Keto Chicken Cordon Bleu Casserole (Print)

Creamy low-carb bake with chicken, ham, Swiss cheese, and savory mustard sauce

# Ingredients:

→ Proteins

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

→ Dairy

03 - 8 oz Swiss cheese, shredded, divided
04 - 4 oz 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, optional

# Instructions:

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 and fully incorporated.
04 - Pour the sauce evenly over the chicken and ham mixture. Sprinkle with the remaining Swiss cheese and Parmesan cheese.
05 - In a small bowl, mix almond flour and melted butter. Sprinkle evenly over the top of the casserole.
06 - Bake uncovered for 25 to 30 minutes, or until bubbly and golden brown on top.
07 - Garnish with chopped parsley if desired. Serve hot.

# Pro Tips:

01 -
  • It tastes indulgent and restaurant-worthy but comes together faster than ordering takeout.
  • You get all the flavors of a fancy dish without any guilt or complicated carb counting.
  • The sauce is so creamy and rich that no one will notice or care that there's no breadcrumb crust.
02 -
  • Let that cream cheese soften completely at room temperature before you start whisking—cold cream cheese will clump and ruin your sauce's silky texture.
  • Don't skip the step of spreading the chicken layer evenly; uneven layers mean some bites are saucy and others are dry.
03 -
  • Use an instant-read thermometer on the thickest part of the casserole to ensure it's heated through—you want 165°F in the chicken for food safety and that perfect creamy-but-set texture.
  • If you're making this for a crowd, double the batch in two casseroles rather than piling everything into one dish, so the heat distributes evenly and nothing dries out.
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