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GET IT NOWThis 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
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
My chicken cordon bleu casserole recipe is an easier way to make the classic dish, with tender chicken, ham, and creamy, cheesy Dijon sauce.
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Instructions
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.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
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.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook and Winter EBook Bundle!
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
Vanessa
0How long do you bake in the oven if frozen?
Maya | Wholesome Yum
0Hi Vanessa, I recommend thawing first as it would take a long time and can dry out if you bake from frozen, but if you still want to try it, I’d estimate 45-60 minutes.
Karri
0Is it possible to get the old recipe with the almond flour and Parm cheese? My family enjoyed it very much and husband doesn’t really like cauliflower! Thank you!
Maya | Wholesome Yum
0Hi Karri, It’s almost the same, the main difference is the cauliflower and the topping. If you want to make the older version, you can omit the cauliflower and reduce the amount of sauce, then make a 50/50 mix of almond flour and parmesan for the topping. Hope this helps!
Sara
0Are the pork rinds excluded from the nutrition info since they are optional?
Wholesome Yum L
0Hi Sara, Yes, the pork rinds are excluded from the nutrition info.
Sara
0This was delicious! I did follow the recommendations to add a little more sauce. I also didn’t have the exact type of mustard on hand but used honey mustard and it was delicious!
Susan Taylor
0Hey Maya,
Just made this tonight. Wow what a fantastic dish. I used black forest ham, and some chicken I made in the crockpot. Everything else as described. It was just wonderful. We’ve been eating Keto for a year and a half and have been looking for some new things to eat. This one is a keeper.
Tlavinia
0Can you use olive oil instead?
Maya | Wholesome Yum
0Hi Tlavinia, Yes, you can.
Malia
0Can you send me a link to the older recipe with the almond flour and no veggies? My family loves it. Thanks!
Maya | Wholesome Yum
0Hi Malia, To make a version close to the recipe that was published originally, just make it without cauliflower and reduce the amount of sauce a bit.
Charlie
0Wow this was fantastic! I am super impressed with this recipe. I baked it and portioned it out for single meals so will try to check in and let you know how it defrosts. Thanks for another tasty keto recipe!
K
0Can I sub Greek yogurt for some (or even all) of the heavy cream and sour cream?
Maya | Wholesome Yum
0I haven’t tried that. The flavor might be a little strange, since Greek yogurt is a bit sour and Cordon Bleu sauce typically is not.
Samantha
0Hello, I loved the original recipe but can not find it. My kids will not eat cooked cauliflower in the casserole so I’m unable to make this version for the whole family. Could I please get the original recipe?
Maya | Wholesome Yum
0Hi Samantha, You can easily omit the cauliflower and use a little less sauce, or replace it with another veggie. Other than that and the topping, the current recipe is the same as the original.
Amanda
0Hi, I love the 2017 version of this casserole. I made some variations to include some vegetables but I used your old recipe as the base. Is there anyway I could get a copy of the original one?
Maya | Wholesome Yum
0Hi Amanda, Just omit the cauliflower and reduce the amount of sauce a bit, then make a 50/50 mix of almond flour and parmesan for the topping.
Karen
0My kids have allergies to avocado, is there something else I can substitute for the avocado oil?
Thank you.
Maya | Wholesome Yum
0Hi Karen, You can easily use Extra Virgin Oil as a substitute. I hope you like it!
Susan
0Do you think MCT oil would work as a substitute? I’ve used it for salad dressings, but I don’t know much about how it works in hot recipes. Thanks!
Maya | Wholesome Yum
0Hi Susan, I haven’t tried it, but think it would work.
Kim Jackson
0I love your website and your recipes! I’m approaching one month on keto thanks to websites like this one! I made this recipe and would recommend a couple changes. I see that some other posters said the recipe was not moist enough. I used the version that has 1/2 cup sour cream and 1/3 cup heavy cream and had the same experience. I love the idea of adding gruyere as another poster suggested. If you update with different proportions, I’d love to know what was decided on.
Maya | Wholesome Yum
0Thanks for sharing your tips with us, Kim!
Lisa
0The recipe shown above is not the same as what I get when I tap on the print recipe button.
Maya | Wholesome Yum
0Hi Lisa, Sorry to hear that! I’d love to help troubleshoot. Can you please fill out the contact form here and let me know what you are seeing?
JEnnifer kepner
0I had saved this recipe and referred back to it every time. I made this chicken casserole we loved the old recipe if you could send it to me I would be forever grateful as my whole family doesn’t like cauliflower! And we loved the way it was made the old way was is appointed to see it was changed 🙁
Maya | Wholesome Yum
0I am happy you liked it, Jennifer! Thanks for stopping by!
Camie
0Could you send me the old recipe too? I had it saved to refer back to and now it isn’t the same as the one my family originally loved.
