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.
This recipe is moderately low-carb, but not necessarily by Keto extreme low-carb guidelines.
Scroll to bottom for printable recipe card.
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.
How to make it:
For the casserole:
Preheat the oven to 350 degrees F.
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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.
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Chicken Cordon Bleu Casserole Low-carb
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.
Ingredients
For the casserole:
- 8 oz boneless chicken
- 4 slices ham lunchmeat
- 2 slices Swiss cheese
For the sauce:
- 1 Tbsp butter
- 1 Tbsp flour
- 3/4 cup milk
- 1/2 Tbsp lemon juice
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/8 tsp paprika
- 1/8 tsp pepper
For the topping:
- 2 Tbsp butter
- 1/4 cup Panko bread crumbs
- 1 Tbsp fresh chopped parsley
- Salt and pepper (to taste)
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.
Notes
This recipe is moderately low-carb, but not necessarily by Keto extreme low-carb guidelines.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 634Total Fat: 38gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 195mgSodium: 1415mgCarbohydrates: 19gFiber: 1gSugar: 1gProtein: 52g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
Karen
Tuesday 5th of November 2019
Hi! 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
Mark
Thursday 27th of December 2018
New 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
Thursday 27th of December 2018
Hi 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