Chicken Cordon Bleu Casserole has cooked diced boneless chicken, chopped ham and Swiss cheese topped with a creamy sauce and buttery golden brown bread crumbs.
This recipe is moderately low-carb, but not necessarily by Keto extreme low-carb guidelines.
Scroll to the bottom for a full recipe card.
This small batch recipe serves 2 in individual baking dishes. This dish is perfect for lunch, dinner, or date night in.
How to make Chicken Cordon Bleu Casserole:
For the casserole:
Preheat the oven to 350 degrees F (180 C).
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Butter two 18 ounce individual baking dishes and set aside. Click here for 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.
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. Don’t let it get 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 sauce just back to a low boil and turn off heat.
Pour the sauce evenly over the Swiss cheese layer. Spread the sauce around to the edges of the dishes.
For the topping:
Melt the butter in the microwave in a small saucepan.
Stir in the Panko bread crumbs, salt, pepper, and dried parsley.
Sprinkle the crumb mixture over the top of the casserole.
Bake the casseroles 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.
To serve, set on top of individual trivets to protect the table or counter top from heat. Click here for cork trivets.
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Chicken Cordon Bleu Casserole Low-carb
Chicken Cordon Bleu Casserole has cooked diced boneless chicken, chopped ham and Swiss cheese topped with a creamy sauce and buttery golden brown bread crumbs.
Ingredients
For the casserole:
- 8 ounces boneless chicken
- 4 slices honey ham lunchmeat
- 2 slices Swiss cheese
For the sauce:
- 1 Tablespoon butter
- 1 Tablespoon flour
- 3/4 cup milk
- 1/2 Tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon paprika
- 1/8 teaspoon pepper
For the topping:
- 2 Tablespoons butter
- 1/3 cup Panko bread crumbs
- 1/2 teaspoon dried parsley
- Salt and pepper to taste
Instructions
For the casserole:
- Preheat the oven to 350 degrees F (180 C).
- Butter two 18.6 ounce individual baking dishes and set aside. Click for 18.6 oz individual baking dishes.
- Dice the chicken and cook over medium heat in a medium skillet for about 5 minutes. Stir occasionally.
- 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 sauce just back to a low boil and turn off heat.
- Pour the sauce evenly over the Swiss cheese layer. Spread the sauce around to the edges of the dishes.
For the topping:
- Melt the butter in the microwave in a small saucepan.
- Stir in the Panko bread crumbs, salt, pepper, and dried parsley.
- Sprinkle the crumb mixture over the top of the casserole.
- Bake the casseroles 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.
- To serve, set on top of individual trivets to protect the table or counter top from heat. Click here for cork trivets.
Notes
This recipe is moderately low-carb, but not necessarily by Keto extreme low-carb guidelines.
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Nutrition Information:
Yield:
2Amount Per Serving: Calories: 636 Saturated Fat: 21g Cholesterol: 187mg Sodium: 1440mg Carbohydrates: 16g Sugar: 5g Protein: 48g
3 Comments
Mark
December 27, 2018 at 11:06 amNew to keto, but 16g of carbs in a meal seems high when I’m shooting to stay under 25g for the day. With Panko and regular flour?!? What exactly makes this low carb (question not criticism)?
Zona
December 27, 2018 at 11:47 amHi Mark, thanks for your question. I don’t have it listed as keto as this may be to high for keto guidelines. It does work for those following moderate or liberal low carb diets according to the info found at this link –
carbshttps://www.dietdoctor.com/how-low-carb-is-low-carb
Karen
November 5, 2019 at 11:49 pmHi! This is a great recipe. For me, instead of milk and flour, I would use heavy cream, lemon juice curry powder salt and pepper. Pour over dish and back. If you need crunch, I would use aseago cheese whisks and crunch them n sprinkle over top. That would cut many carbs..no flour or pinko.
Orig recipe sounds yummy