Maya | Wholesome Yum
0Hi Camie, To make it like the older version, you can omit the cauliflower and reduce the amount of sauce, then make a 50/50 mix of almond flour and parmesan for the topping. Enjoy!
Jacqueline
0I really like this updated recipe but I did use the crumble you had from the other version for a variety of dishes. Unfortunately, I did not save it and really would like it? Any chance I can get that one?? Thank you!
Maya | Wholesome Yum
0I’m glad you like the new version, Jacqueline! For the older topping, just make a 50/50 mix of almond flour and parmesan cheese.
Debbie Brock
0I have a question about using coconut flour instead of almond flour. What is conversion from almond flour to coconut flour? Thank you, Debbie
Maya | Wholesome Yum
0Hi Debbie, Usually they are not interchangeable. Sometimes you can convert 1 cup almond flour to 1/4 cup or 1/3 cup coconut flour, but usually that affects other things and the recipe still needs other changes to be made. I recommend choosing a recipe that uses the flour you are looking for. But, if you have a question about a specific recipe on Wholesome Yum that uses one flour or the other, you can ask there to find out if that particular recipe allows for substitutions.
Lori
0The measuring if the ingredients do not match the outcome. Had to keep adding topping etc
Maya | Wholesome Yum
0Hi Lori, It’s not clear from your comment what issue you were having. What did you have to keep adding? However, I did update the recipe recently, so I hope you’ll try the new and improved version.
Karin
0At what time do you freeze this? I plan to do some bulk cooking. Thank you
Maya | Wholesome Yum
0Hi Karin, I added instructions for freezing to the post above.
Linda Skinner
0I made this casserole today. i cook for 2 people so I made it in 2 8×8 pans. The flavors are good. I doubled the amount of cream and sour cream. It wasn’t dry, but close to it.
Any suggestions? I was careful to weigh the amount of chicken and ham. My hubby said twice that it was good.
Also, do you think that I can freeze the second casserole for a later meal?
Maya | Wholesome Yum
0Hi Linda, I made some tweaks to the recipe this month to make more sauce (less dry), improve topping, and add veggies to make it a complete meal. The underlying concept is the same, just better. Hope you’ll try it! You can definitely freeze the casserole – check the post above for instructions.
Kara
0I tried this recipe tonight. Great flavor, but it came out watery. Any suggestions?
Maya | Wholesome Yum
0Hi Kara, Just a quick update to let you know the recipe has been updated and re-tested to make sure the sauce is even thicker than before. Hope you’ll try it!
Maya | Wholesome Yum
0Hi Kara, I’m glad you liked the flavor. Sorry it came out watery for you. I haven’t experienced that but you can try more sour cream and less heavy cream next time to make the sauce thicker.
Sylvia
0Hi, I made the casserole tonight and it was delicious!! I used Gruyere cheese instead of the swiss. Fantastic! Thanks!
Maya | Wholesome Yum
0Thank you, Sylvia! Adding gruyere sounds delicious!
Lorri S
0I just made this casserole for supper tonight…..yeah it didn’t make it until supper. I am eating it now!! Very delicious!! Love the ease of it!
Maya | Wholesome Yum
0Thank you, Lorri!
Bethany Parks
0The recipes calls for 2 lbs of cubed or shredded chicken. About how many cups would that be? Thanks!
Maya | Wholesome Yum
0Hi Bethany, that would be about six cups of shredded chicken.
Nannette Collins
0This recipe is enough for 12 people?
Maya | Wholesome Yum
0Hi Nannette, Just to clarify, the recipe as updated and now makes 12 cups. A serving is 1 cup, so technically it would serve 12 people. I’d probably serve it with a salad, or increase the serving size if eating it by itself.
Maya | Wholesome Yum
0Hi Nannette, It makes 12 3×3-inch servings, but I would recommend making more if you are serving it for 12 people. The reason is that some people may want more than one serving – they are not huge servings. You could easily double the recipe and just make a deeper casserole.
Dale
0Question: When this is made ahead for the freezer, do you assemble and freeze without cooking until after thawed overnight in the fridge? Thank you!
Maya | Wholesome Yum
0Yep, that’s right! The chicken is already pre-cooked before mixing it in, but otherwise you don’t need to cook it before freezing. Just thaw in the fridge and then bake when ready to eat.
Dale
0Hi Maya! I’m enjoying your recipes so much. This one sounds like a winner too. It’s on the dinner list for next week. I may add a little lightly warmed celery slices since I have a ton of celery to use up and my husband likes crunch with casseroles. Thank you for so many wonderful recipes and especially for the additional helpful suggestions and sub you include.
Maya | Wholesome Yum
0Thank you, Dale! I hope you like it – let me know what you think if you get the chance!