Free: Healthy 5-Ingredient Meals Ebook
Get It Now- What Is Cordon Bleu Casserole?
- Why You’ll Love This Chicken Cordon Bleu Casserole Recipe
- Ingredients You’ll Need
- How To Make Chicken Cordon Bleu Casserole
- Is Chicken Cordon Bleu Casserole Keto?
- Storage Instructions
- More Healthy Casserole Recipes
- Recommended Tools
- Chicken Cordon Bleu Casserole (Easy & Healthy!) Recipe card
- Recipe Reviews
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!
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.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
-
Preheat the oven to 400 degrees F (204 degrees C).
-
In a large bowl, toss the cauliflower with oil. Season with sea salt and black pepper.
-
Arrange the cauliflower on a baking sheet. Roast in the oven for 25-30 minutes, until golden on the edges.
-
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.
-
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.
-
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.
-
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 Like It?
Leave a rating to help other readers, or get the recipe sent to your inbox.
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.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
104 Comments
VERA M LEMING
0I made this recipe this evening. It didn’t make enough for 12 people as it was so delicious, 2 of us ate at least half of it. I only had mozzarella cheese on hand so that’s what I used . YUM
Tina
0I thought this looked like a lot of meat at first but it definitely wasn’t! Whole family loved it including two teens! Will definitely make this again.
Lisa Watts
0Hello, looking at the calories will that include the pork rinds or are they to be added.
Thanks, Lisa.
Wholesome Yum D
0Hi Lisa, They are included in the nutritional facts.
Shelby
0My girls loved this before I even made it because they saw cauliflower haha it was a huge hit!
Debi
0Perfect for the whole family.
Kristyn
0This takes no time to prepare, which with busy schedules, makes it the perfect go-to!! My family loves this!
Toni
0Such a really comforting meal! My whole family enjoyed this for dinner tonight! Thanks!
April
0This was good! I liked the cauliflower in it, that was an interesting addition but it worked well!
Heather Rose
0Thank you! My family loved this- even my picky 12 year old!
Beverly
0Hi, If I make it in small enough portions to put in a dish that will fit my air fryer, can you cook a casserole in the air fryer? I am just learning how to and about air fryer cooking.
Thank you.
Wholesome Yum D
0Hi Beverly, In theory, that should work for you but I have not tried it before.
Molly
0I love a good casserole and you have never led me astray with a bad recipe! My entire family loved this and both kids hate cauliflower! I used cauliflower rice cooked in a pan with olive oil, s&p, and garlic- (it takes the cauliflower taste out.) I also used shredded chicken I had in the freezer, to make prep even quicker. Then put your recipe all together as written and now we have a new dinner that everyone loves. Yay! Thank you for all the delish recipes! My hubby just said, “That was Fantastic!”
Tracey
0Thanks for that tip Molly. My family absolutely hates anything made with cauliflower. I am going to try your way with the rice one and hopefully everyone will like it. Thanks again!
Chris K.
0This sounded so good, with some wonderful ingredients, but the flavors were just too rich and heavy for our tastes. We are just starting keto, so I’m guessing our tastes may change along the way. So pleased others enjoy this dish so much!
Brenda Matteson
0Can I freeze the leftovers? I already have it scheduled for two days.
Wholesome Yum D
0Hi Brenda, There is a whole section in the post about freezing the casserole.
Jessica Schaap
0Wow!! This was sooooooo delicious! I didn’t have shredded Swiss so I used Swiss deli slices and chopped them into bite sized pieces. Then I laid full slices on top and baked. It was amazing!
Amy Paulsen
0Was a delicious casserole. Will make it again. Only thing is I didn’t understand the purpose of the cauliflower.
Randy Rowland
0I had some chicken and ham and decided to give this a try. The pork rinds on the top were awesome ! It came out a little dry but I didn’t start with great chicken. Next time I may increase the cream to 1/2 cup and add more salt than just to the cauliflower. I did use cauliflower rice and dried it out well in the oven so that also could have reduced the moisture.
