This chicken cordon bleu casserole is super delicious and loaded with all your favorite cordon bleu ingredients - tender chicken, diced ham, veggies for freshness, a fabulous creamy dijon sauce, and swiss cheese. It's the perfect one-pot skillet dinner that also happens to be low carb, gluten free, and keto-friendly. It's also a great way to use of leftover ham and chicken.
If you're a cordon bleu lover - be sure to give one of these delicious versions a try: Cordon Bleu Stuffed Pork Loin and Crock Pot Chicken and Stuffing Cordon Bleu. You will love them!
The Best Recipe For Chicken Cordon Bleu Casserole!
"I have always LOVED chicken cordon bleu but it always seems to take a little longer than I want to spend on a meal and I still had to make a side dish to go with it. Problem solved! This casserole version makes it easy to get that same taste PLUS get your veggies in a full meal, one pan from stovetop to oven." -Kori
It's So Easy
I love that this is a one-pot casserole - from stovetop to oven it's super easy. With both protein and veggies, this is meal-in-one. This is the perfect recipe for using leftover chicken and ham - both ingredients can be purchased pre-cooked if you don't have leftovers.
Make-Ahead Casserole
Feel free to prep this casserole ahead of time. Follow the recipe instructions but don’t bake it. When you are ready for dinner pull it out of the refrigerator about 20 to 30 minutes before baking. You’ll need to increase the baking time slightly if the casserole is still chilled.
Alternatively, you can bake the casserole and store it in your refrigerator. Reheat the full casserole or individual portions until the casserole reaches 165 degrees.
Low Carb Keto
We made this chicken cordon bleu casserole just a little bit healthier by loading up on vegetables and not adding bread, pasta, or rice - resulting in only 3.9 grams of carbs. The healthy fats in this recipe come from the chicken and ham, the cheeses, and olive oil. There are 22.6 grams of fat in this recipe. For ways to lower the fat see our FAQ sections below.
Chicken Cordon Bleu Recipe Casserole Ingredients
Here's what you'll need to make this recipe:
- Extra Virgin Olive Oil
- Yellow Onion
- Baby Spinach
- Zucchini
- Pre-Cooked Chicken Breast: I used a 22 oz frozen bag of roasted diced chicken, thawed.
- Cooked Ham: I use half of a ham steak.
- Cream Cheese: you can use full fat or low fat.
- Sour Cream: use full-fat or a lower-fat sour cream if desired.
- Dijon Mustard:
- Lemon Juice:
- Dried Herbs de Provence:
- Swiss Cheese: Gruyere may also be used.
- Salt and Ground Black Pepper
For exact ingredient quantities, please see the recipe card below!
Be sure to save this pin to Pinterest for later!
How To Make Chicken Cordon Bleu Casserole
For full instructions please see the recipe card below. Enjoy!
1. In an oven-proof skillet, saute onions and zucchini in olive oil until soft. Add spinach and toss until wilted.
2. Reduce heat. Add diced cooked chicken and ham and toss until warm. Turn off the heat.
3. Stir in sour cream, cream cheese, dijon, lemon juice, thyme, salt, and pepper, and 1 cup of swiss cheese.
4. Top casserole with the remaining cheese. Bake until it's bubbly and the cheese is melted.
How to Serve It
This cordon bleu casserole recipe is really a meal in one, but here are some side dish ideas:
A fresh green salad. Try our layered salad! It's a make-ahead salad that is perfect for get-togethers, but you can also make it for dinner one night then eat leftovers for the next few lunches!
Roasted or steamed vegetables like broccoli, cauliflower, or green beans. Air fryer brussel sprouts are a quick an easy idea too!
With riced cauliflower or riced broccoli.
If you’ve got carb lovers in your house, this casserole is great with rolls or breadsticks.
Top Tips
- Because of the variance of salt content amongst pre-cooked chicken and ham, you may not need to add salt or pepper. Do a taste test before you top the casserole with cheese. Adjust salt to your taste, starting with 1/4 teaspoon of salt and pepper. Add more if needed.
- Always use freshly grated cheese! Pre-grated cheese in packages is coated with cellulose (a wood pulp) that absorbs moisture and prevents sticking of the cheese. Unfortunately, this also keeps the cheese from melting properly. Don’t you want the cheese to melt?
- Feel free to substitute other vegetables. Keep the onions for flavor, but substitute squash, green beans, broccoli, or cauliflower if you have it. You can substitute kale for spinach, but it will need to cook a little longer to be tender.
- You can use raw chicken thighs or chicken breast if you don't have pre-cooked chicken. Saute the chicken in the skillet with the onions until it is done. From there continue on with the recipe instructions by adding zucchini then spinach, and so on. So good!
FAQs
The casserole will keep 3 to 5 days in the refrigerator if stored in an airtight container. It makes amazing lunch leftovers!
The USDA recommends that pre-cooked ham be cooked to 165 degrees.
Yes! You can freeze cordon bleu casserole. Transfer to an airtight freezer-safe container and freeze for up to 3 months. Thaw in your refrigerator and reheat individual portions to 165 degrees.
Cordon bleu casserole is keto friendly, with only 3.9 net carbs and 22 grams of fat coming mainly from the chicken, ham, cheeses, and olive oil.
