I’m excited to introduce my Chicken Cordon Bleu Casserole, a quick and easy low carb, gluten free, grain free, THM S dish with shredded chicken, ham, and Swiss in a creamy Dijon sauce that replaces traditional breaded chicken.
I love flipping classics into easy weeknight meals and this Chicken Cordon Bleu Casserole did not disappoint. I thought something essential would be lost, but the mix of shredded chicken and a bright dijon mustard note makes it feel familiar and new at the same time.
It’s the sort of Keto Casserole I brag about when friends ask for lighter dinners, and yes I burned it once, learned, then loved the result. No breading, no fuss, just rich flavor that makes you wonder how this stayed hidden from dinner rotation so long.
Ingredients
- Shredded chicken pack lean protein and B vitamins, low carbs, keeps casserole filling.
- Diced ham add salty umami and extra protein, but their high in sodium.
- Swiss brings nutty melt and calcium, high fat though, so use moderate portions.
- Cream cheese makes it rich and creamy, mostly fat with little protein.
- Heavy cream boosts silkiness and calories, mostly fat, adds no fiber.
- Dijon gives tang and depth, almost no calories, low carbs, bright flavor.
- Crushed pork rinds top adds crunch, zero carbs but high sodium and fat.
- Parmesan sprinkles umami and salt, a little goes far for cheesy flavor.
- Parsley adds fresh color and slight herb brightness, minimal calories or sodium.
Ingredient Quantities
- 3 cups cooked shredded chicken (about 1.5 lb / 700 g)
- 1 1/2 cups diced ham (about 6 oz / 170 g)
- 2 cups shredded swiss cheese, divided (about 8 oz)
- 8 oz cream cheese softened (room temp)
- 3/4 cup heavy cream
- 2 tbsp dijon mustard
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese, optional
- 1/2 cup crushed pork rinds (for topping)
- 2 tbsp melted butter (for topping)
- 2 tbsp chopped fresh parsley, optional
How to Make this
1. Preheat oven to 350F (175C) and grease an 8×8 or 9×9 baking dish, or line with parchment for easier cleanup.
2. Soften the 8 oz cream cheese (microwave 10-15 seconds if needed) then in a large bowl beat it with the 3/4 cup heavy cream until smooth and lump free, a hand mixer helps but a whisk works.
3. Stir in 2 tbsp dijon mustard, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp kosher salt and 1/4 tsp black pepper until fully combined.
4. Fold in the 3 cups cooked shredded chicken and 1 1/2 cups diced ham, then mix in 1 1/2 cups of the shredded Swiss cheese; if using, add the 1/4 cup grated Parmesan now.
5. Spoon the mixture into the prepared dish and smooth the top, then sprinkle the remaining 1/2 cup shredded Swiss evenly over the casserole.
6. Put the 1/2 cup crushed pork rinds in a small bowl, pour the 2 tbsp melted butter over them and stir until the crumbs are evenly coated, press or sprinkle this mixture over the cheese for a crunchy topping.
7. Bake uncovered for about 20 to 25 minutes until the casserole is bubbly and heated through; if you want the top extra brown and crunchy pop it under the broiler for 1 to 2 minutes but watch it closely so it doesn’t burn.
8. Let the casserole rest 5 minutes to set, then sprinkle with 2 tbsp chopped fresh parsley if you like and serve warm.
Equipment Needed
1. Oven (preheat to 350F / 175C)
2. 8×8 or 9×9 baking dish or parchment to line the pan
3. Large mixing bowl (for the cream cheese and cream base)
4. Hand mixer or whisk — a hand mixer makes it way easier (whisk works if you gotta)
FAQ
Chicken Cordon Bleu Casserole Recipe Substitutions and Variations
- Chicken: Swap the 3 cups shredded chicken for an equal amount of shredded rotisserie chicken or cooked turkey, it gives the same texture and works great with the flavors.
- Ham: Use 1 1/2 cups diced smoked turkey, cooked bacon, or cubed prosciutto if you want a saltier, richer bite, just reduce added salt a bit.
- Cream cheese: Replace the 8 oz cream cheese with 8 oz mascarpone for a silkier, less tangy result, or try 6 oz cream cheese plus 1/4 cup Greek yogurt to lighten it up.
