Low Carb Chicken Cordon Bleu Casserole

This Low Carb Chicken Cordon Bleu Casserole layers tender chunks of chicken with savory diced ham and melty Swiss cheese in a rich, creamy sauce made from cream cheese, heavy cream, and Dijon mustard, all baked until bubbly with a golden, crisp, pork rind topping. It delivers all the classic flavors of chicken cordon bleu with a comforting, casserole-style texture and satisfying keto-friendly fats, while keeping carbs low enough for a weeknight keto dinner rotation.

Course Casserole, Dinner, Main Course

Cuisine American, Keto

Keyword Casserole, chicken cordon bleu, gluten free, keto, low-carb

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 520kcal

Equipment

9x13-inch Baking Dish
large skillet
Mixing bowl
Whisk
Cutting board
Chef's knife
Aluminum foil

Ingredients

For the chicken and ham base

2 pounds boneless skinless chicken breasts, cooked and chopped into bite sized pieces
8 ounces thick sliced ham, diced use good quality ham with no added sugar
1 tablespoon butter for greasing the baking dish

For the creamy sauce

6 ounces cream cheese, softened
1 cup heavy whipping cream
1/2 cup chicken broth preferably low sodium
2 tablespoons Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1/2 teaspoon salt or to taste, depending on saltiness of ham and broth

For the cheese topping

2 cups shredded Swiss cheese freshly shredded for best melt
1/4 cup grated Parmesan cheese

For the crunchy keto crust

1 cup crushed pork rinds crushed to a fine crumb
3 tablespoons butter, melted
1/4 teaspoon paprika for color and flavor

Optional garnish

2 tablespoons fresh parsley, chopped for serving

Instructions

Preheat the oven to 375°F and generously grease a 9x13 inch baking dish with butter.
Spread the chopped cooked chicken evenly over the bottom of the prepared baking dish, then scatter the diced ham evenly over the chicken and set the dish aside.
Add the softened cream cheese to a mixing bowl and beat or whisk until smooth and free of lumps.
Whisk in the heavy whipping cream a little at a time until the mixture is smooth and pourable, then whisk in the chicken broth, Dijon mustard, garlic powder, onion powder, black pepper, and salt until fully combined.
Pour the creamy sauce evenly over the chicken and ham in the baking dish, gently shaking the dish to help the sauce settle down into the gaps.
Sprinkle the shredded Swiss cheese evenly over the top of the sauced chicken and ham, followed by the grated Parmesan cheese.
In a small bowl combine the crushed pork rinds, melted butter, and paprika, stirring until all of the crumbs are evenly coated and resemble damp sand.
Sprinkle the pork rind mixture evenly over the top of the casserole to form a loose, even crust.
Bake the casserole uncovered for about 25 to 30 minutes until the edges are bubbly, the cheese is melted, and the topping is golden brown and crisp.
If the topping is browning too quickly before the casserole is hot and bubbly, loosely tent the dish with foil for the remaining baking time.
Remove the casserole from the oven and let it rest for about 5 to 10 minutes to thicken slightly and make cleaner slices.
Garnish the top with chopped fresh parsley if using, then scoop into portions and serve hot with your favorite keto friendly sides.

Notes

Use cooked chicken breast from a rotisserie chicken, leftover grilled chicken, or quickly pan sear chicken breasts and cube them once cooled. Choose a ham that is free of added sugars to keep the carb count strictly keto. For a stronger flavor, replace some or all of the Swiss cheese with Gruyère. The casserole can be assembled up to a day in advance and baked just before serving; if baking from chilled, add a few extra minutes to the oven time. Leftovers store well in an airtight container in the refrigerator for up to 3 days and reheat nicely in a 350°F oven until warmed through.

Nutrition