Keto Chicken Cordon Bleu (Print Version)

A creamy, low-carb casserole with chicken, ham, Swiss cheese, and a savory mustard sauce.

# What You'll Need:

→ Proteins

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

→ Dairy

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

→ Sauce & 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

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish.
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.
04 - Pour the sauce evenly over the chicken and ham. Sprinkle with the 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-worthy, but your macros stay completely under control.
  • No rolling, no fussing—you get all the cordon bleu flavors without the technique anxiety.
  • Comes together in 15 minutes of actual work, then the oven does the rest while you relax.
02 -
  • The cream cheese has to be softened or you'll end up with chunks in your sauce—no amount of whisking fixes that, so plan ahead.
  • Don't skip spreading the chicken mixture in an even layer, because thick spots cook differently from thin spots, and you'll have some parts dry and some still cold.
03 -
  • Shred the cheese yourself from a block instead of using pre-shredded—it melts smoother and your sauce stays silkier.
  • If your casserole isn't browning on top after 25 minutes, bump the oven to 400°F for the last few minutes instead of using the broiler.
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