Week 7: Chicken Cordon Bleu Casserole with sauce for serving


My husband really loves chicken cordon bleu.  I tried this casserole idea out thinking maybe we could get the taste he loves, the easy recipes I like AND try to cut down on some of the carbs at the same time…he said, this is seriously the best thing you have made in a long time.  He likes a lot of what I try, so that is saying something!  Go ahead and double the golden round (ritz) crackers if you don’t mind the extra carbs:)  You can skip the sauce, but I don’t suggest it…it is AMAZING!


4 boneless, skinless chicken breasts, cut in half and crosswise

8-10 slices of thin sliced ham

6 swiss cheese slices

3 Tbsp. butter, melted

1/2 cup of Ritz crackers, crushed

1/2 cup of grated parmesan cheese

1/2 tsp. salt

1/8 tsp. pepper


3 Tbsp. butter

3 Tbsp. flour

1 cup milk

1/2 cup chicken broth

1/2 Tbsp. Dijon mustard

1 tsp. Worcestershire sauce



  1. Preheat the oven to 350 degrees and coat a 9 x 13 baking dish generously with cooking spray.
  2. Layer the chicken in the bottom of the baking dish. Next, layer the chicken with the ham slices and then cover the entire dish with swiss cheese slices.
  3. In a medium bowl, blend the crushed crackers, grated parmesan, and salt and pepper. Sprinkle the cracker mixture over the cheese to create the next layer.
  4. Pour melted butter over the top of the casserole and bake for 30 to 35 minutes until juices run clear and cracker crust is browned a tad.
  5. Sauce: the last ten minutes your chicken is cooking you should start your sauce.
  6. Melt the butter in a saucepan slowly.
  7. Whisk in the flour and cook for 2 minutes.
  8. Next, slowly pour in the chicken broth and milk.
  9. Whisk continuously for 5 minutes or until the sauce thickens.

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