If you would like to lower the fat in this cordon bleu casserole without compromising flavor, you can use fat-free cream cheese, fat-free sour cream, use chicken breast instead of thighs, and try a lower fat diced ham.
Can I ask you a favor?
If you tried this recipe, let me know! I'd love for you to come back and give the recipe a 5 star rating and leave a review in the comments! 🙂 Let's stay connected, so please follow me on Instagram, Facebook, and Pinterest! Subscribe to my newsletter to get healthy fresh recipe ideas every week!
📖 The recipe.
Cordon Bleu Chicken Casserole Recipe
Ingredients
- 1 tablespoon olive oil
- ½ cup onion (diced, you can use up to 1 cup onion)
- 4 cups baby spinach
- 1 medium zucchini (cut into ½" pieces, approximately 2 cups)
- 4 cups chopped pre-cooked chicken (I used 22 oz frozen roasted diced chicken, thawed)
- 2 cups cooked ham (diced, I use ½ a ham steak)
- 4 ounces cream cheese (softened)
- ¾ cup sour cream
- 1 tablespoon dijon mustard
- 1 teaspoon lemon juice
- 1 teaspoon dried herbs de provence
- 1½ cups swiss cheese (shredded, reserve ½ cup for the top)
- ¼ teaspoon salt and pepper each to taste
Instructions
- Preheat oven to 375 degrees F. In an oven-proof skillet, saute onions and zucchini in olive oil until soft. Add spinach and toss until wilted.
- Reduce heat to low. Add diced cooked chicken and ham and toss until warm. Turn off heat.
- In a small bowl mix sour cream, cream cheese, dijon, lemon juice, thyme, salt, and pepper until blended. Pour over the top of the casserole and mix. Add 1 cup of the shredded swiss cheese and stir into casserole. Do a quick taste test and add salt and pepper if needed.
- Top casserole with remaining ½ cup cheese. Bake 18 to 20 minutes until the casserole is bubbly and cheese is melted.
Video
Kori's Tips
- Because of the variance of salt content amongst pre-cooked chicken and ham, you may not need to add salt or pepper. Do a taste test before you top the casserole with cheese. Adjust salt to your taste, starting with 1/4 teaspoon of salt and pepper. Add more if needed.
- Always use freshly grated cheese! Pre-grated cheese in packages is coated with cellulose (a wood pulp) that absorbs moisture and prevents sticking of the cheese. Unfortunately, this also keeps the cheese from melting properly. Don’t you want the cheese to melt?
- Feel free to substitute other vegetables. Keep the onions for flavor, but substitute squash, green beans, broccoli, or cauliflower if you have it. You can substitute kale for spinach but it will need to cook a little longer to be tender.
- You can use raw chicken thighs or chicken breast if you don't have pre-cooked chicken. Saute the chicken in the skillet with the onions until it is done. From there continue on with the recipe instructions by adding zucchini then spinach, and so on. So good!
Nutrition
© 2025 Seeking Good Eats™
More Casserole Recipes
Here are some more easy and delicious casserole recipes you can try! All of them are low carb, sugar-free, gluten-free, and keto recipes. Enjoy!
Denise
My sister made this for me when I visited her. It was very good. She topped it with some pork panko when she put it in the oven. FYI, the recipe calls for herb de Provence, but only thyme is mentioned in the instructions. I think my sister used the thyme. It would be good with either. Since my husband doesn’t eat sour cream or cream cheese, I plan to modify the sauce using cream and parmesan instead when I make it for us. Thanks for the recipe!
tbrad425
Wonderful recipe, big hit with my family!
Kori
Thank you! So glad you enjoyed it. It's one of my family's favorites!
Molly W
I made this on a Wednesday! Prep and cleanup were a snap! While eating this my husband said “hey this is flavorful! I’m impressed.” And he fixed a second plate! Thank you for making mid-week date night dinner a SUCCESS! (PS: I made my own cooked chicken at home. I marinated 2 chicken breasts in lemon juice overnight.)
Kori
Super happy you loved this recipe! Thank you for giving it a try! It's one of my favorite casseroles! Love your idea for marinating in lemon juice! I'm sure this added some more brightness to the recipe. 🙂
Hali Harden
Do you think this is saucy enough to serve over zoodles?
Kori
It's not pasta "saucy", but I actually just made this again last night and served it over riced cauliflower. It's not super saucy but it is nice to have the freshness of vegetables along with the casserole. You could still make zoodles but maybe toss them with a little olive oil or butter then season with salt and pepper. YOu could serve the casserole on top or on the side. 🙂
Pamela Bell
Why does it say "In a small bowl mix cream......" when cream isn't listed as an ingredient??? Help, cooking as we speak!!
seekinggoodeats
no cream that's a typo! I apologize...it is corrected now. I am so sorry - I even re-read multiple times! 🙂
seekinggoodeats
The ingredient list is correct, the "cream" was a typo in the instructions. No cream needed. Both the instructions and recipe card match now. Thanks for you patience. Hopefully all turned out well - this is a favorite recipe of mine 'cause I LOVE cordon bleu! LOL 🙂