This lovely hot dish tastes just like its namesake but without all the work. It’s a delicious main course and great for family dinners. Just don’t be surprised if you want to keep it all for yourself!
Chicken Cordon Bleu gets its name from the French term, meaning ‘blue ribbon,’ though the original preparation originated in Switzerland.
This keto/low carb version uses a tasty almond flour crumb topping, instead of the more traditional breadcrumb one, and isn’t quite as fiddly to put together.
It reheats beautifully if there are leftovers, though it’s such a crowd pleaser it’s unlikely there will be any.
Keto Chicken Cordon Bleu Casserole
This lovely hot dish tastes just like its namesake but without all the work. It’s a delicious main course and great for family dinners. Just don’t be surprised if you want to keep it all for yourself
8
servings25
minutes32
minutes513
kcalIngredients
170 g boneless, skinless chicken breasts, cooked and shredded
227 g cooked ham slices, diced
113 g soft cream cheese, room temperature
227 g swiss gruyere cheese, grated
125 ml sour cream
60 ml heavy cream
113 g butter
2 tsp dijon mustard
125 g blanched almond flour
1 tbsp italian seasoning
salt
black pepper
Directions
- Preheat the oven to 190C / 375F / Gas Mark 5. Spray a 33 x 23 cm / 13 x 9 inch casserole dish with cooking spray.
- In a large mixing bowl, mix the chicken, sour cream, heavy cream, dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper.
- Move the chicken mixture to the baking dish, spreading it evenly along the way. Wash and dry the bowl.
- In the same (now clean) large bowl mix the diced ham slices and the room temperature soft cream cheese until well combined.
- Top the chicken mixture evenly in the casserole dish with the ham and cream cheese mixture.
- Sprinkle the grated swiss gruyere cheese evenly over the top. Wash and dry the mixing bowl once more.
- In the bowl mix together the almond flour, butter, italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. While it takes a bit of extra effort, combining this mixture with a pastry cutter yields superb results.
- Sprinkle the crumb coating evenly over the top of the mixture in the casserole dish.
- Bake for 30 minutes, until bubbly. If you’d like your topping a bit more brown and crisp, place it under the grill / broiler for 1 to 2 minutes.
- Carefully remove the dish from the oven. Allow to rest for 5 minutes, and serve.
