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**
Brenda says
Oh, my!!! Thank you for sharing this recipe! It looks soo scrumptious! Can't wait to try it!
Kim says
Just wanted to let you know this dish is phenominal. I have turned my family into cauliflower lovers. They ask me to make it all the time and so does a coworker who has tried it. Thank you
Michelle says
I just made this... It was so delicious!!! Thank you for sharing this wonderful recipe! My tummy thanks you too.
Horton Family Fun says
This is delicious! Just like EVERY SINGLE recipe I have made from your site!!!!! Purchasing your cookbook now! Thank you so much for all these yummy recipes and ideas:) Love trying new recipes and eating low carb and you make it so much easier with all the great recipes you post!
Bhappy says
We made this earlier this week and it was really delicious. Everyone loved it. It was a bit rich and decadent, comfort food at it's finest. I think next time I might add some broccoli and reduce a bit of the cheese just to suite our taste. Thank you so much for posting these recipes. I just started a low carb lifestyle and I'm grateful for finding you and your recipes. This is the first one I've tried and I'm looking forward to trying more.
Kyndra Holley says
Thanks for the feedback. I'm happy you enjoyed it. It's a rich one for sure. 🙂
Anonymous says
You might get even more comments if you'd answer some of the questions.
Kyndra Holley says
Thank you for your delightful feedback. Have a wonderful day.
Lesley says
Geez what I nice reply to such a crabby comment by "anonymous"!!! I actually don't see any unanswered questions. Anyway, great blog!!!! Cannot wait to try some of these recipes.
Anonymous says
I can't remember the last time I have been giddy to try a meal. Only 24 minutes left!!
Stephanie-Rose Young says
I have a severe mushroom allergy. Would tofu be an acceptable substitute or does someone have a better have an idea for what to use in place of them?
Kyndra Holley says
I would just recommend omitting the mushrooms altogether then. You don't really need to add anything in their place. The dish will still taste great without them. Hope this helps.
AllisonB says
This was so amazing - my mother in law claims that she hates both cauliflower and mushrooms, but she ate every bite on her plate - the tarragon makes it awesome!
IvO says
OMG that looks amazing!!! I have a lot of cooking to do this weekend YUM!