This Chicken Cordon Bleu recipe 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.
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
WWP+: 9SmartPoints: 8
KETO VERSION:
Replace whole wheat flour with xantham gum or almond flour