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Chicken Cordon Bleu Bake


  • 2.5 lbs. chicken breasts cooked and shredded
  • 1 lb. deli-sliced black forest ham I buy Boars Head
  • 1 tablespoon French’s Chardonnay Dijon Mustard
  • 8 oz. brick of cream cheese
  • ½ cup sour cream
  • ¼ cup heavy whipping cream
  • 2 tablespoons Italian seasoning divided
  • 1 teaspoon garlic powder divided
  • 1 teaspoon onion powder divided
  • 1 ½ -2 cups freshly shredded Swiss cheese
  • 3/4 cup almond flour
  • 1 stick salted butter
  • Salt and pepper to taste


  • Cook and shred the chicken breasts. I used my instant pot on high for 20 minutes with a cup of chicken stock at the bottom.
  • While the chicken is cooking…Dice up the sliced deli ham and set aside. Next, make the cream sauce. In a medium-sized, microwave-safe bowl heat the cream cheese to soften it. It needs to be very soft but not cooked. Remove from the microwave and add in the sour cream, heavy cream, dijon mustard, and half the amount of all spices. Whisk these ingredients together until smooth.
  • Take a taste. Add salt and pepper to taste. Set aside.
  • Add diced ham slices to the hot cooked chicken. Pour over the cream sauce and stir the mixture well.
  • Once all the chicken and ham has been coated in sauce use your spoon to spread it out level into a 9×13 casserole dish.
  • Top the chicken mixtures with the shredded Swiss cheese.
  • In a small bowl add the almond flour and the rest of the seasonings including a bit of salt and pepper and stir to mix. Sprinkle this mixture all over the cheese layer.
  • In another small bowl melt the stick of butter and then pour over the almond flour to help it crisp up. You may also cut small bits of butter and lay them on top of the almond flour layer if you don’t want to melt it. It will melt in the oven.
  • Bake at 375 for 30 min. After the full 30 minutes of baking… you may broil the top for about 3 – 5 minutes at most. But be SURE to watch it can burn very quickly. You just want the top to be bubbly and nicely browned.