Chicken Cordon Bleu Casserole (Gluten-free)



I have toyed with the idea of making Chicken Cordon Bleu at home, not just for a special occasion but for the family on a regular basis.  It is time-consuming to make traditional Chicken Cordon Bleu.  Stuffing the chicken with cheeses and ham?  Plus hoping it is cooked through?  Not very relaxing, either.

And so the casserole version was born!  It’s not that I’ll never make it the traditional way; I’m sure I will.  But this version is much easier, and real foodified to offer maximum nutritional benefit!

When I think of Chicken Cordon Bleu, I think of fancy dinners and getting dressed up, complete with jewelry and champagne.  I love going out once in a while, like for my anniversary or birthday.  But mostly we make our dinners at home.

I find this casserole to be especially quick to throw together if I make the rice and chicken ahead of time.  After all, it’s nice to have cooked rice and cooked chicken in the fridge, like to whip up some chicken salad, or to make a burrito.  Rice cooked in chicken stock is my favorite way to get those bone broth benefits!

Equipment Needed:

Chicken Cordon Bleu Casserole (with gluten-free options)

3 cups brown rice, soaked in water & whey, and cooked in stock (buy organic rice here)
3 cups chicken, roasted and cut into 1-inch pieces (buy pastured chicken here)
1 cup shredded Swiss cheese (buy grass-fed cheese here)
1 cup shredded Gruyère cheese (buy grass-fed cheese here)
1 1/2 cups (about 8 oz) cubed ham, cut into 1/2-inch size (buy pastured pork here)

Béchamel Sauce:
4 tablespoons butter (buy grass-fed butter here)
1/4 cup sprouted or gluten-free flour, or arrowroot powder (make sprouted flour here, buy gluten-free flour here, buy arrowroot powder here)
1 cup chicken stock (how to make chicken stock)
1/2 cup cream, heated
salt to taste
dash nutmeg

3/4 cup homemade sour cream or yogurt (how to make yogurt)

Crumb Topping:
1 cup plain rice crackers (or homemade crackers or dried bread, how to make bread here)
2 tablespoons chopped fresh parsley
1/2 teaspoon paprika (buy organic spices here)
1/4 teaspoon garlic powder (buy organic spices here)
salt and pepper to taste (buy organic spices here)

  1. Soak rice: In a large glass bowl put several cups of rice, water and a generous splash of whey together.  Use about 1 tablespoon of whey for each cup of rice, but it’s okay to eyeball it.  Mix with a wooden spoon, cover with a plate and a towel and let sit for 7 hours.  To cook, drain soaking water and gently simmer in 4-5 cups chicken stock until tender, about 30 minutes.
  2. Cook chicken: Preheat oven to 350 degrees.  On a baking sheet or jelly roll pan, lay out chicken pieces and drizzle with melted butter, then season generously with salt and pepper.  Roast for 40 minutes.  Let cool completely, then remove from sheet and shred or cut into pieces.
  3. Make Béchamel sauce: Heat cream and broth separately and set aside.  In a saucepan, melt the butter and add the flour, cooking for 2-3 minutes to make a roux and cook out the raw flour taste.  Then whisk in the broth and cream, stirring constantly and cook until very smooth and thickened.  Season with the salt and nutmeg.
  4. Whisk the sour cream into the Béchamel sauce.  Set aside.
  5. Make Crumb Topping: In a large bag, crush crackers or bread by rolling with a rolling pin until fine.  Pour into a bowl and mix with parsley, paprika, garlic powder, and salt.
  6. In a large baking dish, start to layer ingredients: spread out the rice on the bottom of the pan, then the chicken, then the cheeses, then the ham, then the Béchamel and sour cream mixture.  Finally, sprinkle with crumb topping.
  7. Bake for 30 minutes at 350 degrees, or until the top is golden brown.  Let cool slightly and serve with veggies on the side.  Yum!

This post is a part of Fat Tuesday, Slightly Indulgent Tuesday, Real Food Wednesday, The Mommy Club, Allergy-Free Wednesday, Healthy2day Wednesday, Simple Lives Thursday, Pennywise Platter, Full Plate Thursday, Fight Back Friday, Fresh Bites Friday, Friday Food Flicks, Weekend Gourmet, and Sunday School.

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.


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  1. Looks delish!! What time should we be over for dinner? 🙂

  2. Drool! I absolutely love this idea of cordon bleu in casserole form…I am going to try and recreate a dairy free version! Thank you for sharing on AFW, I feel inspired!

  3. We would just love this casserole, it looks delicious! Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  4. I will be featuring your recipe this week on AFW!

  5. When you mention soaking and cooking the rice, you left out the water measurements. I think you listed 3 cups of rice. For brown rice, I know there is more water required than the typical 1:1 ratio. So, if I use 3 cups of rice, how much water do I soak and cook it in?

  6. This looks wonderful and I’ll be making it this week! Is there a printer friendly version that I missed?

  7. my mom just found out she’s gluten free and we’ve been searching for recipes to help her out! thank you for this! we will be trying it tomorrow(:

  8. Thank you so much for this amazing recipe! I made this tonight for my family and it was very well-received. Lots of mmm’s and yummm’s and “this is amazing, mom.” 🙂 I did use some of my homemade sourdough for the bread crumbs. It was truly delicious and I will be making this again for sure.


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