Easy Chicken Cordon Bleu Casserole (Keto Friendly Too)
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Introduction
Cordon bleu means “blue ribbon” in French, and the dish it names is usually traced to Switzerland: veal, rolled around ham and cheese.
This is not that. It is chicken breast, there is no ham, and nothing is rolled around anything — it is a casserole, layered into one pan and baked. Worth knowing before you start if the ham was the part you were after.
What is in it is chicken, Swiss cheese and a chopped tomato. A pan of chicken, cheese, egg and sour cream needs something acidic in it somewhere, and that is the tomato’s job.
Buy Swiss, and Grate It Yourself
Cordon bleu cheese is what the ingredient list calls for, and at the counter that means a Swiss — Emmental, or one of the Swiss-style wedges sitting beside it. Nutty, slightly sweet, and it melts smoothly. There is a lot of it in here for half a pound of chicken, so it is the one ingredient worth two extra minutes.
Buy a block and grate it yourself on a fine grater. Pre-shredded cheese often has cellulose added to stop it clumping, and that can affect how it melts.
Is This Keto Friendly?
Yes — it is chicken, cheese, egg and sour cream, so most of the pan is fat and protein. The carbohydrate is spread across several ingredients rather than sitting in one of them, and the Nutrition Facts panel with the recipe has the per-serving figure. It is calculated from that ingredient list, so change a brand or swap something out and your own numbers move with it.
Chicken Cordon Bleu Casserole
Ingredients
All Ingredients
- 1 tomato
- 1 tsp olive oil
- ½ lb boneless skinless chicken breast
- 3 oz cordon bleu cheese
- 2 oz mozzarella cheese, for decoration
- 1 large egg
- 5 tbsp sour cream
- ½ tsp cilantro
- ½ tsp garlic powder
- A pinch of paprika
- 1 tsp thyme
- A pinch of salt, to taste
Nutrition Facts
2 servings per recipe| Per Serving 520 | Per Recipe 1040 | |||
| 1 tomato | 11 | 22 | ||
| 1 tsp of olive oil | 20 | 40 | ||
| ½ lb of boneless skinless chicken breast | 129.6 | 259.2 | ||
| 3 oz of cordon bleu cheese | 168.58 | 337.16 | ||
| 2 oz of mozzarella cheese | 81 | 162 | ||
| 1 large egg | 30 | 60 | ||
| 5 tbsp of sour cream | 75 | 150 | ||
| ½ tsp of cilantro | 0.02 | 0.04 | ||
| ½ tsp of garlic powder | 2.25 | 4.5 | ||
| 1 tsp of thyme | 2 | 4 | ||
| 33g | 42% | 65g | 84% | |
| 1 tomato | 0.1 g | 0.2 g | ||
| 1 tsp of olive oil | 2.33 g | 4.67 g | ||
| ½ lb of boneless skinless chicken breast | 2.83 g | 5.67 g | ||
| 3 oz of cordon bleu cheese | 13.06 g | 26.12 g | ||
| 2 oz of mozzarella cheese | 6.07 g | 12.15 g | ||
| 1 large egg | 2 g | 4 g | ||
| 5 tbsp of sour cream | 6.25 g | 12.5 g | ||
| ½ tsp of cilantro | 0 g | 0 g | ||
| 1 tsp of thyme | 0.05 g | 0.1 g | ||
| 17g | 87% | 35g | 174% | |
| 1 tomato | 0.02 g | 0.03 g | ||
| 1 tsp of olive oil | 0.33 g | 0.67 g | ||
| ½ lb of boneless skinless chicken breast | 0.81 g | 1.62 g | ||
| 3 oz of cordon bleu cheese | 7.59 g | 15.19 g | ||
| 2 oz of mozzarella cheese | 3.54 g | 7.09 g | ||
| 1 large egg | 0.75 g | 1.5 g | ||
| 5 tbsp of sour cream | 4.38 g | 8.75 g | ||
| ½ tsp of cilantro | 0 g | 0 g | ||
| Trans Fat | 0g | 0% | 0g | 0% |
| 268mg | 89% | 535mg | 178% | |
| ½ lb of boneless skinless chicken breast | 83.02 mg | 166.05 mg | ||
| 3 oz of cordon bleu cheese | 39.49 mg | 78.97 mg | ||
| 2 oz of mozzarella cheese | 15.19 mg | 30.37 mg | ||
| 1 large egg | 105 mg | 210 mg | ||
| 5 tbsp of sour cream | 25 mg | 50 mg | ||
| 350mg | 15% | 700mg | 30% | |
| 1 tomato | 3 mg | 6 mg | ||
| ½ lb of boneless skinless chicken breast | 50.62 mg | 101.25 mg | ||
| 3 oz of cordon bleu cheese | 83.53 mg | 167.06 mg | ||
| 2 oz of mozzarella cheese | 151.87 mg | 303.74 mg | ||
| 1 large egg | 35 mg | 70 mg | ||
| 5 tbsp of sour cream | 25 mg | 50 mg | ||
| ½ tsp of cilantro | 0.04 mg | 0.08 mg | ||
| ½ tsp of garlic powder | 0.25 mg | 0.5 mg | ||
| 1 tsp of thyme | 0.5 mg | 1 mg | ||
| 8g | 3% | 16g | 6% | |
| 1 tomato | 2.4 g | 4.8 g | ||
| 3 oz of cordon bleu cheese | 2.28 g | 4.56 g | ||
| 2 oz of mozzarella cheese | 1.01 g | 2.02 g | ||
| 1 large egg | 0.5 g | 0.99 g | ||
| 5 tbsp of sour cream | 1.25 g | 2.5 g | ||
| ½ tsp of cilantro | 0 g | 0.01 g | ||
| ½ tsp of garlic powder | 0.5 g | 1 g | ||
| 1 tsp of thyme | 0.3 g | 0.6 g | ||
| 1g | 4% | 2g | 8% | |
| 1 tomato | 0.75 g | 1.5 g | ||
| ½ tsp of cilantro | 0 g | 0 g | ||
| ½ tsp of garlic powder | 0.08 g | 0.15 g | ||
| 1 tsp of thyme | 0.25 g | 0.5 g | ||
| 3g | 7g | |||
| 1 tomato | 1.6 g | 3.2 g | ||
| 3 oz of cordon bleu cheese | 0.61 g | 1.21 g | ||
| 5 tbsp of sour cream | 1.25 g | 2.5 g | ||
| ½ tsp of cilantro | 0 g | 0 g | ||
| ½ tsp of garlic powder | 0.03 g | 0.05 g | ||
| Sugar Alcohols | 0g | 0% | 0g | 0% |
| Allulose | 0g | 0% | 0g | 0% |
| 7g | 14g | |||
| 1 tomato | 1.65 g | 3.3 g | ||
| 3 oz of cordon bleu cheese | 2.28 g | 4.56 g | ||
| 2 oz of mozzarella cheese | 1.01 g | 2.02 g | ||
| 1 large egg | 0.5 g | 0.99 g | ||
| 5 tbsp of sour cream | 1.25 g | 2.5 g | ||
