Keto Chicken Cordon Bleu Casserole
Keto Chicken Cordon Bleu Casserole
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Keto Chicken Cordon Bleu Casserole
Keto chicken cordon bleu casserole is a low-carb dinner featuring cauliflower, ham, and chicken, all drenched in a tasty Dijon cheese sauce.
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Keto chicken cordon bleu casserole is one of our favorite dishes. However, traditional recipes use breaded chicken, making it unsuitable for a keto diet.
We created this recipe to enjoy the classic chicken flavor without exceeding our macros.
Like the original, it’s packed with comforting flavors and melty cheese. We took our delicious keto Alfredo sauce, used in our keto chicken Alfredo casserole and keto chicken and broccoli Alfredo casserole, and enhanced it with Gruyère cheese and Dijon mustard.
It feels decadent and indulgent while remaining low in carbs, making it the perfect keto comfort food.
If you’re on the hunt for more easy keto recipes, be sure to check out our most popular keto chicken dishes.
Keto Chicken Cordon Bleu Casserole Ingredients
Here’s a list of all the ingredients you’ll need to make this delicious comfort food:
- Cauliflower florets: For convenience, you can buy pre-cut florets at your local store.
- Chicken breast: We recommend using boneless, skinless chicken for this recipe.
- Ham: Feel free to choose your favorite variety, but be sure to check the nutrition facts, as some hams may have sweet sauces like maple syrup or honey. Look for options with the lowest carbs.
- Spices: You’ll need onion powder, garlic powder, salt, and pepper.
- Additional flavors: Fresh garlic and Dijon mustard add extra depth to the casserole.
- Butter
- Heavy cream: This will give the casserole a rich, creamy sauce.
- Cheeses: You’ll need both Gruyère cheese and mozzarella. If Gruyère isn’t available, you can substitute it with a mild Swiss cheese.
Instructions
Here’s how to prepare the casserole:
Step 1: Prepare the Cauliflower
Begin by placing the chopped cauliflower in a microwave-safe bowl with 1 cup of water. Cover with a damp paper towel and microwave on high for 3 to 5 minutes, or until fork-tender. Drain and pat dry with a paper towel, then set aside.
Step 2: Cook the Chicken
Cut the chicken breast into 1-inch pieces and season with onion powder, garlic powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat, add the chicken, and cook for about 10 minutes or until fully cooked. Set aside.
Step 3: Make the Cream Sauce
Preheat the oven to 350°F. Clean the skillet and melt 3 tablespoons of butter over medium heat. Add garlic and cook for 1 minute until fragrant. Pour in heavy cream and bring to a simmer, stirring frequently to prevent burning. Stir in Dijon mustard and 6 ounces of Gruyere cheese, stirring until the sauce thickens, about 8 to 10 minutes. Add 3 ounces of mozzarella cheese and mix until smooth, keeping the sauce warm on low heat.
Step 4: Assemble and Bake the Casserole
Spray a 13×9 inch casserole dish with non-stick spray and spread ½ cup of cheese sauce on the bottom. Layer half of the cauliflower, followed by half of the chicken and ham. Pour ½ of the remaining cheese sauce over the top and sprinkle with 5 ounces of Gruyere and 3 ounces of mozzarella. Repeat the layering with the remaining ingredients and finish with the last of the cheese sauce and Gruyere. Bake for 30 minutes, until warmed through and cheese is melted.
Important Note on Cauliflower
Ensure to thoroughly dry your cauliflower to avoid excess moisture in the casserole.
Storage
Allow the casserole to cool completely, then store it in an airtight container in the refrigerator for up to 4-5 days. Reheat in the oven at 325°F for 10-15 minutes, or microwave individual portions for 2-3 minutes. Freezing is not recommended due to texture changes.
Enjoy your delicious Keto Chicken Cordon Bleu Casserole.
Make Sure To Dry Your Cauliflower
Drying your cauliflower is a crucial step you shouldn’t overlook!
