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Keto Chicken Cordon Bleu Casserole

Keto Chicken Cordon Bleu Casserole

yield: 6 SERVINGS

prep time: 15 MINUTES

cook time: 1 HOUR 20 MINUTES

total time: 1 HOUR 35 MINUTES

Ingredients

  • 1 large cauliflower head (cut cauliflower into medium size florets)
  • 4-5 chicken breast, cut into 1/2 cubes
  • 1/2 tablespoon garlic powder
  • 1 tablespoon Italian seasoning
  • 3-4 tablespoons Dijon mustard (if you are a fan of dijon, bump it up to 4 tablespoons)
  • 1 cup sour cream
  • 8-10 slices deli ham, cut into strips
  • 11 slices Swiss cheese
  • 2 cups crushed pork rinds
  • 1/2 cup parmesan cheese

Directions

1

Pre-heat oven to 450 degrees. Coat a 13x9 casserole dish with olive oil to prevent sticking.

2

Add cauliflower florets to a baking sheet and roast for 20 minutes.  This will remove any extra liquid the cauliflower maybe absorbing.  Once cauliflower is roasted turn oven to down to 375 degrees.

3

Pour roasted cauliflower florets in the casserole dish, spread out evenly to create the bottom layer.

4

In a large bowl, mix together sour cream, mustard, Italian seasoning, and garlic powder. Add in cubed chicken and toss to coat the chicken completely.

5

Pour chicken mixture on top of cauliflower florets and spread out evenly.

6

Add sliced deli ham on top of spread. Top with sliced Swiss cheese covering the ham.

7

Top the layers of chicken, ham, and cheese with crushed pork rinds and parmesan cheese. Place in oven to bake for 1 hour.

8

Top with additional parmesan cheese when serving if desired. Enjoy!

Nutritional Information

Yield: 6 servings, Serving Size: 1
Amount Per Serving: Calories: 516, Total Carbohydrates: 5g, Fiber: 1g, Sugar Alcohols: 0, Net Carbohydrates: 4g, Total Fat: 31g, Protein: 53g

Brought to you by Hip2Keto.
More Casseroles
29 Comments
Love Love Love I'd Have Seconds! Meh... Not Feeling It Needs A Do-Over
4.4 / 27 ratings
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Spatula of chicken cordon bleu

Casserole dinners are a weeknight win!

When you need to get a whole meal on the table without creating a mess of dishes in the sink, try out a casserole dinner. This Chicken Cordon Bleu Casserole recipe brings together the savory flavors of chicken, sliced ham, and Swiss cheese over a bed of cauliflower.

Keto Chicken Cordon Bleu Casserole with swiss cheese on top

But the real winner here? The sauce! 😋 It’s creamy with a kick from the Dijon mustard and really binds all the elements of this simple meal together. And just for fun, I’ve topped the whole spread with pork rinds for a salty extra bit of crunch!

holding tablespoon of Dijon mustard over bowl of chicken

Hip Tips:

    • Make the topping as crunchy as you’d like! I love a big crunch so I kept some of my pork rinds in big chunks to really add crispiness to the topping. However, you can crush them down further to have more of a breadcrumb texture.
    • Not a fan of pork rinds? Try adding bacon crumbles over top to add some crunch and saltiness.

ingredients for chicken cordon bleu

chicken in a bowl with sour cream mixture


Print

Keto Chicken Cordon Bleu Casserole

yield: 6 SERVINGS

prep time: 15 MINUTES

cook time: 1 HOUR 20 MINUTES

total time: 1 HOUR 35 MINUTES

Delicious Chicken Cordon Bleu is converted into an easy weeknight casserole dish with layers of chicken, ham, and Swiss cheese.

Ingredients

  • 1 large cauliflower head (cut cauliflower into medium size florets)
  • 4-5 chicken breast, cut into 1/2 cubes
  • 1/2 tablespoon garlic powder
  • 1 tablespoon Italian seasoning
  • 3-4 tablespoons Dijon mustard (if you are a fan of dijon, bump it up to 4 tablespoons)
  • 1 cup sour cream
  • 8-10 slices deli ham, cut into strips
  • 11 slices Swiss cheese
  • 2 cups crushed pork rinds
  • 1/2 cup parmesan cheese

Directions

1

Pre-heat oven to 450 degrees. Coat a 13x9 casserole dish with olive oil to prevent sticking.

2

Add cauliflower florets to a baking sheet and roast for 20 minutes.  This will remove any extra liquid the cauliflower maybe absorbing.  Once cauliflower is roasted turn oven to down to 375 degrees.

3

Pour roasted cauliflower florets in the casserole dish, spread out evenly to create the bottom layer.

4

In a large bowl, mix together sour cream, mustard, Italian seasoning, and garlic powder. Add in cubed chicken and toss to coat the chicken completely.

5

Pour chicken mixture on top of cauliflower florets and spread out evenly.

6

Add sliced deli ham on top of spread. Top with sliced Swiss cheese covering the ham.

7

Top the layers of chicken, ham, and cheese with crushed pork rinds and parmesan cheese. Place in oven to bake for 1 hour.

8

Top with additional parmesan cheese when serving if desired. Enjoy!

Nutritional Information

Yield: 6 servings, Serving Size: 1
Amount Per Serving: Calories: 516, Total Carbohydrates: 5g, Fiber: 1g, Sugar Alcohols: 0, Net Carbohydrates: 4g, Total Fat: 31g, Protein: 53g

Brought to you by Hip2Keto.

piece of chicken cordon bleu casserole

After my family each had a serving, this dish has become a weekly request. But I’m not even mad about it since it’s ready in less than an hour—I’m all for an easy dish! Hope your family feels the same. 🤗


Try our sheet pan steak and veggies next!

