Low-Carb Chicken Cordon Bleu Casserole
I love creamy casseroles in the winter time. The problem now is, for the most part, they have flour in the sauce or the pasta. But, this low-carb chicken cordon bleu casserole creation can be completely flour free. This chicken cordon bleu casserole recipe is rich and creamy and full of flavor but yet low-carb and gluten-free for those on a ketogenic or low-carb diet.
Low-Carb Chicken Cordon Bleu Casserole
Now, of course, the bread crumbs I put on part of it have flour, but the almond meal can be substituted for the bread crumbs or completely omitted. The sauce is a creamy, cheesy sauce that doesn’t have a lick of thickener in it. Simply mix cream cheese, butter, milk or cream and parmesan cheese together for the base of the sauce.
Now start layering the casserole. Start with shredded or cubed cook chicken. This is about 2 cups worth or 4-5 boneless skinless chicken thighs. Followed by 1 cup shredded swiss cheese. You can use monterey jack or mozzarella also. Then layer ham. The next time I make this, I will cut up the ham. Feel free to use cubed ham or lunch meat. Just make sure you cut the lunch meat up. Followed by the incredible sauce.
Now, I am sure some of you notice breadcrumbs. Don’t want the carbs or can’t have the gluten, substitute almond meal. Or just leave off completely.
Regardless, enjoy this comforting casserole, ketogenic friendly recipe.
Low-Carb Chicken Cordon Bleu Casserole
Ingredients
Casserole Layers
- 2 cups cooked diced or shredded chicken
- 1 cup diced ham or sliced ham lunch meat
- 1 cup shredded swiss monterey jack or mozzarella cheese
Alfredo Sauce
- 4 ounces of cream cheese
- 1/4 cup butter
- 1 teaspoon garlic
- 1 cup milk or half and half
- 1/3 cup grated parmesan cheese
Optional Topping
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 2 tablespoons melted butter
Instructions
- Layer the chicken in the bottom of a deep dish casserole pan.
- Layer shredded cheese on top of the chicken follow with the ham and then pour alfredo sauce over top of it all.
- To make the Alfredo sauce, mix the cream cheese, butter, milk, parmesan cheese and garlic powder together over a low heat in a small saucepan.
- Stir constantly until it is all melted and just begins to bubble. Remove from heat.
- For added flavor and texture mix breadcrumbs, parmesan cheese and butter together. Sprinkle over top of the alfredo sauce.
- Bake on 350 for 20-25 minutes or casserole is bubbling.
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This is fantastic! Basically you made an Alfredo sauce. I think we will try this on Sunday, gluten free of course. Yum!
Think I’m going to try this soon. Thinking crumbling up pork rinds for the topping.
This was so delicious! A quick meal for during the week. I didn’t have almond meal, so when the casserole was done cooking, I added grated parm on top and put it under the broiler. It was a bit too salty for me so I don’t think I’ll do that next time. At least not use as much. The Alfredo sauce is yummy too! Can be used for other dishes as well wich I love. Thank you for the recipe
Do you have any information regarding carb count or number of servings? Sounds great, but would really like to know those two things. Thanks
Any reason I couldn’t start out with raw cubed chicken and bake longer. It would be easier and I wouldn’t have to worry about over cooked chicken and it would add flavor?
I used Pork rinds as a sub for bread crumbs
Great idea!
I made this and it was delicious. My whole family loved it!. It was very fast and easy to pull together. and I used just a few crushed pork rinds for the crumb topping. This will be a dish I make often.