All the rich, creamy flavors of chicken cordon bleu—without the fuss. This easy chicken cordon bleu casserole skips the stuffing and rolling and goes straight to the good part: juicy seared chicken, savory ham, a light cheesy sauce, and a golden breadcrumb topping.
It’s weeknight-friendly, WW-approved (just 4 Points a serving!), and the whole family will love it. Serve it with a green salad and you’ve got comfort food that feels fancy, without the extra work. Find more delicious Weight Watchers dinner recipes on our site!
Recipe Overview
- Serving Size: 200 g
- Number of Servings: 6
- Time to Cook: 30 minutes
- 4 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients in Chicken Cordon Bleu Casserole
- 600 g chicken cutlets, cut into large chunks
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp sweet paprika
- 1 tsp oil (for searing)
- 1 cup skim milk (240 ml)
- 1 cup low-fat mozzarella cheese, shredded (100 g)
- 1 tsp yellow mustard
- 1 tbsp all-purpose flour (10 g)
- 6 slices smoked low-fat turkey ham, cut into strips
- ¼ cup breadcrumbs (30 g)
Instructions for making Chicken Cordon Bleu Casserole
- Start by seasoning the chicken cutlets with salt, pepper, and paprika. Rub the spices in well and let the chicken sit for at least 30 minutes to absorb the flavors. Meanwhile, prepare your creamy base by whisking together the milk, mustard, flour, and half of the shredded mozzarella cheese in a bowl. Make sure the milk is at room temperature so the flour dissolves completely and no lumps remain.
- Heat a nonstick pan over medium-high heat with 1 teaspoon of oil. Sear the marinated chicken pieces for about 3–4 minutes per side or until golden brown on all sides. The goal here is to get a nice color on the outside—don’t worry if they’re not fully cooked through, as they will finish cooking in the oven.
- Preheat your oven to 375°F (190°C). In a medium baking dish, pour about two-thirds of the cream mixture into the bottom, spreading it out evenly. Arrange the seared chicken pieces on top of the sauce. Add the turkey ham strips over the chicken. Then pour the remaining cream mixture over everything. Sprinkle the rest of the mozzarella cheese on top and finish with an even layer of breadcrumbs.
- Bake uncovered for 20–25 minutes, or until the casserole is bubbling and the top is golden brown. If you want a crispier top, you can broil it for 1–2 minutes at the end, watching carefully so it doesn’t burn.
- Let it rest for 5 minutes before serving. This casserole pairs beautifully with a green salad or steamed vegetables.
Tips and Tricks Section for Cordon Bleu Casserole
This recipe is way easier to make than a traditional Chicken Cordon Bleu, but a few little tips never hurt:
- Let the chicken marinate with the seasonings for at least half an hour.
- When you sear it, make sure it gets golden on all sides. If the chicken turns out white—even if it’s fully cooked—it just doesn’t look as appetizing.
- Mix the flour into the milk really well. Just make sure the milk is at room temperature so you don’t get any lumps.
- If you decide to save this recipe, it freezes well for a couple of weeks. To reheat it, just place it covered in a pot with a splash of milk, and you’re good to go.
Related Recipes
Chicken Cordon Bleu quesadillas
Cordon Bleu Casserole
A no-fuss, Weight Wtahcers version of this classic European dish.
Ingredients
- 600 g chicken cutlets, cut into large chunks
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp sweet paprika
- 1 tsp oil, for searing
- 1 cup skim milk, 240 ml
- 1 cup low-fat mozzarella cheese, shredded (100 g)
- 1 tsp yellow mustard
- 1 tbsp all-purpose flour, 10 g
- 6 slices smoked low-fat turkey ham, cut into strips
- ¼ cup breadcrumbs, 30 g
Instructions
- Start by seasoning the chicken cutlets with salt, pepper, and paprika. Rub the spices in well and let the chicken sit for at least 30 minutes to absorb the flavors. Meanwhile, prepare your creamy base by whisking together the milk, mustard, flour, and half of the shredded mozzarella cheese in a bowl. Make sure the milk is at room temperature so the flour dissolves completely and no lumps remain.
- Heat a nonstick pan over medium-high heat with 1 teaspoon of oil. Sear the marinated chicken pieces for about 3–4 minutes per side or until golden brown on all sides. The goal here is to get a nice color on the outside—don’t worry if they’re not fully cooked through, as they will finish cooking in the oven.
- Preheat your oven to 375°F (190°C). In a medium baking dish, pour about two-thirds of the cream mixture into the bottom, spreading it out evenly. Arrange the seared chicken pieces on top of the sauce. Add the turkey ham strips over the chicken. Then pour the remaining cream mixture over everything. Sprinkle the rest of the mozzarella cheese on top and finish with an even layer of breadcrumbs.
- Bake uncovered for 20–25 minutes, or until the casserole is bubbling and the top is golden brown. If you want a crispier top, you can broil it for 1–2 minutes at the end, watching carefully so it doesn’t burn.
- Let it rest for 5 minutes before serving. This casserole pairs beautifully with a green salad or steamed vegetables.
Notes
4 WW Points per serving.
Nutrition
Serving: 181gCalories: 237kcalCarbohydrates: 8.1gProtein: 41gFat: 4.6gSaturated Fat: 0.2gCholesterol: 9.9mgSodium: 426mgPotassium: 161mgFiber: 0.8gSugar: 2.6gCalcium: 237mgIron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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