Keto Chicken Cordon Bleu Casserole (Print version)

Creamy chicken, ham, and Swiss cheese baked in a rich Dijon mustard sauce

# What You Need:

→ Proteins

01 - 4 cups cooked chicken breast, cubed or shredded
02 - 6 oz ham, diced

→ Dairy

03 - 8 oz Swiss cheese, shredded, divided
04 - 4 oz cream cheese, softened
05 - 1/2 cup heavy cream
06 - 1/4 cup grated Parmesan cheese

→ Sauce and Seasonings

07 - 2 tablespoons Dijon mustard
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon black pepper
11 - 1/4 teaspoon salt

→ Topping

12 - 2 tablespoons almond flour
13 - 1 tablespoon melted butter
14 - 1 tablespoon chopped fresh parsley, optional

# How to Make:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish.
02 - In a large bowl, combine cooked chicken breast, diced ham, and half of the shredded Swiss cheese. Spread mixture evenly in the prepared casserole dish.
03 - In a medium bowl, whisk together softened cream cheese, heavy cream, Dijon mustard, garlic powder, onion powder, black pepper, and salt until smooth.
04 - Pour the sauce evenly over the chicken and ham mixture. Sprinkle with remaining Swiss cheese and Parmesan cheese.
05 - In a small bowl, mix almond flour and melted butter. Sprinkle over the top of the casserole.
06 - Bake uncovered for 25 to 30 minutes, or until bubbly and golden brown.
07 - Garnish with chopped parsley if desired. Serve hot.

# Expert tips:

01 -
  • It tastes indulgent and restaurant-quality while keeping you solidly in ketosis, which honestly feels like cheating in the best way.
  • You can have it on the table in under an hour, and most of that time the oven does the work while you sip your coffee.
02 -
  • If your cream cheese is cold, it will seize into little lumps in the sauce no matter how much you whisk—soften it properly or warm your cream gently before mixing.
  • The almond flour topping won't brown as aggressively as breadcrumbs, so don't panic if it looks pale; it's doing its job even if it's not golden like you'd expect.
03 -
  • Warm your heavy cream in the microwave for 15 seconds before whisking it with the cream cheese—it prevents lumps and makes the sauce silky without any extra effort.
  • Toast your almond flour in a dry skillet for one minute before mixing it with butter; it deepens the flavor and makes it brown more evenly in the oven.
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