Keto Cordon Bleu casserole
All of the flavor, none of the fuss. Savor forkfuls of classic Chicken Cordon Bleu in no time with this creamy, easy-to-make keto casserole. French flair without cooking lessons.
USMetric
servingservings
Ingredients
- 1 lb 450 g cooked chicken
- 7 oz. 200 g smoked deli ham
- 7 oz. (4⁄5 cup) 200 g (210 ml) cream cheese
- 3 tbsp 3 tbsp heavy whipping cream
- 1 tbsp 1 tbsp Dijon mustard
- ½ tsp ½ tsp garlic powder
- ½ tsp ½ tsp onion powder
- 2½ cups (10 oz.) 600 ml (290 g) shredded cheddar cheese
- salt and pepper
Serving
- 5 oz. (4 cups) 140 g (900 ml) lettuce
- 4 tbsp 4 tbsp olive oil
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Making low carb simple
Instructions
- Preheat oven to 400°F (200°C).
- Chop the cooked chicken and smoked ham into bite-sized pieces.
- Mix cream cheese, cream, mustard, garlic, onion, and 2/3 of the shredded cheese in a bowl. Add the chicken and the ham. Mix to coat.
- Place mixture in a greased baking dish. Season to taste and top with the remaining cheese.
- Bake for 15-20 minutes or until the casserole is golden brown on top.
- Serve with greens and olive oil.
Tip
You can purchase a cooked rotissery chicken and remove the meat. Just make sure to check the marinade ingredients so that it doesn't contain sugar, gluten or other preservatives.
Cook your own chicken
It's also easy to cook the chicken from scratch. Here's a simple recipe.
Meals
Breakfasts
Desserts
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Dairy free
Vegetarian
Bread
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2 bricks cream cheese
warm them in the microwave just until they're spreadable
add in 3 Tbsp heavy whipping cream
stir together
add in garlic, onion, salt, pepper, mustard, don't use the vinegar!
add in 1 c cheese of your choice
chop the chicken small and brown in olive oil or butter
chop up the deli ham
spray casserole dish with Pam
spread the cream cheese in the pan thinly
toss the browned chicken and cut up ham on top of that
sprinkle more salt or pepper, or red pepper flakes, season as desired
(ranch dressing sprinkled on it tastes GREAT!)
top with more cheese
Makes a bigger dish so you can have lots of leftovers, and they freeze perfectly
more satisfying
I don't even know what's up with the vinegar...
Thank you for your wonderful feedback, Karen.
Typically dishes with a large amount of cream cheese, cheese, or cream don't freeze well as the sauces can break on reheating. If you decide to freeze this one, reheat it slowly and stir frequently to help keep the sauce from breaking.
Thanks so much for your feedback. We've listened, re-tested this recipe, and improved it. We hope once you try it again yourself, you'll notice the difference — and love it as much as we do.
Happy cooking!
/The recipe team
P.S. To keep the comments section up-to-date, we've gone ahead and removed any comments regarding the now-resolved issues. Thanks!