FREE 5-Ingredient Recipe EBook
- Why You Need My Chicken Cordon Bleu Casserole Recipe
- Ingredients & Substitutions
- How To Make Chicken Cordon Bleu Casserole
- My Recipe Tips
- Serving Ideas
- Chicken Cordon Bleu Casserole Recipe card
- Recipe Reviews
This 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 .
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
- 1 head Cauliflower (cut into florets) ▢
- 1/4 cup Avocado oil ▢
- 1/4 tsp Sea salt ▢
- 1/4 tsp Black pepper ▢
- 1 cup Sour cream ▢
- 6 tbsp Heavy cream ▢
- 2 tbsp Dijon mustard ▢
- 4 cloves Garlic (minced) ▢
- 2 cups Swiss cheese (shredded, divided) ▢
- 1 1/2 lb Shredded chicken (cooked, weight after cooking) ▢
- 12 oz Ham (deli slices, chopped) ▢
- 1/2 oz Pork rinds (crushed to a breadcrumb consistency in a blender, or bread crumbs of your choice; optional) ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
- 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.
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 .
Add Your NotesYour Notes
© 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.
Chicken Cordon Bleu Casserole
Free Printable: Low Carb & Keto Food List
- Want The Keto Cheat Sheet Printable PDF System?
- The Basic Keto Meal Formula
- Understanding Macros
- Keto Food Swaps
- Keto Food List
- Electrolyte Basics
- Keto Diet Types
- Want The Keto Cheat Sheet Printable PDF System?
- Recipe Reviews
Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.
You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System + EBooks (Only $37)
The Basic Keto Meal Formula
Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.
Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.
Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.
| Pick A Protein | Pick A Veggie | Add Fat |
|---|---|---|
| Beef Chicken Pork Eggs Lamb Turkey Fish Shellfish Protein powder Venison | Cauliflower Broccoli Zucchini Leafy Greens Cucumbers Brussels Sprouts Cabbage Asparagus Radishes Bell Peppers Jicama Celery | Butter Avocado Oil Cheese Bacon Avocado Lard Ghee Mayo Nuts MCT Oil |
Understanding Macros
Macros are macronutrients for short. They include fat, protein, and carbohydrates.
You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.
Carbs Are A Limit.
Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.
A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.
“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.
A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.
Protein Is A Goal.
Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].
“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.
Fat Is A Lever.
Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.
A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).
Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.
Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.
“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.
Keto Food Swaps
One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.
So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .
Keto Swaps For Breakfast
| Instead Of This… | Eat This |
|---|---|
| Pancakes | Almond flour pancakes or coconut flour pancakes |
| Oatmeal | Keto oatmeal with hemp seeds |
| Cinnamon rolls | Fathead cinnamon rolls |
| Cereal | Keto nut granola |
| Muffins | Almond flour muffins or coconut flour muffins |
| Donuts | Almond flour donuts |
| Scones | Almond flour scones |
| High-sugar smoothies | Smoothie with berries or avocado |
| Hash browns | Cauliflower hash browns |
| Breakfast casserole | Breakfast casserole with no potatoes |
| Egg whites | Whole eggs |
| Turkey bacon | Bacon |
| Waffles | Chaffles |
Keto Swaps For Bread
| Instead Of This… | Eat This |
|---|---|
| Bagels | Fathead bagels |
| English muffin | Almond flour English muffin |
| White bread | Keto white bread |
| Multigrain bread | Coconut flour bread with seeds |
| Tortillas for wraps | Coconut flour tortillas |
| Corn taco shells | Cheddar cheese taco shells |
| Burger buns | Oopsie rolls , portobello mushroom caps |
| Breadsticks | Cauliflower breadsticks |
| Biscuits | Almond flour biscuits |
| Cornbread | Almond flour cornbread |
| Croutons | Parmesan crisps |
| Rice | Cauliflower rice , konjac rice |
Keto Swaps For Meals & Side Dishes
| Instead Of This… | Eat This |
|---|---|
| Breaded wings | Crispy air fryer wings (unbreaded) |
| Low-fat meat & poultry | High-fat cuts, or cook low-fat cuts with fat |
| Mashed potatoes | Mashed cauliflower |
| Roasted potatoes | Roasted or fried radishes |
| Tacos | Taco salad |
| Pizza | Fathead crust , chicken crust , or cauliflower crust pizza |
| Lasagna | Eggplant lasagna |
| Potato salad | Cauliflower “potato” salad |
| French fries | Jicama , rutabaga , or zucchini fries |
| Tater tots | Cauliflower tots |
| Wraps | Lettuce wraps , almond flour tortillas |
| Sushi | Naruto-style or homemade rice-free sushi |
| Breaded chicken or fish | Breaded cuts with almond flour or pork rinds |
| Spaghetti | Zoodles , spaghetti squash , shirataki noodles, kelp noodles |
Keto Swaps For Snacks & Sauces
| Instead Of This… | Eat This |
|---|---|
| Nachos | Cheese crisps |
| High-sugar fruit | Berries & other keto fruits |
| Crackers | Almond flour crackers |
| Hummus | Cauliflower hummus |
| Soft pretzels | Fathead pretzels |
| Popcorn | Puffed cheese |
| Granola bars | Grain-free granola bars |
| Jam | Sugar-free berry chia jam |
| Sweet fruity yogurt | Full-fat plain Greek yogurt with berries |
