My Chicken Cordon Bleu Casserole will knock your socks off. It is so much easier than a traditional rolled and breaded cordon bleu and has even more flavor. This has chicken, ham, and swiss in a creamy dijon sauce. Since you aren’t breading or stuffing the chicken it is quick and easy.
This has been on my to-do list since my husband and I went to a fundraiser back in May. They had the best chicken cordon bleu ever. I knew I could make the same flavors into a killer casserole.
Chicken Cordon Bleu Casserole – Low Carb
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
A healthy version of Chicken Cordon Bleu with layers of chicken, ham, and swiss cheese in a creamy dijon sauce.
Course: Main Course
Cuisine: American
Servings: 8
Calories: 452 kcal
Ingredients
6 cups shredded cooked chicken (from about 2 lb chicken)
6 oz ham , cut into bite size pieces
4 oz butter , melted
6 oz cream cheese , softened
1 tbsp dijon mustard
1 tbsp white wine , optional
1-2 oz lemon juice (use the full amount if you love lemon - I do)
1/2 tsp salt
5 oz swiss cheese
Instructions
Preheat the oven to 350. Put the chicken in the bottom of a 9 x 13 baking dish. Layer the pieces of ham on top.
In a blender combine the melted butter, softened cream cheese, white wine (if using), mustard, lemon juice, and salt. Blend until a thick sauce forms. Spread this sauce over the chicken and ham in the baking dish.
Lay the slices of swiss cheese on top of the sauce. Bake for 30-40 minutes until hot.
I broiled it for 2 minutes at the end so the cheese would get more golden and bubbly. If you decided to do that do not leave it unattended. It's very easy to burn the cheese topping.
Recipe Notes
If you have a bottle of dry white wine open it adds a nice flavor. But I wouldn't open a new bottle just for this recipe. Unless you are planning on having a glass while you cook.
If your shredded chicken is on the dry side you may want to double the amount of sauce or add in 1/4 cup of chicken broth and mix the sauce into the shredded chicken before adding the toppings.