Go Back Email Link
–+ servings
zona cooks logo image with a chef hat icon.
Low-carb Chicken Cordon Bleu Casserole close-up top down view with spoon digging into casserole

Chicken Cordon Bleu Casserole Recipe

Zona House
These low-carb Chicken Cordon Bleu Casseroles feature diced boneless chicken, chopped ham and Swiss cheese layered with creamy sauce and a buttery golden brown Panko bread crumb topping.
4.50 from 26 votes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Chicken-Poultry
Cuisine French
Servings 2
Calories 585 kcal

Equipment

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
  • 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)

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.
  • 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.

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
Tried this recipe?Please consider Leaving a Review!