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This chicken cordon bleu casserole recipe is a healthier take on the chicken kiev and cordon bleu I grew up eating, without all the fuss of pounding and wrapping individual pieces of chicken. This healthy meal comes together much faster than the original, it’s naturally low carb, and it even has a hidden veggie in there — but it also has the same cheesy, creamy comfort food vibe that the whole family can agree on.
What Is Cordon Bleu Casserole?
Chicken cordon bleu casserole combines all of the classic flavors of chicken cordon bleu — the breaded chicken dish stuffed with ham and cheese, with the French name but originating from Switzerland — in an easy, healthy casserole.
This dish is so comforting, I even included it in my hardcover Easy Keto Carboholics’ Cookbook, which is dedicated to making healthy, low carb versions of carb-filled comfort foods. Once you try this keto chicken cordon bleu casserole recipe, I think you’ll see why I had to include it in the book, why it’s one of my favorite low carb dinners, AND why you don’t have to be keto to find it delicious.
Why You’ll Love This Chicken Cordon Bleu Casserole Recipe
- Tender chicken and flavorful ham
- Gooey cheese!
- Luxurious, creamy, yet super simple sauce
- Hidden veggie tucked inside
- Ready in less than an hour (mostly hands off)
- Naturally low carb and gluten-free
Ingredients You’ll Need
This section explains how to choose the best ingredients for easy chicken cordon bleu casserole, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Cauliflower – The hidden veggie! Cut the cauliflower into same-sized florets, so they cook evenly. Feel free to include any other vegetables you like here that work well when roasted.
- Avocado Oil – Use avocado oil for best flavor and nutrition, but you can also use your preferred vegetable oil.
- Sea Salt & Black Pepper – The amount of salt in the recipe assumes that your shredded chicken had salt added before cooking. If it’s completely unsalted, you can add more salt to taste before baking the casserole.
- Heavy Cream – This gives the casserole rich and creamy flavor. I don’t recommend using milk, as the sauce will be too runny, but full-fat coconut milk (from a can) could work as a swap.
- Sour Cream – Use full-fat sour cream for best flavor. Mayonnaise works as a substitute if needed, but the flavor will be different.
- Dijon Mustard – This gives the casserole a little zing and pairs wonderfully with the ham. Yellow mustard is okay to use, but it may be too strong; the flavors work best with Dijon.
- Garlic – Use fresh garlic for best flavor or jarred garlic for convenience. If you need to, you can substitute 1/2 teaspoon garlic powder instead.
- Chicken – It needs to be cooked. You can make your own shredded chicken using chicken breasts or thighs. Other convenience options include rotisserie chicken, packaged precooked chicken breast, diced baked chicken breast, or any leftover chicken you have.
- Ham – Use deli ham or leftover keto glazed ham.
- Swiss Cheese – Buy shredded cheese for convenience, or shred your own for best flavor. Swiss is the classic choice, but you can also mix in Gruyere, mozzarella, or even pepper jack. If you have cheese slices on hand, you could also melt those on top of the casserole instead of using shredded.
- Pork Rinds – These are optional, but add a nice crunch to the casserole, like breadcrumbs or crackers would. If making this for a family and you’re not concerned about the carbs, panko breadcrumbs are fine to substitute.
How To Make Chicken Cordon Bleu Casserole
This section shows how to make keto cordon bleu chicken casserole with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Roast cauliflower. Season cauliflower with oil, sea salt, and pepper and spread out on a baking sheet. Roast until golden.
- Mix sauce. In a large bowl, whisk together cream, sour cream, Dijon mustard, garlic, and half of the shredded cheese.
- Add main ingredients. Fold in shredded chicken, ham, and roasted cauliflower.
- Assemble. Transfer the mixture to a baking dish and sprinkle with more cheese. Layer the top with crushed pork rinds, if using.
- Bake. Place the baking dish in the oven, until cheese is melted and golden, and the casserole is bubbly. If desired, garnish with chives or parsley.
Is Chicken Cordon Bleu Casserole Keto?
It will depend on the recipe, but this casserole is keto! While many casserole recipes are made with potatoes or pasta as a base, we’re using roasted cauliflower instead — both healthy and delicious.
Storage Instructions
- Store: Cover leftover keto chicken cordon bleu casserole with plastic wrap or foil and store in the fridge for 3-4 days.
- Meal prep: Prep ingredients and roast cauliflower. Assemble and bake right before serving.
- Reheat: Reheat in a 350 degree F or in the microwave.
- Freeze: Freeze casserole for 2-3 months in an airtight container.
More Healthy Casserole Recipes
If you like this low carb chicken cordon bleu casserole, you might also like some of these other healthy and keto casserole recipes:
Recommended Tools
- Baking Sheet – These are the BEST baking sheets for roasting; I don’t even need to line them and get great caramelization without sticking. I have one in every size because I love them so much.
- Casserole Dish – This is the right size for this dish. Take it right from the oven to your table!
Keto Chicken Cordon Bleu Casserole Recipe
This reader favorite recipe is included in The Wholesome Yum Easy Keto Carboholics’ Cookbook! Inside this beautiful hard cover keto recipe book, you’ll find 100 delectable, EASY keto recipes to replace all your favorite carbs: bread, pasta, rice, potatoes, desserts, and more… each with 10 ingredients or less! Plus, a photo, macros, & tips for every recipe.
Chicken Cordon Bleu Casserole (Easy & Healthy!)
This easy, healthy, and surprisingly keto chicken cordon bleu casserole recipe features tender chicken & ham, creamy sauce, gooey cheese, and a hidden veggie — all with just 15 minutes prep time.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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.
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Recipe Notes
Serving size: 1 cup, or 1/12 of entire casserole
Recipe from The Easy Keto Carboholics’ Cookbook.
If you are looking for an older version of this recipe without cauliflower, you can make it without cauliflower and reduce the amount of sauce a bit.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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99 Comments
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.
Mandy Renfro
0Super delicious! I would let it cook for a bit longer. Mine wasn’t really warm enough for my taste. But will definitely make this again. It’s a winner!!
Wendy
0TIP: Pork rinds become soggy when left over. For a low-carb crunchy topping that stays crunchy for leftovers, use crushed Whisps (baked cheese crisps) instead–the Asiago Pepper Jack gives a nice spicy kick! I’m sure the Ranch variety would also be great with this.
Bill Dyer
0If not preparing for freezing, when you say “cooked chicken,” should both the chicken and ham be hot (or at least warm) before putting the assembled casserole into the oven? Ten minutes isn’t enough time for the contents to all be thoroughly heated, even at 400 degrees F, if it’s cold or even room temperature.
Wholesome Yum D
0Hi Bill, Yes, they should be warm. If they are cold, it would probably take 20-30 minutes.
Mari Peterson
0Chicken Cordon Blue Casserole is just the best. My whole family loved the multi-flavored goodness and it was really simple. I cheated and bought the shredded chicken and cauliflower nuggets making it really fast and easy. The topping adds such a nice crunch. The whole casserole was awesome. My grumpy ole hubby just loved it. He said,”You can make this any time, all of the time!” Thats an extreme statement coming from him…needless to say I will. Id give it 10 stars if i could!
Linda
0Are the freezing instructions for cooked or uncooked casserole?
Wholesome Yum D
0Hi Linda, Both would work.