Keto Chicken Cordon Bleu (Print Version)

Low-carb creamy chicken and ham bake with Swiss cheese and mustard sauce for a hearty meal.

# What You'll Need:

→ Proteins

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

→ Dairy

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

→ Sauce & Seasonings

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

→ Topping

12 - 2 tbsp almond flour
13 - 1 tbsp melted butter
14 - 1 tbsp chopped fresh parsley

# Steps to Follow:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish with butter or cooking spray.
02 - In a large bowl, combine cooked chicken, diced ham, and half of the shredded Swiss cheese. Spread mixture evenly in the prepared casserole dish.
03 - In a medium bowl, whisk together cream cheese, heavy cream, Dijon mustard, garlic powder, onion powder, black pepper, and salt until smooth and well combined.
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 until combined. Sprinkle evenly over the top of the casserole.
06 - Bake uncovered for 25 to 30 minutes, or until the casserole is bubbly and the top is golden brown.
07 - Garnish with chopped parsley if desired. Serve hot directly from the casserole dish.

# Additional Tips::

01 -
  • It delivers that fancy cordon bleu flavor without any of the fussy rolling or frying, and honestly, it tastes even better this way.
  • The creamy mustard sauce is addictive, and you can make the whole thing in under an hour, start to finish.
  • It's keto-friendly, so you get all the richness and satisfaction without the carb guilt.
02 -
  • Don't overmix the sauce when the cream cheese is still cold, or you'll end up with grainy pockets that won't smooth out, even with extra whisking.
  • The casserole will bubble around the edges before the center is fully set, so give it the full 30 minutes—rushing it means a curdled sauce that separates as it cools.
03 -
  • Don't skip the step of letting the cream cheese soften at room temperature—cold cream cheese seizes up and turns grainy, and no amount of whisking fully fixes it.
  • If your sauce looks thin before baking, don't panic; the chicken releases liquid as it heats, and the sauce will thicken as it bakes.
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