Chicken Cordon Bleu Casserole
Published January 23, 2022 • Updated February 1, 2026
Keto chicken cordon bleu turned into an easy weeknight casserole
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A simple way to enjoy swiss cheese, ham and chicken without all the fuss. This low carb casserole has the same classic flavor of Dijon mustard and white wine sauce paired with swiss and ham - no stuffing or breading required.
Deconstructing classic dishes and dumping everything into a casserole dish is my favorite way to get that same flavor without the hassle. This keto chicken cordon bleu casserole is one of those dishes – just like my tried and true lasagna or pizza casserole.
No need to stuff, roll and bread your chicken. Instead we add chicken and ham to a casserole dish, pour on a creamy white wine sauce and top with Swiss cheese. It’s comfort food at its finest, an easy weeknight dinner, and you won’t even miss the breading!
How to make chicken cordon bleu casserole
- Cook cubed chicken in a skillet.
- Add cubed ham and cook for a few minutes.
- Make white wine sauce by adding butter, cream, chicken broth and white wine to the skillet breaking up the brown bits for added flavor. Add in other flavor components like Dijon mustard, cayenne pepper, red pepper flakes and salt & pepper. Stir in shredded Monterey jack cheese to thicken.
- Pour sauce over chicken and ham. Top with Swiss cheese and bake.
Key ingredients in chicken cordon bleu
- Chicken – Use any cut you prefer: thighs, breasts or tenderloins. The traditional version uses breasts because they’re easy to slice and pound thin, but since we’re making a casserole, it doesn’t matter.
- Ham – Since we’re making a casserole, just cube your cooked ham and toss it in the skillet with the chicken. If your ham has a lot of moisture, cook it a bit longer so the casserole doesn’t get soupy. This is a great way to use up leftover holiday ham. Bacon works as a substitute too.
- Cream – Heavy cream gives this sauce its richness. Nut milk works if you’re cutting calories or dairy, but cream gets you closest to the classic flavor. Other recipes use cream cheese or sour cream, but a white wine cheese sauce made with heavy cream is the real deal.
- White wine – I used a Sauvignon Blanc, but Pinot Grigio or Chardonnay work too. If you don’t cook with alcohol, skip the wine and add 1-2 teaspoons of lemon juice after the sauce is finished to brighten it up.
- Dijon mustard – A key component for a flavorful cordon bleu sauce. Stone ground mustard and yellow mustard work in a pinch.
- Cayenne pepper & Red pepper flakes – These add a nice kick to the sauce. Optional, but I always include them.
- Cheese – Both Monterey jack cheese and Swiss cheese are used in this casserole. The Monterey jack melts into the sauce beautifully, and Swiss is a must for that classic cordon bleu flavor.
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Ingredients
2 lbs boneless, skinless chicken breast or thighs -
1 tablespoon avocado oil or olive oil
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8 oz cubed ham (precooked)
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2 tablespoons butter
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1/3 cup heavy cream
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1/4 cup chicken broth
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1/4 cup white wine
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1 1/2 cups shredded Monterey Jack cheese
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2 tablespoons Dijon mustard
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1/2 teaspoon red pepper flakes, optional
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1/4 teaspoon cayenne pepper, optional
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1 1/2 cups shredded Swiss cheese
Step by Step Instructions
Step by Step Instructions
Cut chicken
Cut the chicken thighs or chicken breast into bite sized chunks.
- Chicken (breasts or thighs)
Cook chicken
Add avocado oil to a skillet and heat over medium high heat. Working in batches, pan sear chicken until cooked evenly on all sides.
Add ham
Add ham to the skillet with the cooked chicken and cook for 1 minute to heat through. Remove all chicken and ham from skillet and set aside.
- Ham
Make white wine sauce
Lower heat on the skillet to medium heat. Melt butter in the skillet. Slowly whisk in heavy cream, chicken broth and wine into the melted butter. Scrape the bottom of the pan to break up the flavor bits stuck to the bottom. Let cook for 1-3 minutes. Don’t let boil. Slowly stir in shredded Monterey Jack cheese. Add one handful at a time and stir until melted.
- Heavy cream
- Chicken broth
- White wine
- Monterey Jack cheese (shredded)
Add flavor to the sauce
Stir in Dijon mustard, red pepper flakes, cayenne pepper, salt and pepper. Remove sauce from heat.
- Dijon mustard
- Red pepper flakes (optoinal)
- Cayenne pepper (optional)
- Salt
- Pepper
Assemble & bake
To a square or rectangle baking dish, add chicken and ham mixture to the bottom. Pour on white wine cheese sauce. Top with shredded Swiss cheese. Bake at 350 degrees for 20-25 minutes.
- Swiss cheese (shredded)
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros (Free) →Frequently Asked Questions
What size casserole dish do I need?
I used a square baking dish, but any 8x11-inch or 9x13-inch rectangle dish works too.
Can you freeze this casserole?
Yes, this works great as a freezer meal. Cook the chicken, ham and sauce first, then assemble it in the baking dish, top with shredded Swiss cheese and freeze. To thaw, refrigerate overnight or cook from frozen at 350 degrees for 40-60 minutes or until bubbly.
How do I decrease the calories in this dish?
The biggest calorie savers: swap heavy cream for nut milk, use chicken breast instead of thighs, skip the wine and use lemon juice, and go lighter on the cheese in both the sauce and topping.
What about the bread crumbs?
Totally optional. For a keto version, use pork panko mixed with parmesan cheese on top before baking. Regular panko works too if you're not watching carbs. Either way, the crunch is a nice addition.
Made this last night for our dinner, followed recipe exactly except I doubled sauce, served with steamed broccoli... This was absolutely delicious! Hubby loved it and took leftovers for his lunch today!
Thank you! We started doing cover dish meals at our church and this is perfect with the seasoned Panko crumbs on the top of the Swiss cheese.
Are you kidding me? This is FANTASTIC!!! I'm eating it for breakfast. My husband is not keto but I think he would like it over egg noodles. I only had deli ham but it worked out just fine. Thanks so much for this recipe! I'll be adding it to my rotation for sure!!
Hi, sounds like a wonderful casserole. Do you really need 2 lbs. of cooked chicken, or would it be 2 cups? Thanks, cannot wait to make this!
It's 2 pounds of raw chicken. 2 cups wouldn't give you as much to serve.