| Sweet salad dressing | Ranch , blue cheese , or plain vinaigrette |
| Ketchup | Mustard and/or sugar-free ketchup |
| BBQ sauce | Sugar-free BBQ sauce |
| Sweetened peanut butter | Natural, sugar-free nut butters |
| Light mayo | Avocado oil mayo |
| Maple syrup | Sugar-free, maple flavored syrup |
| Potato chips | Zucchini chips , pepperoni chips , pork rinds |
Keto Swaps For Cooking & Baking
| Instead Of This… | Eat This |
|---|---|
| Sugar | Monk fruit or allulose |
| Powdered sugar | Powdered monk fruit or allulose |
| White flour | Almond or Coconut flour (use in tested recipes) |
| Making baked goods soft/chewy | Xanthan gum, flax seed meal, psyllium husk powder |
| Breadcrumbs | Pork rinds or almond flour |
| Margarine | Butter, coconut oil, or ghee |
| Vegetable oil | Olive or avocado oil |
| Bananas | Banana extract |
| Chocolate chips | Sugar-free chocolate chips |
| Cornstarch or flour roux | Xanthan gum or gelatin powder (used at the end) |
| Simple syrup | Dissolve monk fruit allulose blend in water over heat |
Keto Swaps For Drinks
| Instead Of This… | Eat This |
|---|---|
| Lemonade | Water with lemon |
| Soda | Flavored sparkling water |
| Milk | Almond milk, coconut milk, heavy cream |
| Latte | Butter coffee |
| Coffee creamer | Heavy cream |
| Sweet wine | Dry wine |
| Beer | Ultra light beer |
| Mixed drinks | Hard liquor with soda + lemon |
If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .
Keto Food List
When looking for a keto cheat sheet printable, the most-requested information is a keto food list.
The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!
Foods To Eat On Keto
- Leafy greens – Such as spinach, chard, and lettuce.
- Above-ground veggies – Such as peppers, zucchini, and cauliflower.
- Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
- Natural meats – Such as beef, lamb, and pork.
- Berries – Such as raspberries, blackberries, and strawberries.
- Avocados
- Unsweetened nut milks – Such as almond milk and coconut milk.
- Almond flour and coconut flour
- Eggs
- Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.
Foods To Avoid On Keto
- White flour & sugar
- Rice & grains – Such as barley, wheat, and corn.
- Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
- Cereal
- Processed food – Such as granola bars, candy
- Most fruit – Such as apples, bananas, and grapes
- Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
- Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
- Starchy veggies – Such as peas, carrots, and beets.
- Potatoes – Such as sweet potatoes and white potatoes.
That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:
Get The Keto Cheat Sheet System PDF (Only $37)
Electrolyte Basics
Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.
For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .
The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.
Here’s your keto diet cheat sheet for getting electrolytes from food:
| Sodium | Magnesium | Potassium |
|---|---|---|
| Bone broth Boullion cubes Bacon Salted nuts Pickles | Seaweed Seeds Nuts Avocado Leafy greens | Potassium chloride Avocado Bone broth Spinach Broccoli Mushrooms Beef Pork |
Keto Diet Types
People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.
Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.
Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!
- Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
- Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
- Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
- Low Carb – Up to 50-100g net carbs daily, less strict.
For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)
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.
Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/chicken-cordon-bleu-casserole/
Ingredients
- 1 head Cauliflower (cut into florets)
- 1/4 cup Avocado oil
- 1/4 tsp Sea salt
- 1/4 tsp Black pepper
- 1 cup Sour cream
- 6 tbsp Heavy cream
- 2 tbsp Dijon mustard
- 4 cloves Garlic (minced)
- 2 cups Swiss cheese (shredded, divided)
- 1 1/2 lb Shredded chicken (cooked, weight after cooking)
- 12 oz Ham (deli slices, chopped)
- 1/2 oz Pork rinds (crushed to a breadcrumb consistency in a blender, or bread crumbs of your choice; optional)
Instructions
- 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 9x13 in (23x33 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.
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 .
© 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. :)
FREE 5-Ingredient Recipe EBook
- Why You Need My Chicken Cordon Bleu Casserole Recipe
- Ingredients & Substitutions
- How To Make Chicken Cordon Bleu Casserole
- My Recipe Tips
- Serving Ideas
- Chicken Cordon Bleu Casserole Recipe card
- Recipe Reviews
This 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 .
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
- 1 head Cauliflower (cut into florets) ▢
- 1/4 cup Avocado oil ▢
- 1/4 tsp Sea salt ▢
- 1/4 tsp Black pepper ▢
- 1 cup Sour cream ▢
- 6 tbsp Heavy cream ▢
- 2 tbsp Dijon mustard ▢
- 4 cloves Garlic (minced) ▢
- 2 cups Swiss cheese (shredded, divided) ▢
- 1 1/2 lb Shredded chicken (cooked, weight after cooking) ▢
- 12 oz Ham (deli slices, chopped) ▢
- 1/2 oz Pork rinds (crushed to a breadcrumb consistency in a blender, or bread crumbs of your choice; optional) ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
- 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.
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
