavored almond milk cream cheese for the Swiss cheese. I think I have just created a chicken cordon rouge! It is delicious ! Therefore I would have to give you a five-star rating on this recipe, for its versatility! My husband has just raved about it! Perhaps you would like to try the variation?
Wholesome Yum D
0Love this so much, Kathleen! That’s some top-tier kitchen improvising and you definitely proved how versatile the recipe is. Now I’m tempted to try your version!
veronika
0Made this casserole with mozzarella cheese instead of swiss, turned out delicious. Probably would do more cauliflower instead of chicken, love the roasted cauliflower more. Used up my leftover in my egg burrito, super good for that. Always enjoy one dish meals.
Wholesome Yum D
0Love how you personalized it, Veronika! Using the leftovers in an egg burrito sounds amazing. One-dish meals really are the best!
Nancy M Ray
0This was an easy recipe to follow in my family loved it. I will make it again soon. Thank you, Maya for all your good tips.
Wholesome Yum D
0So happy it was a hit for your family, Nancy! Love hearing the recipe was easy to follow and one you’re already planning to make again. And I’m really glad the tips were helpful!
Amy LaRue
0I’d like to make this without the cauliflower. I see where you say that can be done but that you just need to leave out some of the sauce. About how much sauce would you leave out? Also, would you still use a 9 x 13 pan? Thank you!
Maya | Wholesome Yum
0Hi Amy, If you’re leaving out the cauliflower, I’d make about 1/3 to 1/2 of the sauce and use a smaller pan. Hope this helps!
Amy LaRue
0I saw where someone used rice cauliflower instead of regular florettes. Could you please tell me how much rice cauliflower you would use in place of the florettes? Thank you!
Both of the recipes I’ve tried of yours so far have been excellent!
Maya | Wholesome Yum
0Hi Amy, I’d say about 4 cups of cauliflower rice if you want to go that route. Please let me know how it turns out if you try it!
Pam Kearns
0Tasty and even a good way to use up stale pork rinds.
Maya | Wholesome Yum
0Thanks, Pam!
James
0My wife made this tonight. I typically do not like casseroles, but I loved this!! I just restarted my keto lifestyle recently and this is such a treat!!
Maya | Wholesome Yum
0I’m so glad you liked it, James! Enjoy!
Catherine Swope
0I made this recipe last night and it was so good and a huge hit with my husband. Thank you for such a delicious and easy recipe.
Maya | Wholesome Yum
0I’m so happy to hear that, Catherine! You and your husband enjoy!
Marielu Santiago
0Yet another wonderful Maya recipe that does not disappoint. Thank you for sharing!
Rebecca
0Very very good husband said you can make this more often a keeper for sure.
Marlene LaRose
0I made this recipe tonight. It was so very good. I would highly recommend
Teri Jecmen
0This was very delicious! My husband loved it! I had some broccoli florets, so I added them in as well. Thank you,
Teri
Donna
0I’m sorry, I hate Cauliflower, no matter how it’s made or roasted :(. Is there something else I can substitute OR, just leave that out? Please help!! Thank you, Donna
Maya | Wholesome Yum
0Hi Donna, Yes, you can use any roasted vegetables you like.
Kim
0WOW! For years I made a WW version of Chicken Cordon Blue and we all thought it was good. This version however blows it completely out of the water!
My mother-in-law is anti EVERY casserole so I did construct it a little differently but used all of the ingredients exactly as directed minus the cauliflower (only because cauliflower mash is on the menu tomorrow night). After pounding out a combination of chicken tenders and chicken breasts (because we didn’t have enough of either to feed a family of 4), I seasoned them with salt & pepper, topped each with a slice of deli ham and a handful of cheese before rolling them up. I poured the sour cream/mustard/garlic sauce over it all. Then sprinkled some crushed pork rinds mixed with a little butter over the top. Baked in the over at 400 for 30 minutes. Chicken was juicy and everyone raved about the flavor. I served sauteed green beans seasoned with Montreal Steak seasoning and garlic powder on the side. This one is DEFINITELY going on the “favorites” rotation!
Donna Houchins
0I made this last year for my family after our mom passed. It was quick, easy and very well liked. Then I forgot about it until I saw a post about it so it is currently in the oven! So delicious!
I won’t be forgetting it again!
Brenda Clark
0We love this quick and easy recipe! Having the instant pot to cook the chicken in a flash was amazing too. I already know this will be a staple meal in our home.