This warm and comforting Keto Chicken Cordon Bleu Casserole is the perfect quick and easy weeknight meal. It has all the traditional flavors of cordon bleu with juicy chicken, salty ham, and melty Swiss cheese, but paired with the hearty goodness of mushrooms, onion, garlic, and cauliflower - finished with a rich tarragon cream sauce and topped with Parmesan cheese. Best of all, it can be on the table in less than 30 minutes.
Ingredients Notes
Step by Step Instructions
How to make Keto Chicken Cordon Bleu Casserole
STEP 1: Preheat the oven to 350°F. In large skillet over medium-high heat, brown chicken in the butter.
STEP 2: Once the chicken is browned on both sides, add the ham, onion and mushrooms to pan.
STEP 3: Reduce heat to medium and continue cooking until the onions are translucent and soft.
STEP 4: At the same time, steam the head of cauliflower in the chicken stock , in a covered sauce pot over high heat. Steam until the cauliflower is fork tender.
STEP 5: In medium sauce pot, combine the heavy cream, garlic, ½ cup Parmesan cheese, sour cream, 2 slices Swiss cheese, tarragon and salt and pepper.
STEP 6: Bring to a low boil over medium-high heat and then reduce the heat to low and simmer, stirring frequently for 10 minutes or until the sauce has reduced by ⅓ and is thick.
STEP 7: Drain the chicken stock from the pan. Leave the cauliflower in the hot pan, but remove the pan from the heat. This will allow some of the excess moisture to continue to evaporate from the cauliflower. Once nearly all of the liquid is evaporated, fork mash the cauliflower.
STEP 8: In a 3 quart casserole dish, combine the mashed cauliflower, meat mixture and sauce.
STEP 9: Once all the ingredients are well incorporated, cover the top with remaining Swiss cheese and Parmesan cheese.
STEP 10: Bake for 25 minutes or until the Parmesan cheese on top is golden brown and has formed a crust. Garnish with parsley.
Recipe Tips and Variations
Frequently Asked Questions
Yes, absolutely. It is equally delicious either way. Simply cook it as per the recipe, but skip the cauliflower steps.
More Keto Cordon Bleu Recipes
Sign Up For Our Newsletter
REVIEW AND FOLLOW: Have you tried this recipe? If so, please leave a comment and ⭐️ rating below. If you make our recipes and share them, be sure to use our hashtag #peaceloveandlowcarb on social! We love seeing what you are making. FOLLOW us on FACEBOOK | INSTAGRAM | PINTEREST for more delicious recipes.
Keto Chicken Cordon Bleu Casserole
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
This warm and comforting Keto Chicken Cordon Bleu Casserole is the perfect quick and easy weeknight meal. It has all the traditional flavors of cordon bleu with juicy chicken, salty ham, and melty Swiss cheese, but paired with the hearty goodness of mushrooms, onion, garlic, and cauliflower - finished with a rich tarragon cream sauce and topped with Parmesan cheese. Best of all, it can be on the table in less than 30 minutes.
Ingredients
- 1 pound boneless, skinless chicken breast, cubed (I get my organic, pastured chicken here)
- 3 tablespoons butter
- 1 large head cauliflower, cleaned and trimmed (but left whole)
- ½ cup chicken stock
- 12 ounces ham steak, diced
- ½ cup chopped onion
- ½ cup chopped mushrooms
- 1 ¼ cups heavy cream
- 3 cloves garlic, minced
- 1 cup grated Parmesan cheese, divided
- ½ cup sour cream
- 6 slices Swiss cheese, divided
- 1 teaspoon dried tarragon
- sea salt and black pepper, to taste
- chopped fresh flat-leaf parsley, for garnish
Instructions
- Preheat the oven to 350°F.
- In large skillet over medium-high heat, brown chicken in the butter. Once the chicken is browned on both sides, add the ham, onion and mushrooms to pan. Reduce heat to medium and continue cooking until the onions are translucent and soft.
- At the same time, steam the head of cauliflower in the chicken stock , in a covered sauce pot over high heat. Steam until the cauliflower is fork tender. Drain the chicken stock from the pan. Leave the cauliflower in the hot pan, but remove the pan from the heat. This will allow some of the excess moisture to continue to evaporate from the cauliflower. Once nearly all of the liquid is evaporated, fork mash the cauliflower.
- In medium sauce pot, combine the heavy cream, garlic, ½ cup Parmesan cheese, sour cream, 2 slices Swiss cheese, tarragon and salt and pepper. Bring to a low boil over medium-high heat and then reduce the heat to low and simmer, stirring frequently for 10 minutes or until the sauce has reduced by ⅓ and is thick.
- In a 3 quart casserole dish, combine the mashed cauliflower, meat mixture and sauce. Once all the ingredients are well incorporated, cover the top with remaining Swiss cheese and Parmesan cheese. Bake for 25 minutes or until the Parmesan cheese on top is golden brown and has formed a crust.
- Garnish with parsley
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole Recipes
- Method: Baking
- Cuisine: Swiss
Nutrition
- Serving Size: ⅛th of the casserole
- Calories: 383
- Fat: 24g
- Carbohydrates: 7 net grams
- Protein: 32g
**Recipe Originally Posted November 28th 2012 - Updated June 14th 2021**
Katherine Vodzak says
AMAZING
Tara says
I tried a different recipe for Chicken Cordon Bleu casserole and this one blew it out of the water! This was so amazingly delicious and another great recipe for weekly meal prep!
Marga says
Just made this last night for dinner! It was so delicious and comforting. Like a huge hug. I might add just a slight tiny pinch of nutmeg to give it that extra secret pop! Overall will make this again.
Stacie says
Another favorite, my hubby loves chicken cordon Bleu but I hate making it, this recipe is easy peas and just as delicious!
Walker says
This is the third recipe of Kyndra’s that we have tried…in one week. And holy cow, she has yet to disappoint. I am in the kitchen a ton, and finding dependable, tasty, healthy recipes is difficult. I truly appreciative of the treasure trove on this site. This casserole was UNBELIEVABLY amazing. I did use plain Greek Yogurt instead of sour cream just to increase our protein a little more. Other than that, I followed her recipe exactly and it was incredible.
Amy Baker says
Sooooooo delicious!! Made it with my 19 year old college student. He wanted to help me cook and this was a great first recipe for us to make together. We added more onions, mushrooms, heavy cream, and parm. Also broiled the top at the very end. Our 9x13 pan is almost gone with only 3 of us eating. Absolutely incredible recipe that we will be making again. Thanks Kyndra!!
Brooke Hughes says
One of my favorites. Recipe steps are easy to follow with a great end result.
Laura says
Dying to know of anyone froze it successfully?
Jennifer says
This was very good, I'm going to try and make it a freezer meal