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Low Carb Recipes

Chicken Cordon Bleu Casserole

Updated Published Feb 4, 2019 By 5 CommentsThis post may contain affiliate links.

Summary:
This recipe is a simplified casserole version of the Swiss dish cordon bleu. It's a comforting meal with chicken, ham, peas, and assorted cheeses mixed with a tasty creamy sauce. Great for low carb diets, it has only 4.5g net carbs per serving.
chicken cordon bleu casserole served on white plate

Chicken Cordon Bleu Casserole

5 from 3 votes
Prep: 20 mins
Cook: 35 mins
Cool: 10 mins
Yield: 4 servings
Calories: 480
Net Carbs: 4.5g

INGREDIENTS

  • 12 ounces boneless skinless chicken breasts (Note 1)
  • 4 ounces sliced deli ham (Note 2)
  • 1 cup frozen green peas
  • 1 cup shredded swiss cheese
  • 1 cup shredded cheddar cheese
  • 1/4 cup finely grated parmesan cheese (Note 3)

Creamy Mustard Sauce:

  • 1/2 cup heavy whipping cream
  • 1/4 cup finely grated parmesan cheese (Note 3)
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon table salt

INSTRUCTIONS

  • Cook Chicken: Cut chicken into 1/2-inch pieces (Note 4), and cook them in large pan over medium heat until cooked through. Use slotted spoon to transfer only chicken to 8×8 inch baking dish (Note 5), leaving behind any liquid in pan.
  • Make Sauce: Stir together all creamy mustard sauce ingredients in small saucepan over medium heat. Once it starts to simmer, turn off heat. Evenly pour sauce over chicken in baking dish, using spatula to scrape down saucepan to get every last bit of sauce.
  • Assemble Casserole: Preheat oven to 375 F. Cut ham into 1/2-inch strips, patting dry with paper towels if wet, and add to baking dish. Then add green peas and swiss cheese on top. Stir everything directly in baking dish until well-mixed. Evenly top with cheddar cheese, then top with parmesan cheese.
  • Bake: Bake uncovered at 375 F until casserole is heated through and starting to brown on top, about 30 minutes. Cool for at least 10 minutes, then cut into 4 equal portions and serve (Note 6).

NUTRITION

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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About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and founder of Savory Tooth. She shares simple recipes and guides for keto/low carb diets.

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newest oldest most voted
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!

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8 months ago
Linda C

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

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1 year ago
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.

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1 year ago
Jane Robinson

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

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1 year ago
Julia

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.

Vote Up0Vote Down  Reply
1 year ago
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