| ½ tsp of cilantro | 0 g | 0 g | ||
| ½ tsp of garlic powder | 0.43 g | 0.85 g | ||
| 1 tsp of thyme | 0.05 g | 0.1 g | ||
| 48g | 96% | 96g | 192% | |
| 1 tomato | 0.55 g | 1.1 g | ||
| ½ lb of boneless skinless chicken breast | 24.3 g | 48.6 g | ||
| 3 oz of cordon bleu cheese | 11.69 g | 23.39 g | ||
| 2 oz of mozzarella cheese | 7.09 g | 14.17 g | ||
| 1 large egg | 3 g | 6 g | ||
| 5 tbsp of sour cream | 1.25 g | 2.5 g | ||
| ½ tsp of cilantro | 0 g | 0 g | ||
| ½ tsp of garlic powder | 0.13 g | 0.25 g | ||
| 1 tsp of thyme | 0.05 g | 0.1 g | ||
About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.
Directions
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Cut the chicken fillets into small pieces.
Cut it into small cubes so it cooks through in the time the casserole bakes. Spray a baking dish with olive oil. Lay the chicken in a single layer. Salt and sprinkle with spices. (Not too much salt! The cheese is salty.)
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Cut the peeled tomato into small cubes and add to top of the chicken.
The tomatoes provide much-needed flavor and a touch of acidity to the chicken cordon bleu. If you are using canned tomatoes, make sure to drain out the water first so the final dish is not soggy.
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Place the egg and sour cream in a bowl. Mix until smooth.
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Pour over the chicken and tomato.
This is an easy step; just make sure it is evenly distributed.
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Grate cordon bleu cheese on a fine grater.
Sprinkle over the top of the casserole. The cheese adds a nice flavor and helps bind the casserole together.
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Cut hearts out of the mozzarella for decoration.
Grill them on a grill pan, and set aside. We would add this at the end just before we serve. You can also sear them in a skillet as well. We like the grill marks, so we choose to grill them. You can skip this step altogether if you don't want any more cheese.
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Preheat the oven to 360°F.
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Place the prepped chicken cordon bleu casserole in the oven and let bake for about 1 hour.
About an hour, but ovens vary, so start looking at it toward the end. You want the top golden brown and the cheese melted, and the chicken reading 165°F on a thermometer.
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Remove from the oven and let cool for a few minutes before serving.
You are doing this so that you don't get a burned tongue. It is also a bit easier to cut and serve if cooled.
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Notes
- As with any dish, ovens vary in temperature, and cooking times may be affected. So keep an eye on it and adjust the cooking time as needed.
- We use block cheese rather than pre-shredded cheese because it can help with the texture, as pre-shredded cheese often contains cellulose, a substance that helps prevent clumping but can affect the melting properties of the cheese.
- Salt is used to bring out all the flavors of the other ingredients. Be careful with your amount, as cordon bleu cheese is already quite salty. If you would rather not add any salt at all, you can skip it.
- A golden brown top and melted cheese tell you the casserole has browned, not that the chicken underneath is cooked. Check the chicken itself: poultry is done at 165°F on a thermometer. If it is not there yet, give it a few more minutes and check again.
- Reheat leftovers to 165°F, checked with a food thermometer.
What to Serve With It
The casserole is hearty enough on its own, but it takes a side well. A simple green salad — mixed greens, tomato, cucumber, olive oil and lemon juice — sits next to it without competing. So do roasted vegetables: broccoli, zucchini or asparagus.
If you want it to go further, serve it over cauliflower rice or zucchini noodles, or put a slice of low-carb bread alongside. If you go with zucchini noodles, our guide to whether zucchini is keto has a note on keeping them from going watery.
Storing the Leftovers
Into an airtight container and into the refrigerator, and use it within three to four days. When you reheat a portion, take it to 165°F in the middle on a thermometer.
Serve it warm, straight out of the oven.
And yes, the whole thing is heart-shaped. That was a nod to Valentine’s Day, but nothing about the recipe requires February. This recipe is written around the heart pan it was made in, so another dish is a change you are making.
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Updated — September 22, 2026: The notes about grating the cheese yourself and going easy on the salt now sit on the recipe card, where you will be looking while you cook.
Correction — September 11, 2026: The doneness note told readers to check for a clean knife and no raw batter. There is no batter in this casserole. It is chicken, and chicken is done at 165°F.
