Oh, if you’re looking for comfort food that feels fancy but isn’t a huge hassle, this Chicken Cordon Bleu Casserole Recipe is going to be your new best friend. It’s like the classic chicken cordon bleu you love, all cozy and layered in a creamy casserole that’s perfect for feeding a crowd or meal prepping for busy weeks. Every time I make it, I get that warm, gooey cheesy vibe with just the right hit of tangy Dijon mustard and savory ham—a total crowd-pleaser.

One of the things I really adore about this Chicken Cordon Bleu Casserole Recipe is how versatile it is. From weeknight dinners to casual potlucks, it fits right in. Plus, it’s loaded with ingredients that blend so nicely together—the creamy sauce, the shredded chicken, the Swiss cheese… it’s just pure comfort in every bite. Stick with me here, and I’ll walk you through exactly how to nail it with some tips I’ve gathered along the way.

Ingredients You’ll Need

All the ingredients in this casserole come together beautifully to create layers of flavor and texture. Some staples like shredded chicken and Swiss cheese bring the classic cordon bleu vibe, while cauliflower and pork rinds offer a nice twist for a low-carb feel—plus, I’ll share a little shopping advice so your dish turns out perfect.

Cauliflower: Using fresh florets adds a subtle creaminess and bulk without overpowering the flavors. It cooks down nicely, so don’t skip it.
Avocado oil: Great for roasting the cauliflower—it has a high smoke point and a mild flavor that won’t compete with the sauce.
Sea salt: I always recommend sea salt for a clean, balanced seasoning.
Black pepper: Freshly ground is the way to go here for that little spicy kick.
Sour cream: This adds tang and creaminess that rounds out the mustard and garlic perfectly.
Heavy cream: Helps make the sauce luxuriously rich and silky.
Dijon mustard: The secret star—adds just the right amount of tang and depth without being overpowering.
Garlic: Fresh minced garlic amps up the savory notes.
Swiss cheese: Divided between inside the casserole and sprinkled on top for that ooey-gooey melty goodness.
Shredded chicken (cooked): You can use leftover roasted chicken or even a rotisserie chicken for convenience.
Ham (deli slices, chopped): Adds that smoky, salty flavor reminiscent of traditional cordon bleu.
Pork rinds: Crushed for a crunchy topping, or substitute with bread crumbs if you prefer.

Variations

I love how you can make this Chicken Cordon Bleu Casserole Recipe your own. Over the years, I’ve tweaked it to suit what’s in my fridge or my mood. Don’t hesitate to get creative—you’ll enjoy the process as much as the result!

Vegetable twist: Swap cauliflower for broccoli or add sautéed mushrooms for an earthy flavor. I once made it with steamed asparagus tips, and it added a lovely freshness.
Cheese swaps: Swiss cheese is classic, but Gruyère or mozzarella work great if you want a variation in flavor and meltiness. I tried Gruyère for a nutty finish and loved it.
Protein alternatives: Use turkey instead of chicken for a leaner option, or add crispy bacon if you’re after a smoky punch.
Low-carb adaptation: Use crushed pork rinds on top instead of bread crumbs to keep it keto-friendly—trust me, it makes a crispy topping that’s surprisingly satisfying.
Spicy kick: Mix in a pinch of cayenne or smoked paprika to give it some heat if that’s your vibe. It really livens things up!

How to Make Chicken Cordon Bleu Casserole Recipe

Step 1: Roast the Cauliflower Florets

Start by preheating your oven to 400°F (200°C). Toss the cauliflower florets with avocado oil, sea salt, and black pepper, then spread them out on a baking sheet. Roast for about 20 minutes until tender and lightly golden. This step is key because it softens the cauliflower so it melts into the casserole instead of standing out as a raw bite.

Step 2: Prepare the Creamy Cheese Sauce

Meanwhile, whisk together sour cream, heavy cream, Dijon mustard, minced garlic, and half of your shredded Swiss cheese in a large bowl. The mixture should be smooth and thick—this sauce is the heart of the casserole that holds everything together.

Step 3: Combine Chicken, Ham, Cauliflower, and Sauce

In a big mixing bowl, add your shredded cooked chicken and chopped ham. Then fold in the roasted cauliflower and the creamy cheese sauce, making sure everything’s evenly combined. It helps if your chicken is shredded into bite-sized pieces so each spoonful gets a bit of everything.

Step 4: Assemble and Bake

Transfer the mixture into a greased baking dish, then sprinkle the remaining Swiss cheese evenly on top. If you’re using pork rinds or bread crumbs, sprinkle those over the cheese for a golden, crunchy crust. Pop it in the oven at 350°F (175°C) for about 25-30 minutes, or until bubbly and lightly browned on top.

How to Serve Chicken Cordon Bleu Casserole Recipe

Chicken Cordon Bleu Casserole Recipe - Recipe Image

Garnishes

I like to finish this casserole with a sprinkle of fresh chopped parsley or chives—it brightens the rich, creamy layers with a pop of color and freshness. A light dusting of paprika can also add visual appeal and that extra hint of smoky flavor I adore.

Side Dishes

This Chicken Cordon Bleu Casserole Recipe pairs wonderfully with crisp green salads or roasted veggies. For something heartier, I often serve it alongside garlic mashed potatoes or even a simple crusty bread to soak up any sauce left in the dish.

Creative Ways to Present

For special occasions, I like to bake this casserole in individual ramekins—it makes for a cute presentation and helps with portion control. I also sometimes layer the ingredients in a clear glass dish so you can see those beautiful layers, which always impresses guests.