Join The Discussion

Comments 29

  1. Jenifer

    I came looking for new recipes and you did not disappoint! Thanks!!

    • Collin (Mrs. Hip)

      Yay! You’re so welcome, Jenifer! Thanks so much for the sweet comment. 🥰

  2. Krista

    I made a version of this last night and it was amazing! Instead of the sour cream/dijon mixture, I used a jar of Ragu Basil Alfredo and omitted the Italian seasoning in the recipe. I also used provolone instead of Swiss and I cut the pork rind topping down to 1 c pork panko and 1/2 c parm. I used leftover cooked chicken breast and a frozen bag of cauliflower that I microwaved and then assembled everything. Thank you for such a great recipe idea!

    • Collin (Mrs. Hip)

      Sounds yummy! You’re SO very welcome, Krista! Thanks a bunch for sharing how you made yours!

  3. Amanda

    I made this for the first time and followed all directions. It was VERY watery due to the cauliflower. So much I had to drain it. With all the water it was less saucy unfortunately. Next time I will make it w/o cauliflower.

    • Jennifer (Hip Sidekick)

      Did you use frozen cauliflower, Amanda? I think frozen would add to much water. We removed that tip. I would try fresh next time.

      • Amanda

        Hi Jennifer, I used fresh non-frozen cauliflower, cut up into small florets.

        • Amber

          I had the exact same problem! There was sooooo much water in the bottom that it took away a lot of the flavor. The chicken was kinda dry too.

          • Julie

            I had that problem too. I used fresh. I thought it was just me so thank you for posting this. Delicious but I wanted it to be a creamy sauce.

            • Ashley (Hip2Save Sidekick)

              Hey Julie- We have updated the recipe to roast the cauliflower first which will eliminate the extra liquid problem.

        • Amber (Hip Sidekick)

          Thanks for letting us know. For next time, maybe try pre cooking or roasting the cauliflower first. Then drain any excess liquid before assembling. We will add this tip to the recipe above.

    • Ashley (Hip2Save Sidekick)

      Hey, Amanda, We have updated the recipe to roast the cauliflower first which will eliminate the extra liquid problem.

  4. Conniecz

    Unfortunately, I also had A LOT of water in the bottom of the dish after baking and I used fresh cauliflower. I’m now thinking it came from the ham slices. I’m going to try it again sometime but with a different ham. Maybe leftover fresh ham. I’m not giving up on this one yet 😀

    • Amber (Hip Sidekick)

      Hmm, Maybe for next time, try pre cooking or roasting the cauliflower. This way you will be able to drain any excess water before assembling the casserole. Hoping this might help!

    • Ashley (Hip2Save Sidekick)

      Hey Conniecz- We have updated the recipe to roast the cauliflower first in hopes this will eliminate the extra liquid problem.

  5. shawnaa

    Tried it tonight and family didn’t care for it. I did roast the cauliflower for 20 minutes and it was toasty/crunchy when it came out of the oven. But there was still alot of liquid in the bottom when I cut into the casserole.

    • Angie (Hip2Keto Sidekick)

      Hi Shawnaa, Darn so sorry it didn’t turn out as planned. When I first made it myself it was a bit watery but it did thicken up as it cooled. I will pass the feedback on to the team. Thank you for letting us know.

  6. Dana

    Followed exactly and I had to cut the cheese (no pun intended) with a knife and fork and the chicken was so very dry, next time I will pan cook the chicken and take out when the cheese starts melting

    • Angie (Hip2Keto Sidekick)

      Hi Dana! Darn, I’m sorry it came out dry! Cooking times may vary a little bit due to different brand ovens. I made this myself and did cover it for a bit to prevent drying out. That did the trick for me. Hope this helps❤

  7. Sarah Dayringer

    I think I’m going to try this but use fresh broccoli instead?

    • Amber (Hip Sidekick)

      Awesome! Let us know how it turns out!

  8. cindywaltonminor

    Made it and it was ok, bit too much Italian seasoning for us. I made it with riced cauliflower so no water issues. Will put fine chopped broccoli in next time, reduce the Italian seasoning and tear up the ham and cheese on top for easier serving.

    • Amber (Hip Sidekick)

      Thanks for the helpful feedback. Good to know the riced cauliflower worked out well!

  9. Stephanie

    Do you have a substitution for the cauliflower?

    • Amber (Hip Sidekick)

      Hi Stephanie! You could try broccoli instead! Hope that helps!

  10. Lisa

    I did roast the cauliflower for 20 minutes and it was toasty when it came out of the oven. But there was still alot of liquid in the bottom when I cut into the casserole. I did think it would be a creamy sauce. The taste was great. I used smoked Swiss that was what I had. I used chicken thighs and breasts. Breast meat was dry. May try all thigh meat or rotisserie chicken next time and bake at half the time. Love the idea just need to tweak the texture.

    • Jennifer (Hip Sidekick)

      I have a friend that makes this where she mixes the roasted cauliflower with the chicken mixture instead of laying it on the bottom. She says it’s not watery that way. If you try it, let me know!

  11. Mary Jo Pickett

    Do you put the chicken in the oven uncooked or cook it first?

    • Angie (Hip2Keto Sidekick)

      Hi Mary Jo! You put it in the oven uncooked. Hope this helps❤

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