A great casserole can act like a superhero. It can serve a crowd, be assembled quickly and make great leftovers in a single bound. I am in love with this recipe and I am looking forward to making it again soon. Based on my family’s reaction, I think they are praying this makes another appearance soon.
I wanted to recreate the delicious flavors of Chicken Cordon Bleu but without the hassle of assembling individual chicken rolls. Frankly, who has time for that? We all live busy lives and whenever we can cut corners, I say si por favor! (yes, please).
I made this casserole when my daughter and son-in-love recently came for a weekend visit. They make perfect guinea pigs, so chances are I am trying something new when they visit. It gives me the opportunity to get creative with eager testers. Creating tasty low carb keto dishes for guests is a great way to show people how we eat and remain in ketosis.
This recipe hits all my requirements when cooking for guests. It’s quick, delicious and gets me to my guests fast. Who wants to be in the kitchen for hours when you can spend it connecting with family and friends? So many lovely memories are made around the dinner table and I aim to make as many as possible.
Low Carb Chicken Cordon Bleu Casserole
1 whole cooked chicken, bones removed, meat shredded (I used a rotisserie chicken to save time)
½ pound thinly sliced deli-style ham, chopped
¼ pound thinly sliced Swiss cheese
½ cup of butter
1 pint of heavy whipping cream
1 cup of parmesan cheese (the one in the container not fresh)
¼ pound of chopped Swiss cheese.
1 tablespoon brown mustard
1 teaspoon sea salt
¼ teaspoon of cayenne pepper
¼ teaspoon pepper
One 8 ounce bag of plain pork rinds ground to make two cups
1 cup of parmesan cheese (the one that comes in a container not fresh)
Preheat oven to 350 F. Butter a 9×12 inch baking container.
Place the cooked shredded chicken on the bottom of the baking dish. Add the chopped ham and spread it over the chicken. Lay the Swiss cheese on top of the ham and chicken.
Melt the butter in a large sauce pot over medium heat. When butter is melted, stir in the heavy whipping cream allow to gently boil. Lower the temperature and add the one cup of parmesan cheese and the ¼ cup of chopped Swiss cheese. Stir and allow to cook until the sauce is well incorporated and thickens. Lastly, stir in the mustard, cayenne pepper, black pepper, and salt. Pour sauce evenly over the entire casserole.
Mix the one cup of parmesan cheese with the two cups of ground plain pork rinds. Add this topping to the casserole.
Bake at 350 degrees for 45 minutes or until the casserole is hot and bubbly and the topping is lightly brown. Remove from oven and let the casserole cool at least 5 minutes before serving.
Enjoy in good health!
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