Cauliflower tends to release a significant amount of water during cooking, which is why we steam it first. Steaming helps eliminate some of that moisture before it goes into the casserole.
Before adding the florets to the casserole, be sure to strain them well and pat them dry. Removing as much moisture as possible will help prevent the casserole from becoming watery.
How To Store It
Storing the casserole is a breeze! First, let it cool completely.
Once it’s cool, transfer the casserole to an airtight container and refrigerate for up to 4 to 5 days.
To reheat, preheat your oven to 325°F and bake for about 10 to 15 minutes, or until it’s heated all the way through.
Alternatively, you can heat an individual portion in the microwave. Just place it in a microwave-safe bowl and cook on high for about 2 to 3 minutes.
We don’t recommend freezing this dish, as the cauliflower can become mushy when thawed and reheated. Additionally, the cheese sauce may separate when frozen, so it’s best to enjoy it fresh.
You may like: Low Carb Taco Salad
KETO CHICKEN CORDON BLEU CASSEROLE
Ingredients
- 16 ounces Cauliflower florets cut into bite-size pieces
- 24 ounces Chicken breast
- 12 ounces Ham cut into small cubes
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 3 tablespoons Butter
- 2 cloves Garlic
- 2 cups Heavy cream
- 4 tbsp Dijon mustard
- 16 ounces Gruyere cheese grated and divided
- 9 ounces Shredded mozzarella cheese divided
Instructions
- Steam the cauliflower. Place cut cauliflower in a microwave safe bowl with 1 cup of water. Cover with a damp paper towel and microwave on high for approximately 3-5 minutes or until the cauliflower is fork tender. Don’t overcook!
- Drain the cauliflower pat dry with a paper towel. Set aside.
- Cut the chicken breast into 1-inch cubes and sprinkle with onion powder, garlic powder, salt, and pepper.
- In a skillet over medium high heat add your olive oil and the cubed chicken. Cook for approximately 10 minute, or until chicken is cooked through. Set aside.
- Preheat oven to 350 degrees F.
- Clean the skillet, removing any burnt bits from the pan and then melt 3 tablespoons of butter in the skillet over medium heat.
- Once butter has melted add the garlic to the pan and cook for 1 minute.
- Pour the heavy cream into the pan and bring it to a simmer over medium heat. Make sure to stir often so the cream doesn’t burn.
- Stir in the Dijon mustard and then add 6 ounces of Gruyere cheese. Keep stirring until the cheese sauce begins to thicken, approximately 3-5 minutes. You will know it is ready when the sauce is thick enough to coat the back of your spoon.
- Add 3 ounces of mozzarella cheese to the sauce and stir until it is melted and the sauce is smooth. Turn the heat to low and keep the sauce warm while you assemble the casserole.
- Prepare a 13×9 inch casserole dish by spraying it with non-stick spray then spread ½ cup of the cheese sauce on the bottom.
- Next add half of the cauliflower to the dish making a layer of it on the bottom.
- Top with half of the cooked chicken and half of the ham. Let the meat fill in the spaces between the cauliflower to fill the dish.
- Pour ½ of the remaining cheese sauce over the cauliflower, chicken, and ham.
- Sprinkle 5 ounces of Gruyere on top and 3 ounces of mozzarella cheese over the chicken and ham.
- Add the remaining cauliflower, chicken, and ham, to make a second layer.
- Pour the remaining cheese sauce over the top then sprinkle on the remaining Gruyere and mozzarella cheese.
- Place in the oven and bake for 30 minutes, or until the casserole is warmed through and the cheese is fully melted.
Notes
calories: 605kcal, carbohydrates: 5g, protein: 42g, fat: 46g, saturated fat: 26g, trans fat: 1g, cholesterol: 213mg, sodium: 1031mg, potassium: 593mg, fiber: 1g, sugar: 1g, vitamin a: 1432iu, vitamin c: 31mg, calcium: 641mg, iron: 1mg
