Keto Chicken Cordon Bleu Casserole
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.
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.
Drain the chicken stock from the pan. Fork mash the cauliflower.
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.
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