Keto Chicken Cordon Bleu (Printer-Friendly)

Creamy low-carb casserole with chicken, ham, and Swiss cheese in mustard sauce.

# What You Need:

→ Proteins

01 - 4 cups cooked chicken breast, cubed or shredded
02 - 6 ounces ham, diced

→ Dairy

03 - 8 ounces Swiss cheese, shredded
04 - 4 ounces cream cheese, softened
05 - 1/2 cup heavy cream
06 - 1/4 cup grated Parmesan cheese

→ Sauce and Seasonings

07 - 2 tablespoons Dijon mustard
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon black pepper
11 - 1/4 teaspoon salt

→ Topping

12 - 2 tablespoons almond flour
13 - 1 tablespoon melted butter
14 - 1 tablespoon chopped fresh parsley

# How to Cook:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish.
02 - In a large bowl, combine cooked chicken, diced ham, and half of the shredded Swiss cheese. Spread mixture evenly in the prepared casserole dish.
03 - In a medium bowl, whisk together cream cheese, heavy cream, Dijon mustard, garlic powder, onion powder, black pepper, and salt until smooth.
04 - Pour the sauce evenly over the chicken and ham. Sprinkle with the remaining Swiss cheese and Parmesan cheese.
05 - In a small bowl, mix almond flour and melted butter. Sprinkle over the top of the casserole.
06 - Bake uncovered for 25 to 30 minutes, or until bubbly and golden brown.
07 - Garnish with chopped parsley if desired. Serve hot.

# Expert Advice:

01 -
  • It tastes like you're cheating on your diet, but the macros tell a completely different story.
  • Everything happens in one dish, which means fewer bowls to wash and more time actually enjoying dinner.
  • Rotisserie chicken makes this feel effortless, even on nights when you're running on fumes.
02 -
  • Overcooking this dish can cause the cream sauce to separate—stick to 30 minutes and trust your eyes over the clock.
  • Cold cream cheese clumps when you whisk it into hot cream, so let it soften at room temperature first or warm it gently in the cream before mixing.
03 -
  • Always let your cream cheese come to room temperature before whisking so you avoid lumps in your sauce—this one detail separates a silky casserole from a grainy one.
  • Use pre-shredded cheese from the bag if you're short on time; the anti-caking agents won't ruin this dish and the time saved is worth it.
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