Chicken Cordon Bleu Casserole

This Chicken Cordon Bleu Casserole has diced boneless chicken, chopped ham and Swiss cheese layered with creamy sauce and a buttery golden brown Panko bread crumb topping.

This recipe is moderately low-carb, but not necessarily by Keto extreme low-carb guidelines.

This small batch low-carb recipe serves 2 in individual baking dishes. This dish is perfect for lunch, dinner, or a romantic date night meal.

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How to make Chicken Cordon Bleu Casserole

For the casserole

Preheat the oven to 350 degrees F.

Spray two 18.6-ounce individual baking dishes with non-stick spray and set aside. Click for 18.6 oz individual baking dishes. You can also use one 8 x 8-inch oven-safe dish.

Dice the chicken and cook over medium heat in a medium skillet for about 5 minutes. Stir occasionally. Drain the liquid.

Place the cooked chicken in the bottom of the baking dishes, divided evenly.

Chop the ham and scatter it over the top of the chicken in each dish.

Lay the Swiss cheese slices on top of the ham.

For the sauce

Melt the butter in a small saucepan over medium heat.

When butter is melted, quickly whisk in the flour to form a smooth roux. Do not brown!

Once the roux is smooth and bubbly, slowly pour in the cold milk, while whisking, to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens.

Stir in the lemon juice, Dijon mustard, salt, paprika, and pepper.

Bring the sauce just back to a low boil and turn off the heat.

Pour the sauce evenly over the Swiss cheese layer and spread out.

For the topping

Melt the butter in a small saucepan.

Stir in the Panko bread crumbs, salt and pepper.

Layer the crumb mixture over the top of the casseroles and sprinkle each with the fresh chopped parsley.

Bake uncovered for 30 minutes until hot and bubbly throughout and topping has turned a light golden brown.

Remove the casseroles from the oven and let sit to cool for 5 minutes prior to serving.

Serve on top of individual trivets to protect the table or countertop from heat. Click for cork trivets.

You may also enjoy

• Jalapeño Popper Chicken Casserole
• Cheesy Bacon Chicken Casserole
• Pepper Jack Chicken Casserole
• Creamy Chicken Noodle Casserole
• Slow Cooker Chicken Cacciatore

Chicken Cordon Bleu Casserole Low Carb

Zona House

These Chicken Cordon Bleu Casseroles have diced boneless chicken, chopped ham and Swiss cheese layered with creamy sauce and a buttery golden brown Panko bread crumb topping.

4.49 from 25 votes

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Course Chicken-Poultry

Cuisine French

Servings 2

Calories 585 kcal

Equipment

• 18.6-Ounce Appetizer Dish
• Cork Trivets

Cook ModePrevent your screen from going dark

Ingredients

1x2x3x

US CustomaryMetric

For the casserole:

• ▢ 8 oz boneless chicken
• ▢ 4 slices ham lunchmeat
• ▢ 2 slices Swiss cheese

For the sauce:

• ▢ 1 Tbsp butter
• ▢ 1 Tbsp flour
• ▢ ¾ cup milk
• ▢ ½ Tbsp lemon juice
• ▢ 1 tsp Dijon mustard
• ▢ ¼ tsp salt
• ▢ ⅛ tsp paprika
• ▢ ⅛ tsp pepper

For the topping:

• ▢ 2 Tbsp butter
• ▢ ¼ cup Panko bread crumbs
• ▢ 1 Tbsp fresh chopped parsley
• ▢ Salt and pepper (to taste)

Get ingredients with

Instructions

 

For the casserole:

• Preheat the oven to 350 degrees F.
• Spray two 18.6 ounce individual baking dishes with non-stick spray and set aside. Click for 18.6 oz individual baking dishes. You can also use one 8 x 8 inch oven safe dish.
• Dice the chicken and cook over medium heat in a medium skillet for about 5 minutes. Stir occasionally. Drain the liquid.
• Place the cooked chicken in the bottom of the baking dishes, divided evenly.
• Chop the ham and scatter it over the top of the chicken in each dish.
• Lay the Swiss cheese slices on top of the ham.

For the sauce:

• Melt the butter in a small sauce pan over medium heat.
• When butter is melted, quickly whisk in the flour to form a smooth roux. Do not brown!
• Once the roux is smooth and bubbly, slowly pour in the cold milk, while whisking, to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens.
• Stir in the lemon juice, Dijon mustard, salt, paprika and pepper.
• Bring the sauce just back to a low boil and turn off heat.
• Pour the sauce evenly over the Swiss cheese layer and spread out.

For the topping:

• Melt the butter in a small saucepan.
• Stir in the Panko bread crumbs, salt and pepper.
• Layer the crumb mixture over the top of the casseroles and sprinkle each with the fresh chopped parsley.
• Bake uncovered for 30 minutes until hot and bubbly throughout and topping has turned a light golden brown.
• Remove the casseroles from oven and let sit to cool for 5 minutes prior to serving.
• Serve on top of individual trivets to protect the table or counter top from heat. Click for cork trivets.

Video

Notes

This recipe is moderately low-carb, but not necessarily by Keto extreme low-carb guidelines.

Nutrition

Serving: 1Calories: 585kcalCarbohydrates: 13gProtein: 46gFat: 38gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 179mgSodium: 1372mgPotassium: 776mgFiber: 1gSugar: 5gVitamin A: 1081IUVitamin C: 5mgCalcium: 298mgIron: 2mg

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Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!

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