- Crushed pork rinds (topping): Swap the 1/2 cup pork rinds for 1/2 cup panko breadcrumbs, crushed Ritz crackers, or 1/3–1/2 cup almond flour for a low carb option, toss with the 2 tbsp melted butter before sprinkling.
Pro Tips
1) Dry your chicken first. If it’s even a little wet it’ll make the casserole runny, so pat it with paper towels or toss the shreds in a hot skillet for a minute to drive off extra moisture — then let it cool before mixing.
2) Soften and cube the cream cheese ahead of time so it mixes smooth. Cold cream cheese makes lumps real fast, and nobody wants that. A quick hand mixer on low fixes most problems, or zap it 10 seconds in the microwave if you forgot to set it out.
3) Make the pork rind topping pop. Crush them finer than you think, mix in a pinch of smoked paprika or some grated Parmesan, then press the crumbs gently onto the cheese so they stick. That gives you a crunchy top that won’t just fall off when you scoop.
4) This is great for make-ahead meals. Assemble, bake, cool completely, then refrigerate or freeze. Reheat covered to keep it from drying out, then uncover and crisp the top briefly under the broiler right before serving so it looks fresh again.
Chicken Cordon Bleu Casserole Recipe
I’m excited to introduce my Chicken Cordon Bleu Casserole, a quick and easy low carb, gluten free, grain free, THM S dish with shredded chicken, ham, and Swiss in a creamy Dijon sauce that replaces traditional breaded chicken.
6
servings
692
kcal
Equipment: 1. Oven (preheat to 350F / 175C)
2. 8×8 or 9×9 baking dish or parchment to line the pan
3. Large mixing bowl (for the cream cheese and cream base)
4. Hand mixer or whisk — a hand mixer makes it way easier (whisk works if you gotta)
Ingredients
-
3 cups cooked shredded chicken (about 1.5 lb / 700 g)
-
1 1/2 cups diced ham (about 6 oz / 170 g)
-
2 cups shredded swiss cheese, divided (about 8 oz)
-
8 oz cream cheese softened (room temp)
-
3/4 cup heavy cream
-
2 tbsp dijon mustard
-
1 tsp garlic powder
-
1/2 tsp onion powder
-
1/2 tsp kosher salt
-
1/4 tsp black pepper
-
1/4 cup grated Parmesan cheese, optional
-
1/2 cup crushed pork rinds (for topping)
-
2 tbsp melted butter (for topping)
-
2 tbsp chopped fresh parsley, optional
Directions
- Preheat oven to 350F (175C) and grease an 8×8 or 9×9 baking dish, or line with parchment for easier cleanup.
- Soften the 8 oz cream cheese (microwave 10-15 seconds if needed) then in a large bowl beat it with the 3/4 cup heavy cream until smooth and lump free, a hand mixer helps but a whisk works.
- Stir in 2 tbsp dijon mustard, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp kosher salt and 1/4 tsp black pepper until fully combined.
- Fold in the 3 cups cooked shredded chicken and 1 1/2 cups diced ham, then mix in 1 1/2 cups of the shredded Swiss cheese; if using, add the 1/4 cup grated Parmesan now.
- Spoon the mixture into the prepared dish and smooth the top, then sprinkle the remaining 1/2 cup shredded Swiss evenly over the casserole.
- Put the 1/2 cup crushed pork rinds in a small bowl, pour the 2 tbsp melted butter over them and stir until the crumbs are evenly coated, press or sprinkle this mixture over the cheese for a crunchy topping.
- Bake uncovered for about 20 to 25 minutes until the casserole is bubbly and heated through; if you want the top extra brown and crunchy pop it under the broiler for 1 to 2 minutes but watch it closely so it doesn't burn.
- Let the casserole rest 5 minutes to set, then sprinkle with 2 tbsp chopped fresh parsley if you like and serve warm.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 270g
- Total number of serves: 6
- Calories: 692kcal
- Fat: 52.3g
- Saturated Fat: 21g
- Trans Fat: 1g
- Polyunsaturated: 10g
- Monounsaturated: 25g
- Cholesterol: 258mg
- Sodium: 927mg
- Potassium: 488mg
- Carbohydrates: 3.3g
- Fiber: 0.1g
- Sugar: 1g
- Protein: 60g
- Vitamin A: 1500IU
- Vitamin C: 1mg
- Calcium: 417mg
- Iron: 1mg