Make Ahead and Storage

Storing Leftovers

I usually cool any leftover casserole completely, then cover it tightly with plastic wrap or foil before storing it in an airtight container in the fridge. It keeps for up to 4 days, and honestly, the flavors deepen overnight making it even better the next day.

Freezing

If you want to freeze portions, I recommend assembling the casserole in a freezer-safe dish, then freezing it before baking. When ready to eat, thaw overnight in the fridge and bake as directed—this method keeps the texture nice and fresh.

Reheating

To reheat, I cover the casserole loosely with foil and warm it in a 350°F oven until heated through, usually about 20 minutes. This keeps the cheese from drying out or burning and helps the casserole bake evenly for that fresh-from-the-oven feel.

FAQs

Can I use fresh chicken instead of shredded cooked chicken?

Fresh chicken breast can work, but it needs to be cooked and shredded first for the best texture. I usually poach or roast chicken breasts ahead of time and shred them before mixing because raw chicken would make the casserole unevenly cooked and less creamy.
Is there a substitute for pork rinds or bread crumbs for the topping?

Absolutely! You can use crushed nuts like almonds or pecans for a crunchy, flavorful twist; panko breadcrumbs also provide great texture. If you prefer a gluten-free option, crushed pork rinds or almond flour are my go-to choices.
Can this recipe be made dairy-free?

It’s possible to swap sour cream and heavy cream with coconut cream or dairy-free yogurt alternatives, and use a dairy-free cheese substitute. Keep in mind that the texture and taste will be a bit different but still delicious.
How do I prevent the casserole from drying out?

Make sure to use the full amount of sour cream and heavy cream as directed, and cover loosely with foil during baking if it seems like it’s browning too fast. These steps help keep it moist and creamy.
Can I make this recipe ahead of time?

Definitely! You can prepare the casserole a day in advance, store it in the fridge, and bake it right before serving. This actually helps the flavors meld better.

Final Thoughts

This Chicken Cordon Bleu Casserole Recipe has become one of those dishes I turn to when I want something that feels special but is still super comforting and easy. It’s that balance of cozy, cheesy goodness with a touch of elegance that just makes everyone smile at the dinner table. I hope you give it a try soon—you’ll end up with a new favorite that’s perfect for so many occasions, just like I did.

Chicken Cordon Bleu Casserole Recipe

★★★★★ 4.7 from 55 reviews

Author: Isabella
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 servings 1x
Category: Casserole
Method: Baking
Cuisine: American
Diet: Low Carb

Print Recipe

Description

This Chicken Cordon Bleu Casserole is a comforting and low-carb twist on the classic dish. Featuring tender shredded chicken, savory ham, and melted Swiss cheese baked atop a bed of creamy cauliflower, this casserole blends rich flavors with a satisfying texture. Enhanced with garlic, Dijon mustard, and a creamy mixture of sour cream and heavy cream, it’s perfect for a hearty family meal or meal prep option that’s both delicious and easy to make.

Ingredients

Scale

Vegetables & Oils

1 head Cauliflower, cut into florets
1/4 cup Avocado oil

Seasonings

1/4 tsp Sea salt
1/4 tsp Black pepper
4 cloves Garlic, minced

Dairy

1 cup Sour cream
6 tbsp Heavy cream
2 tbsp Dijon mustard
2 cups Swiss cheese, shredded (divided)

Proteins

1 1/2 lb Shredded chicken, cooked, weight after cooking
12 oz Ham deli slices, chopped

Optional

1/2 oz Pork rinds, crushed to a breadcrumb consistency or bread crumbs of choice

Instructions

Prepare the cauliflower: Preheat your oven to 375°F (190°C). Place the cauliflower florets in a mixing bowl and toss them with the avocado oil, sea salt, and black pepper until well coated.
Roast the cauliflower: Spread the seasoned cauliflower on a baking sheet in a single layer and roast in the oven for about 20-25 minutes or until tender and slightly golden. Remove and set aside.
Make the creamy sauce: In a large bowl, combine the sour cream, heavy cream, Dijon mustard, minced garlic, and 1 cup of shredded Swiss cheese. Mix thoroughly until smooth and well blended.
Combine proteins: Add the shredded cooked chicken and chopped ham to the creamy mixture and stir gently to distribute the ingredients evenly throughout the sauce.
Assemble the casserole: In a large casserole dish, arrange the roasted cauliflower evenly on the bottom. Pour the chicken, ham, and cheese mixture over the cauliflower and spread it out evenly. Sprinkle the remaining 1 cup of shredded Swiss cheese over the top for a golden cheesy crust.
Add topping (optional): If using, sprinkle crushed pork rinds or breadcrumbs evenly over the cheese layer to add a crunchy texture once baked.
Bake the casserole: Place the casserole in the preheated oven and bake for 20-25 minutes until the cheese is bubbly, melted, and golden brown on top.
Serve: Remove from the oven and let stand for 5 minutes before serving. This allows the casserole to set and makes it easier to portion.

Notes

You can substitute pork rinds with traditional bread crumbs if preferred, but the casserole will no longer be low-carb.
For a dairy-free version, substitute sour cream and cheese with suitable plant-based alternatives.
Using leftover cooked chicken or rotisserie chicken can save prep time.
Feel free to add herbs like thyme or parsley for an added flavor dimension.
This casserole reheats well and can be stored in the refrigerator for up to 3 days.

Keywords: Chicken cordon bleu casserole, low-carb casserole, cheesy chicken bake, cauliflower casserole, keto chicken recipe, easy chicken dinner