Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

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1 hour, 10 minutes

2 servings


1 medium tomato
A little olive oil (to grease the mold)
1/2 pound chicken breast.
2.5-3 oz. cordon bleu cheese,
2 ounces mozzarella for decoration
1 egg
5 tbsp. sour cream
1/2 tsp. coriander
1/2 tsp. garlic powder
pinch of smoked paprika
1 sprig of thyme
salt to taste
Nutritional Information
727 Calories
44g Total Fat
7g Net Carbs
71g Protein


Cut the chicken fillets into small pieces.
We cut it into cubes, but you could shred it if you like. Spray a baking dish with olive oil. Lay the chicken in a single layer. Salt and sprinkle with spices. (Not too much salt! Cordon bleu cheese is salty.)
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.
Place the egg and sour cream in a bowl. Mix until smooth.
Pour over the chicken and tomato.
This is an easy step; just make sure it is evenly distributed.
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.
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.
Preheat the oven to 360°F.
Place the prepped chicken cordon bleu casserole in the oven and let bake for about 1 hour.
When cooking the casserole, it is important to pay attention to the temperature and timing. Preheat the oven to 360°F, ensuring that the casserole cooks evenly and quickly. You would only need to bake this for 1 hour or until the top is golden brown and the cheese is melted. Keep an eye on it while it's in the oven. You may need to adjust the cooking time depending on your oven.
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.
  • 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 rather not add any salt, you can skip the additional salt.
  • The chicken cordon bleu casserole is done when the top is golden brown, and the cheese is melted. To check for doneness, you can insert a knife or fork into the center of the dish. If it comes out clean, the casserole is done. If there's still raw batter, put it back in the oven for a few more minutes.