This Keto Chicken Cordon Bleu Casserole is perfect if you are on a Keto diet or trying to live a Low Carb lifestyle. I use shredded chicken as the base of the casserole and top it with low sodium sliced ham along with a creamy cheese sauce. You’ll love how easy this is to throw together, and how it works perfectly for a meal the entire family will enjoy.
My keto cauliflower breadsticks are another great low carb treat everyone loves!
Keto Chicken Cordon Bleu
This casserole reheats well, making it perfect for dinner later in the week or a great option for lunch the following day. One serving comes in at less than 350 calories, leaving you feeling full and satisfied without sacrificing portion sizes or flavor. Want another casserole idea? Here you go, Supreme Pizza Pasta Casserole.
Brooke’s Tip: Meal prep ahead of time for this recipe by making shredded chicken in your slow cooker and freeze or refrigerate the shredded chicken until ready to use which will save you time on busy weeknights.
Variations to this Chicken Cordon Bleu Casserole
Try adding your favorite cooked pasta to this recipe by adding a layer of cooked pasta before adding the shredded chicken. You can also add diced vegetables to this recipe for additional flavor and fiber such as red bell peppers, onions, or tomatoes.
Keto Tip: Serve this over spiralized zoodles (check our how to make zoodles tips), or even over spaghetti squash!
Ingredients for Keto Chicken Cordon Bleu Casserole
- Chicken breast
- Fat-free lean ham slices
- Swiss cheese
- Butter
- Whole wheat flour or Almond Flour
- Skim milk
- Lemon juice
- Dijon mustard
- Paprika
- Black pepper
- Butter
- Panko breadcrumbs or Pork Rinds
- Garlic powder
- Parsley
For Keto Version: Replace the flour and breadcrumbs with equal amounts of almond flour and pork rinds
How to Make Keto Chicken Cordon Bleu Recipe
Preheat oven to 350ºF. Lightly coat a 9″ x 13″ baking dish with nonstick cooking spray and set aside.
Line the bottom of the baking dish with shredded chicken. Next, layer ham slices. Lay the Swiss cheese on top of the ham.
For the sauce: Over medium heat, melt the butter in a large saucepan. Whisk in the flour until smooth. Continue to whisk the mixture while slowly adding milk — stir until sauce thickens, about 10 minutes, whisking continuously.
Time Saving Tip: To make the thickening process go faster, heat milk in the microwave until it boils (about 2-3 minutes). Then slowly add to the saucepan, whisking as you pour.
Add lemon juice, Dijon mustard, paprika, and pepper. Bring sauce to a low simmer again, whisk continuously. Once it has reached the desired thickness, remove from heat and pour sauce evenly over the casserole.
For the topping: In a small saucepan, melt the butter and stir in Panko breadcrumbs, garlic, parsley, and pepper. Sprinkle topping mixture over the top of the casserole. Lightly mist top of casserole with nonstick cooking spray. Bake for 35 minutes until topping is golden brown.
KETO VERSION: Instead of whole wheat flour in the sauce, sub in almond flour or xantham gum to thicken. For the crumb topping, use ground pork rinds for crunch without carbs.
Chicken Cordon Bleu Casserole
Ingredients
- 1 lb cooked boneless, skinless chicken breast, shredded
- 13 slices fat-free lean ham slices (about 10 oz)
- 10 thinly sliced Swiss cheese
- 4 tbsp light butter
- 4 tbsp whole wheat flour
- 3 1/4 cup skim milk
- 2 tbsp lemon juice
- 1 1/2 tbsp Dijon mustard
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1/4 cup light butter
- 1 1/2 cup Panko breadcrumbs
- 1 1/2 tsp garlic powder
- 1 1/2 tsp fresh parsley, minced
- 1/4 tsp black pepper
Instructions
- Preheat oven to 350ºF. Lightly coat a 9" x 13" baking dish with nonstick cooking spray and set aside.
- Line the bottom of the baking dish with shredded chicken. Next, layer ham slices. Lay the Swiss cheese on top of the ham.
- For the sauce: Over medium heat, melt the butter in a large saucepan. Whisk in the flour until smooth. Continue to whisk mixture while slowly adding milk — stir until sauce thickens, about 10 minutes, whisk continuously.
- Time Saving Tip: To make the thickening process go faster, heat milk in the microwave until it boils (about 2-3 minutes). Then slowly add to sauce pan, whisking as you pour.
- Add lemon juice, Dijon mustard, paprika and pepper. Bring sauce to a low simmer again, whisk continuously. Once it has reached desired thickness, remove from heat and pour sauce evenly over the casserole.
- For the topping: In a small saucepan, melt the butter and stir in Panko breadcrumbs, garlic, parsley and pepper. Sprinkle topping mixture over the top of the casserole. Lightly mist top of casserole with nonstick cooking spray. Bake for 35 minutes until topping is golden brown.
Notes
KETO VERSION:
- Replace whole wheat flour with xantham gum or almond flour
- Replace Panko with ground pork rinds
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