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
Keywords: keto chicken cordon bleu, cordon bleu casserole, low carb casserole recipes, keto chicken recipes, low carb hot dish, keto casseroles, easy weeknight meals
**Recipe Originally Posted November 28th 2012 - Updated June 14th 2021**
Nick says
I made this exactly as the recipe and didn't alter anything. Really good!
★★★★★
Tina says
I made this recipe and it was so good! Definitely will make it again.
★★★★★
Anthony Lacopo says
Made 3 of these last night for friends. Wonderful! I served 2 and froze one. I guess we'll see how well this freezes.
To one I added chopped spinach. I know there is no spinach on Cordon Bleu, but it added a wonderful splash of color and I really liked the flavor it imparted!
Thanks for a great recipe!
★★★★★
Morris Johnson says
This was absolutely delicious. The whole family loved it. Thank for making low carb comfort food that is easy and tasty.
★★★★★
Robin says
Just got Curavable Keto...LOVE it! Can't wait to try this recipe but have a question. I buy frozen cauliflower rice can I sub that for the fork mashed?.
I live in Washington as well. Great to see such awesome talent coming out of the Pacific Northwest!
leslie says
Made this last night - sooo good. My family loved it. Thanks for the great recipes!!!
Karen says
Hi Kyndra. Just made this and it is so delicious! Plus my family loved it too!! Score! Thank you for the great recipe!
Megan says
This sounds so good. I won't be putting the cauliflower in because, although I like it, I only like it when it's barely tender. But, a casserole full of ham, Swiss, chicken, Parm, and cream sounds delightful. Good job!
Megan says
I made it tonight, without the cauliflower, halving the sauce ingredients and using an 8x8" dish. Unbelievable! My daughter said I can make it any time. The sauce is divine and I will be using it for other recipes. Two thumbs up!
Kay-M says
Megan - Maybe, you could put the cauliflower in, raw?
Sandi says
Just wondering - Do you reuse the chicken broth in another dish or just throw it out after cooking the cauli?
Gloria L. says
Yummy! Eaten up by the non-low carbers too. BTW, a 9 x 9 casserole dish holds 1.5 quarts, not 3 quarts. For the herbs, could you please type in "fresh" or "dried" so I don't have to follow the link to figure that out. I like to print out the recipes and won't always have the link for reference. Thanks for all the gr8 recipes!