This easy low carb and keto chicken cordon bleu casserole is all of the flavors you grew up on, without all of the work! This is such an easy weeknight dinner the whole family will love.
Related: I get all of my grass fed beef and pasture raised chicken from Butcher Box. Read my honest review here.
I know I have mentioned this before, but I have a very picky family. This Chicken Cordon Bleu Casserole is always a huge hit with my husband and kids! I mean, how could I go wrong with juicy chicken and ham in a rich and cheese sauce?
My version of this popular casserole leaves out the pasta and rice because, well, chicken cordon bleu doesn't have pasta or rice! Plus, that's not keto!
I could have added a "breadcrumb" layer using almond flour or something similar, but I didn't want this casserole to be 1,000 calories per serving.
HOW TO MAKE CHICKEN CORDON BLEU CASSEROLE
To get started with this low carb casserole, we first have to get the chicken cooked. This can be done several ways, but my favorite method is with my Instant Pot. I use my tutorial for Instant Pot Chicken Breast and I have perfectly cooked chicken ready to chop up!
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Next up, dice 8 ounces of ham slices and throw that on top. I like to use smoked ham, but any ham will work just fine.
Now we're going to make the sauce. I use a hand mixer to mix together the softened butter, softened cream cheese, dijon mustard, white wine vinegar, and water. The sauce should be quite thick so it will need to be spread onto the ham and chicken mixtures. Doesn't that look scrumptious!
Now it's time for more cheese! You can use Swiss or provolone, or heck, any cheese you want cause you're the boss! I used 8 slices of provolone because we are not big Swiss fans.
I don't use Swiss in my Crustless Quiche, either!
Now it's time to bake this monster up until it is bubbly and golden on top.
In the mean time, you can check out these other delicious easy keto weeknight dinners that get rave reviews from my family! Instant Pot Chicken Legs, Stuffed Green Peppers, Crack Slaw, Keto Meatballs, and Shish Kabobs!
Chicken Cordon Bleu Casserole - 4 Net Carbs
Ingredients
- 6 Boneless skinless chicken breast, cooked and chopped
- 8 ounces Ham, chopped
- 1 Stick Butter, softened
- 8 ounces Cream cheese, softened
- 1 Tablespoon Dijon mustard
- 2 Tablespoons White wine vinegar
- 4 ounces Water
- 8 Slices Swiss or Provolone cheese
Instructions
- Pre-heat the oven to 375F. In a large bowl and using an electric mixer, combine the butter, cream cheese, dijon mustard, vinegar. Gently beat in the water. Set aside.
- In a 9 x 12 casserole, layer the chicken evenly across the bottom, followed by the ham. Spread the butter and cream cheese mixture on top of the ham. Finish by layering the cheese slices on top.
- Bake in the oven for 25-30 minutes or until he top begins to brown and bubble.
- Serve heaping spoonfuls with a side salad.
Jennifer's tips
Nutrition per serving
Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data.
Watch how to make it
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Tom A says
Everyone loved this meal. The only thing i did different is that i added a teaspoon of italian seasoning and garlic powder. The sauce was a little liquid but the flavor was amazing.
Kurt says
Great flavor but the sauce turned out very thin and runny.
Lori says
I shred a purchased rotisserie chicken for this - easy and it adds a good roasted flavor we like, and whatever cheese we happen to have, which I shred to spread and melt better as it cooks. This is a favorite for our family.
Cathy says
I made it in layers. Way to much white sauce. Any ideas what I could use is for?
Jeanette Faria says
Is it possible to make this recipe in an instant pot?
jenniferbanz says
I wouldn't recommend it
Cl wit says
I made chicken in instant pot it was really fast
Sueli says
My husband is not a fun of casseroles, but he absolutely loved this recipe, went for seconds, and kept telling me how delicious it was. I made just half of the recipe as I only wanted for the night’s dinner, but I still ended up with leftovers. We are on the induction phase of just 20 carbs per day, and the next morning we both had lost 1 pound. Thank you so much for a superb dinner.
Lynn says
I realize this is low carb but I would like to add cooked pasta to the recipe. In order to do that do you,think I would have to change up any,other ingredients or,their amounts?
jenniferbanz says
No, not if the pasta is pre-cooked
Jackie says
This was so good! I ended up boiling my chicken for 15 min and cut it up. Then just threw it in the oven. Super easy to make
kim says
I am going to make this tonight for dinner. I have 6 mouths to feed. So I love casseroles.
Julie says
Can you freeze this?
jenniferbanz says
I think it would not freeze well with all of the dairy
Kylie Mckay says
My macros are not coming out the same as yours. I didnt expect it to be exact, but its way off... im getting 5 net carbs/30 fat/ 36 protein. I'm not sure why it is so dramatically different.
Krista Kiparisus says
Is the white wine vinegar in this recipe because it's a keto dish? What if I don't have white wine vinegar? Is it very important to the flavor? I really wanted to make this tonight. Thanks!
jenniferbanz says
Yes, it really is important for the flavor.
Charlette says
I have used lemon juice and cider vinegar.
Christina says
This is such a great weeknight dinner! It's a keeper for sure!
wilhelmina says
This casserole is beyond delicious! It works great with my keto eating plan!
Tammy says
Delicious, hard to stop at 1 serving.
Crystal says
Could i do this as a crock pot meal
jenniferbanz says
I am not sure
Crystal says
Yes my family is so picky but i think this with riced cauliflower will be a winner
Kimberly says
Excellent flavor! Both of my kids liked it which is saying a lot lol. The only thing I will say is the sauce turned very watery after baking. I’m not sure what went wrong bc I followed the recipe to a T. Not sure if it’s normal or what. But other than that this recipe is delicious and we will definitely make it again!!
jenniferbanz says
That is normal because of the water released from the chicken
Susan says
Saw that someone else asked and I would do like to know How much chicken Is used by weight. Very helpful to getting the correct recipe proportions.
Thanks!
jenniferbanz says
I do not use a kitchen scale, but I did measure in cups and I used 6 cups of chopped chicken
Lynn Kirven says
I looked it up and 6 cups is approximately 2 pounds of chicken.
Christy says
Third was delicious! Thank you so much! I did post on IG and tagged you!
jenniferbanz says
So glad you liked it!
Carole says
A very tasty casserole! My husband says it's a keeper! I cooked the chicken in the IP with the all purpose seasonings from your IP recipe. I made the cream cheese sauce per the revipe, but when I served up the dish the sauce had turned to liquid. I was hoping it would be creamier. Is this normal? I love your recipes and videos.
Tina Smith says
Can you tell the amount of chicken by weight? Chicken breasts can be different sizes. Mine first attempt had too much chicken. Second attempt too little and the butter made it very oily and liquidy. Flavor excellent, but trying to tweak it.
Marianne Kleminski says
What could you use instead of butter? I cannot do cow dairy. I will sub the cheese with goat cheese.
jenniferbanz says
I'm not sure
Jim Weaver says
What is the carb count on this recipe.
jenniferbanz says
4g carbs per serving
nagendra says
This is a great recipe and I truly love this kind of recipe.
Julie says
What a delicious casserole that my whole family is going to love. I really like that you used your Instant Pot to cook the chicken too. It makes for a quick meal.
jenniferbanz says
Yes, love my Instant Pot!
Linda says
Now that's one decadently delicious chicken dish! I mean, who could turn down all that luscious cheese? I think it would even be tasty with a layer of riced cauliflower on the bottom. Got to try this one soon.
jenniferbanz says
The riced cauliflower is a great idea!