Chicken Cordon Bleu Casserole
Low carb • Sugar-free chicken, ham, and Swiss in a cream sauce — 30 minutes, four servings
This is chicken cordon bleu casserole, not a breaded roll. Cooked chicken, chopped ham, and Swiss bake in a Dijon cream sauce with a gold crumb on top, like the bowl in the photo. Thirty minutes. No flour crust, no sugar.
Four servings. Use cooked chicken so the bake stays short. Pork-rind crumbs, not bread crumbs.
Why you’ll love this casserole
- 38g protein per serving — dinner that is not empty
- 7g net carbs — cream sauce and cheese, not a flour crust
- About 30 minutes, one dish
- Ham cubes, Swiss sauce, gold top, like the photo
- No boxed mix, no sugar
- It reheats without a soggy breading
Health notes
- Protein: Chicken plus ham and Swiss.
- Lower carb than classic cordon bleu: No breaded roll. Not keto-zero. 7g net is the sauce and topping.
- Four servings: Macros are per serving, not the bowl.
- Bread crumbs or pasta will jump the carbs. Stay with pork-rind crumbs.
Key element — cooked chicken, Dijon in the sauce, crumbs on last
Raw chicken makes the bake too long and the sauce split. Use leftover or rotisserie chicken, shredded or cubed. Melt cream cheese with cream and Dijon so the Swiss coats every piece, like the bowl in the photo. Pork-rind crumbs go on at the end so they stay gold, not soggy.
Ingredients
Casserole (4 servings)
- 3 cups cooked chicken, shredded
- 8 slices ham, chopped
- 1 cup Swiss cheese, shredded
- 4 oz cream cheese, softened
- 1/2 cup heavy cream
- 1 Tbsp Dijon mustard
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/3 cup crushed pork rinds
- 2 Tbsp grated Parmesan
- 1 Tbsp butter, melted
- Chopped parsley, for the top
Swaps
- Turkey: Same 3 cups cooked, same bake.
- Provolone: Use instead of Swiss if that is what you have.
- Almond-flour crumb: Mix 1/4 cup almond flour with the Parmesan instead of pork rinds.
- Bread crumbs or pasta: Skip them. That is how carbs jump.
Instructions
| 1 | Heat. Heat oven to 375 F (190 C). Grease a small baking dish or deep bowl that can go in the oven. |
| 2 | Sauce. Warm cream cheese, cream, Dijon, garlic, salt, and pepper in a saucepan until smooth. Stir in half the Swiss. |
| 3 | Fold. Add chicken and ham. Coat every piece. Spread in the dish. Top with the remaining Swiss. |
| 4 | Crumb. Mix pork rinds, Parmesan, and melted butter. Sprinkle over the top. |
| 5 | Bake. Bake 18 to 22 minutes until the edges bubble and the top is gold, like the photo. Rest 5 minutes. Parsley on top. One quarter is one serving. |
Pro tips
- Use cooked chicken. Raw chicken overcooks the ham.
- Dijon is the cordon bleu note. Do not skip it.
- Pork-rind crumbs, not bread crumbs. That is how 7g net stays 7g net.
- Do not overbake. Dry sauce means it sat too long.
- Rest 5 minutes so the cream sets when you scoop.
Nutrition
| Nutrient | Per serving (1 of 4) |
|---|---|
| Calories | 435 |
| Protein | 38g |
| Net carbohydrates | 7g |
| Total carbohydrates | 8g |
| Fiber | 1g |
| Total fat | 28g |
| Sodium | 890mg |
Estimates with chicken, ham, Swiss, and cream sauce. Bread crumbs or pasta will raise carbs. This is a lower-carb casserole, not zero-carb.
Variations
Broccoli
Fold in 1 cup steamed, dried broccoli florets with the chicken.
Spicy
Add 1/4 tsp cayenne to the sauce.
Skillet
Finish the sauce in an oven-safe skillet and bake in the same pan.
No pork rinds
Use almond flour plus Parmesan for the top. Same bake time.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat now | Best | Serve while the top is still gold |
| Refrigerator | Up to 3 days | Cover. Reheat 12 minutes at 350 F so the crumb crisps |
| Freezer | Up to 1 month | Freeze before the crumb, or accept a softer top |
FAQ
Test your knowledge
5 quick questions about this casserole
1. Protein per serving?
2. Net carbs per serving?
3. How many servings in a batch?
4. Why skip bread crumbs on top?
5. Why use cooked chicken?
