Pin My sister called me in a panic one weeknight, insisting she needed dinner ready in under an hour for her keto-committed family, and something that didn't taste like deprivation. I remembered her raving about chicken cordon bleu years ago, before she'd sworn off bread and traditional cooking, and thought: what if we just made it without the breading and nestled it into a casserole? That first attempt had me whisking cream cheese at the counter while my niece watched cartoons in the living room, and when I pulled it from the oven golden and bubbling, everyone actually asked for seconds.
I made this for a book club gathering where half the table was doing keto, and the other half were just tired of their usual meals. Watching people go back for thirds, asking if it was actually low-carb, felt like I'd cracked some kind of code—proof that restrictive eating doesn't mean boring food.
Ingredients
- Cooked chicken breast, cubed or shredded (4 cups): Use rotisserie chicken if you're short on time; it stays moist and brings deeper flavor than plain boiled chicken.
- Ham, diced (6 oz): This is your smoky anchor, so don't skimp on quality—look for ham without excessive sugar in the label.
- Swiss cheese, shredded, divided (8 oz): Half goes into the base layer, the other half on top, creating those pockets of melted richness throughout.
- Cream cheese, softened (4 oz): This is what makes the sauce silky instead of thin; make sure it's genuinely soft before whisking or you'll have lumps.
- Heavy cream (1/2 cup): The real MVP for achieving that restaurant-quality texture and depth.
- Grated Parmesan cheese (1/4 cup): Adds a sharp edge that cuts through the richness and gives the topping a golden, crispy finish.
- Dijon mustard (2 tbsp): This brightens the whole dish and echoes the classic cordon bleu flavor without adding sugar.
- Garlic powder, onion powder, black pepper, salt (1/2 tsp each, 1/4 tsp salt): Build these in gradually while whisking the sauce—you can always add more but you can't take it back.
- Almond flour and melted butter (2 tbsp each): Together they create a golden, slightly nutty topping that mimics breading without any grain.
- Fresh parsley, chopped (1 tbsp, optional): A final sprinkle brings brightness and makes it look intentional.
Instructions
- Set your oven and prep your stage:
- Heat that oven to 375°F and give your 9x13-inch dish a light coating of butter or cooking spray—you want it ready to go the moment you finish layering.
- Build the base layer:
- Combine your cooked chicken, diced ham, and half the Swiss cheese in a large bowl, then spread it evenly across the casserole dish. This is where the magic begins: you're creating pockets for the sauce to seep into.
- Whisk together your sauce:
- In a medium bowl, add softened cream cheese and start whisking with heavy cream, mustard, and all your seasonings until you've got something that looks smooth and creamy. Work it slowly so the cream cheese fully incorporates without lumps.
- Pour and top:
- Pour that sauce evenly over your chicken layer, then scatter the remaining Swiss and all the Parmesan over the top. This two-cheese finish is key—they melt together differently and create layers of flavor.
- Make your topping crust:
- Mix almond flour with melted butter in a small bowl until it's the texture of wet sand, then sprinkle it across the entire surface. This gets you that golden, crispy top that makes people think you've tried much harder than you actually did.
- Bake until golden and bubbly:
- Slide it into the oven uncovered for 25 to 30 minutes—you're looking for the edges to bubble slightly and the top to turn a warm golden brown. If you want an extra-crispy topping, broil it for 2 or 3 minutes at the very end, but watch it like a hawk because it can go from golden to burnt in seconds.
- Finish with freshness:
- Pull it out, let it rest for just a minute, then scatter fresh parsley across the top if you're using it. Serve it hot and watch people's faces light up.
Pin A friend told me after eating this that she'd been grieving the foods she thought she had to give up, and this casserole made her feel like she wasn't actually sacrificing anything at all. That's when I realized it wasn't just about the macros or the timing—it was about reclaiming comfort food.
Why This Works as a Keto Staple
The beauty of casseroles on keto is that they look and feel indulgent without relying on flour or sugar to create depth. This one gets its richness from real cheese and cream, and the Dijon mustard adds the complexity that usually comes from slow cooking or complicated techniques. You're essentially eating a fancy restaurant dish that happens to fit perfectly into a low-carb lifestyle.
Make-Ahead and Storage Wisdom
You can assemble this the night before—just skip the almond flour topping and cover it with plastic wrap in the fridge. In the morning, top it with your almond flour mixture and bake it straight from the cold, adding just a few extra minutes to the cooking time. Leftovers keep beautifully for three days in the fridge and reheat gently in a 325°F oven so the cheese doesn't separate.
Flavor Variations and Swaps
Once you understand the structure of this dish, you realize how flexible it is. Gruyère melts differently than Swiss and brings an earthier note if you want something richer, or you can swap in smoked gouda for ham and get an entirely different vibe. Some friends have used shredded rotisserie chicken with crispy bacon instead of ham, and the result feels almost like a different dish while using the exact same technique.
- Try a splash of white wine in your sauce for acidity and sophistication.
- Brown the ham in a skillet first if you want deeper, caramelized edges.
- Add fresh thyme or sage to the sauce for an herbaceous twist that feels seasonal.
Pin This dish taught me that keto cooking doesn't have to feel like cooking for a restriction—it's just cooking smarter with ingredients you actually want to eat. Every time I make it, I'm reminded that the best meals are the ones people come back to, whether they're on a diet or just hungry.
Recipe Q&A
- → Can I make this ahead of time?
Yes, assemble the casserole up to 24 hours in advance and refrigerate. Add an extra 5-10 minutes to baking time if cooking from cold.
- → What can I substitute for almond flour?
Pork panko or crushed pork rinds work well for a grain-free option. For a nut-free version, simply omit the topping or use additional Parmesan.
- → Is this freezer-friendly?
Absolutely. Wrap the unbaked casserole tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
- → Can I use leftover Thanksgiving turkey?
Turkey works beautifully as a substitute for chicken. The flavors complement the creamy sauce and ham perfectly.
- → How do I get the topping crispy?
Broil for 2-3 minutes at the end of cooking, watching closely to prevent burning. The almond flour butter mixture creates a lovely golden crust.