Save to Pinterest There's something about a casserole that makes people linger at the dinner table longer than they planned. One Tuesday night, I was craving the fancy elegance of chicken cordon bleu but didn't want to spend an hour rolling chicken breasts and fussing with breading. So I threw together what I had—rotisserie chicken from the grocery store, some quality ham, Swiss cheese, and a mustard cream sauce—and baked it all together. What came out of the oven was pure comfort in a dish, the kind that tastes like you actually tried but somehow feels effortless.
I made this for my sister's family one Sunday, and her teenage son—who's usually skeptical about anything "healthy"—asked for seconds without even asking what was in it. His mom caught him mid-bite and whispered, 'He has no idea this is low-carb.' That's the magic of this casserole: it tastes indulgent because it actually is indulgent, just in a way that fits your eating goals.
Ingredients
- Cooked chicken breast, 4 cups cubed or shredded: Rotisserie chicken from the supermarket saves you massive time here, and honestly, the meat stays juicier than if you poached it yourself.
- Ham, 6 oz diced: Good quality deli ham makes all the difference—cheap ham gets lost in the sauce, but something smoked and flavorful becomes the star.
- Swiss cheese, 8 oz shredded (divided): Swiss has this nutty, melty quality that can't be rushed, and splitting it between the filling and topping ensures every bite has that creamy texture.
- Cream cheese, 4 oz softened: This is what creates the sauce base, so let it sit on the counter for a few minutes before mixing so it blends smooth without lumps.
- Heavy cream, 1/2 cup: Don't skimp here—the real stuff makes the sauce velvety, and you'll taste the difference in how it coats your mouth.
- Parmesan cheese, 1/4 cup grated: A sharp counterpoint to all that richness, and it browns beautifully under heat.
- Dijon mustard, 2 tbsp: This is the secret ingredient that ties the whole thing together, giving it that sophisticated cordon bleu essence.
- Garlic powder, 1/2 tsp: Fresh garlic can make the sauce watery, but powder delivers clean, concentrated flavor.
- Onion powder, 1/2 tsp: Similar logic—it seasons without adding moisture.
- Black pepper and salt, 1/2 tsp and 1/4 tsp respectively: Taste as you go with these; they're your final flavor adjustment.
- Almond flour, 2 tbsp: Mixed with butter, it creates a crunchy topping that mimics breadcrumbs without any carbs.
- Melted butter, 1 tbsp: Just enough to bind the almond flour and make it golden and crispy when it bakes.
- Fresh parsley, 1 tbsp chopped (optional): A whisper of brightness right before serving, even if it's just for color.
Instructions
- Heat your oven and prepare the stage:
- Set the oven to 375°F and lightly grease a 9x13-inch casserole dish. You want just enough butter or oil so nothing sticks, but not so much that the bottom gets greasy.
- Layer the chicken, ham, and first batch of cheese:
- Combine the cooked chicken, diced ham, and half of the Swiss cheese in a large bowl, then spread it evenly into your prepared dish. Think of this as building your foundation—you want the pieces distributed fairly evenly so every spoonful gets a bit of everything.
- Make the creamy mustard sauce:
- In a separate bowl, whisk the softened cream cheese, heavy cream, Dijon mustard, garlic powder, onion powder, black pepper, and salt until it's completely smooth. If you see any cream cheese lumps, keep whisking—it takes only about a minute once everything starts coming together.
- Pour the sauce and top with cheese:
- Spread the sauce evenly over the chicken mixture, then sprinkle the remaining Swiss cheese and all the Parmesan over the top. The sauce will seem to have a lot of room, but it'll spread as it heats.
- Make the crispy topping:
- Mix the almond flour and melted butter in a small bowl until it's crumbly and moist, then scatter it over the casserole. Don't press it down—you want it loose so it gets crunchy in the oven.
- Bake until bubbly and golden:
- Bake uncovered for 25 to 30 minutes, until you see the edges bubbling and the almond flour topping is light golden brown. If you want an extra-crispy top, slip it under the broiler for 2 or 3 minutes at the end, but watch it—it goes from golden to dark fast.
- Finish and serve:
- Let it rest for a minute or two, sprinkle with fresh parsley if you're using it, and bring it to the table while it's still warm and steaming.
Save to Pinterest What surprised me most was how this casserole became the meal people actually talked about days later, not because it was trying to be fancy, but because it was the opposite—unfussy, warm, and honest. It turned a weeknight dinner into something that felt like you'd taken care of people, without the stress.
Why This Beats the Traditional Version
The classic cordon bleu involves wrapping ham and cheese inside chicken breasts, breading them, and pan-frying until the edges are crispy but the inside is still juicy—which is a technique that requires confidence and timing. This casserole version gives you all that flavor but with almost none of the technique. The sauce does the work of keeping everything moist, the cheese layers create that richness you're after, and the ham is already cured and ready. You get to enjoy the taste of fancy without the anxiety.
The Keto Advantage Here
Low-carb eating often feels like you're eating salads and chicken breast, which gets old fast. This casserole is the antidote—it's creamy, cheesy, meaty, and satisfying in a way that makes you feel like you're not even dieting. The heavy cream and cream cheese make the sauce luxurious, the ham adds that salty, smoky depth, and the almond flour topping gives you texture without a single gram of carbs. It's the kind of meal that makes keto feel sustainable because you're not restricting yourself into misery.
Make It Your Own
This recipe is a solid foundation, but it also welcomes your own touches. Some people swap Gruyère for the Swiss because they love that deeper, slightly funkier cheese flavor. Others add a layer of sautéed mushrooms or spinach right on top of the chicken, and it works beautifully. You could even use turkey instead of chicken if that's what you have on hand, and the sauce will embrace it just the same.
- If you want a crispier, more substantial topping, use pork rind crumbles mixed with butter instead of almond flour.
- A side of roasted broccoli or a simple green salad with vinaigrette cuts through the richness and feels like a complete meal.
- This freezes well if you're thinking ahead—assemble it, cover it, and bake it straight from frozen, adding 10 to 15 minutes to the cooking time.
Save to Pinterest This is the kind of dish that feels like a small victory every time you make it. You're eating something that tastes like pure indulgence, but you're also moving closer to your goals—and that's a feeling worth celebrating.
Common Recipe Questions
- → Can I substitute the Swiss cheese with other cheeses?
Yes, Gruyère is a great alternative that offers a similar melt and rich flavor enhancing the overall dish.
- → Is this dish suitable for a low-carb lifestyle?
Absolutely, it uses ingredients like almond flour and cream cheese to keep carbohydrates low while providing satisfying fats and protein.
- → How can I make the topping crispier?
After baking, broil the casserole for 2 to 3 minutes until the almond flour topping turns golden and crunchy.
- → Can I use pre-cooked chicken for convenience?
Yes, shredded or cubed rotisserie chicken works perfectly, saving prep time without compromising flavor.
- → Are there common allergens in this dish?
The casserole contains dairy and tree nuts from almond flour. Be mindful of potential sensitivities and check labels on processed ingredients like ham.