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.
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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**
Marty says
Approximately how long does it take for enough moisture to evaporate from the cauliflower?
Thanks!
Kyndra Holley says
About 10 minutes usually works. Just make sure that the burner is not still on so that the cauliflower does not burn.
Linda Tran says
This looks so good! Btw, do you think I can freeze portions since I probably won't finish it?
Kyndra Holley says
I have never frozen this particular dish before so I honestly can't say. If you end up freezing and reheating it, let me know how it turns out. 🙂
Heather says
I'm absolutely in LOVE with this dish! It feels like comfort food while still being low carb and healthy. Did you ever find out if it freezes well? I'd love to whip up two batches and freeze servings for lunches! Thanks for your awesome site! :0)
Anonymous says
Just tried this tonight and it is really good, thanks!
Anonymous says
This looks really good! I was wondering though if I could substitute a can of cream of mushroom soup for the mushrooms and heavy cream?
Kyndra Holley says
I'm sure that would make a suitable substitution. However, it will increase the carb count quite a bit.
Anonymous says
I have this in the oven right now - smells fantastic! Can't wait to dig in. Nice blog - great recipes! Thanks!
Anonymous says
can't wait to try this! I love all your receipes! Thanks and keep up the good work!
Teresa Rose says
This is stuff is awesome! Seriously had to force myself to stop eating it!
Anonymous says
made both the soup and casserole already. There BOTH wonderful i give them an A+++ in my house
CarolineCalcote says
This looks awesome. Definitely bookmarked! I was just wondering why there is a crock pot in the first picture. It got me excited that this was somehow a crock pot recipe, haha.
Kyndra H says
That is a really good question. That same day I made a chicken cordon bleu soup in the crock pot and I used some of the same ingredients. Here is the recipe for that. http://peaceloveandlowcarb.blogspot.com/2012/11/chicken-cordon-bleu-soup.html
Tammy says
Yummy!! I am definitely going to be making this! 🙂