Makes 4 Servings

Amount Per Serving:

Calories 480 (55% from fat)
Total Fat 29g	45%
Saturated Fat 18g	88%
Cholesterol 149mg	50%
Sodium 1040mg	44%
Net Carb 4.5g
Total Carb 6g	2%
Dietary Fiber 1.5g	6%
Sugars 3g
Protein 44g

Vitamin A 20% · Vitamin C 8% · Calcium 49% · Iron 8%

PHOTOS

chicken cordon bleu casserole served on white plate

assembling chicken cordon bleu casserole

chicken cordon bleu casserole before baking

chicken cordon bleu casserole after baking

chicken cordon bleu casserole with black fork

NOTES & TIPS

(1) Chicken Breasts. Same as 0.75 pounds. It may save a bit of prep time to buy chicken breasts that are not whole but instead are thinly sliced, which are often labeled as “cutlets” or “tenders” in grocery stores. Then you’ll only have to cut the chicken in two dimensions instead of three in Step 1. This will also help ensure that your resulting chicken pieces are not too thick. I use fresh chicken; if yours is frozen, thaw overnight in the fridge. If you have pre-cooked chicken, that’s a great time saver. Cut it into 1/2-inch pieces and add them directly to the casserole.

(2) Ham. I use deli-style ham that’s been pre-sliced, which can be found in the refrigerated section of your grocery store next to other sandwich meats.

(3) Parmesan Cheese. This is finely grated parmesan that has a sandy or almost powdery texture (not shredded), available in pre-grated bags in the refrigerated section of U.S. grocery stores. This can be substituted with similar cheeses like pecorino romano or asiago.

(4) Cutting Chicken. Take care to cut the chicken breasts into small pieces, about 1/2 inch in size, so that they can be spread more uniformly throughout the casserole. This also reduces the chance that you’ll eat a bite of casserole that’s entirely chicken.

(5) Baking Dish. I use a glass 8×8-inch baking dish. No greasing or lining needed.

(6) Serving. The casserole will be very hot coming out of the oven, and it’s easiest to cut into it after it’s cooled down for about 10 minutes. The individual casserole servings will also keep their shape and hold together better after they have cooled a bit. Serve with low carb side dishes like jalapeño cornbread, cold broccoli salad, or roasted vegetables.

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April

I loveee this recipe! Made it tonight and I only had Mexican cheese to go on top and it still came out amazing! Thank you for the recipe! I’m such a fan of your blog!

Linda C

Love this easy recipe. It turned out great as written.

Maria

This was delicious and easy to make. To save dishes, I used the same small skillet to make the sauce that I had just cooked the chicken in. I used sharp cheddar because it’s what I had. Next time, I’ll use medium cheddar. If you have a family member who isn’t interested or doesn’t need low carb, a small serving of egg noodles added to a serving of this casserole would be delicious, though I was perfectly happy with the casserole alone. It is also very filling.

Mookie

My husband will not eat peas. Is there a good substitute for the peas?

Julia

Just skip the peas without substitution.

Jane Robinson

What would you sub for the peas? They’re too high in carbs so I generally avoid using them …? Thanks

You can try substituting with another vegetable that you prefer or have on hand. I would cut it up finely, and ideally pre-cook it so that it doesn’t release a ton of moisture into the casserole.

Chicken Cordon Bleu Casserole