Yevonne
0I made this tonight and my family loved it! I did not have fresh cauliflower so I used frozen. Did not change the time. 30 minutes was perfect. Did not have any swiss cheese. Used monterey jack and colby shredded instead. I mixed grated parmesan with ground pork rinds to sprinkle on top. This is a great recipe to use left over chicken and ham. Will definitely be making this again! Thanks for the recipe.
Kevin Houston
0Wanting to try this – do you know if you can use riced cauliflower?
Wholesome Yum M
0Hi Kevin, Sure, riced cauliflower will work fine. Enjoy!
Sara Sprecher
0Made this tonight with rotisserie chicken for convenience. Omitted the cauliflower as my wife doesn’t like it & omitted the optional pork rinds. This recipe is a KEEPER! Going on some other’s comments I increased the sauce just a bit & I think that was a good thing. I thought that 12 oz ham was a lot, but it works. The Dijon flavor is mild, I might add a bit more next time. I put 1/2 in the freezer, uncooked, & will get back to you in how that works. Again, this is delicious & will go in our rotation!
Dominic
0This was so good! Made exactly as written except used a 9×9 dish as the 9×13 would have been to large – the 9×9 fit perfectly (the heads of cauliflower I get tend to be on the small side). I added a little grated parm with the pork rinds on top and it browned up lovely and added a nice salty hit. Thank you so much for another winning keto dinner!
FYI – I have a pretty nifty way to cook chicken breasts that I think works very well. Fill a dutch oven with six cups cold water, and dissolve 2TB salt into it. Place raw chicken into water and heat over medium heat until water reaches exactly 170F. Turn off heat, cover, and let sit for about 15-18 mins until chicken gets to 165. Works GREAT!
El
0Will there be a noticeable difference in taste if subtitute olive oil foe the avacado oil? Do you think grapeseed oil would be a good substitute?
Wholesome Yum M
0Hi El, Yes either of those oils would work fine.
Red H.
0I never leave comments on recipes but HOLY CRAP this was so good!!!!!!!!! The only two changes I made were to use plain greek yogurt in place of the sour cream and dutch bike cheese in place of swiss, not because it needed changing but because it’s what I had on hand. Wow thanks for sharing, I’m hooked!
Amanda Counts
0Oh, so good!!!!! This is the first recipe using cauliflower that I’ve really enjoyed. I riced mine and roasted it first. My husband, who doesn’t usually like casseroles, really liked it as well. Adding it to our regular rotation. Thanks and keep up the great work!
Tracy
0This casserole is AWESOME!!!!!
Meg
0I have been looking for freezable keto recipes, but this one I notice you freeze BEFORE you bake it, and then bake on the night you’re eating it. Ideally, I’m looking for meals I can fully cook, then freeze individual portions. Have you tried freezing this AFTER its fully cooked and baked? If so, how does the sour cream sauce go upon reheating? Thanks 🙂
Wholesome Yum L
0Hi Meg, I have not frozen the fully cooked casserole so I am not sure how it will reheat. Let me know how it goes if you try it.
Vanessa
0How long do you bake in the oven if frozen?
Wholesome Yum L
0Hi Vanessa, I’m not sure of the exact cooking time but I would say 30-45 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!
Wholesome Yum L
0Hi Karri, to make a version close to the recipe that was published originally, try making it without cauliflower and reduce the amount of sauce a bit.
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!
Wholesome Yum L
0Hi Malia, to make a version close to the recipe that was published originally, try making 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?
Wholesome Yum L
0Hi Samantha, to make a version close to the recipe that was published originally, try making it without cauliflower and reduce the amount of sauce a bit.
Wholesome Yum A
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?
Wholesome Yum L
0Hi Amanda, to make a version close to the recipe that was published originally, try making it without cauliflower and reduce the amount of sauce a bit.
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.
Wholesome Yum L
0Hi Camie, to make a version close to the recipe that was published originally, try making it without cauliflower and reduce the amount of sauce a bit.
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!
Wholesome Yum L
0Hi Jacqueline, to make a version close to the recipe that was published originally, try making it without cauliflower and reduce the amount of sauce a bit.
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, 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.
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!
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, 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.
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.
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!