Chicken Cordon Bleu Casserole (Keto-Friendly)
Try this Chicken Cordon Bleu Casserole Keto Friendly Recipe. Get rid of any special characters, links, names, or accounts.
Try this Chicken Cordon Bleu Casserole Keto Friendly Recipe. Get rid of any special characters, links, names, or accounts.
- Carbohydrate 22.2062106834692 g
- Cholesterol 587.402118632 mg
- Fat 197.543789432118 g
- Fiber 0.564178637414434 g
- Protein 57.3023615395354 g
- Saturated Fat 121.317898741457 g
- Serving Size 1 1 recipe (654g)
- Sodium 1526.96961697323 mg
- Sugar 21.6420320460548 g
- Trans Fat 17.7804677195865 g
- Calories 2060 calories
Step-by-step
- Precook all the chicken before you start to make this casserole recipe.
- Preheat the oven to 350 degrees.
- Melt the butter.
- Combine the melted butter, cream cheese, mustard, lemon juice and spices in a blender until they have all combined nicely. This only took a few seconds for me when I used my NutriBullet blender. The finished blend will be the consistency of a whipped butter.
- Layer the chicken first.
- Layer the ham next.
- Spread a layer of the whipped butter over the top of the meats.
- Finally, layer the Swiss cheese over the top of the whipped butter mixture and bake it for about 30 minutes until the center is completely hot. I have used Mozzarella cheese as a substitute in this recipe and it also tastes amazing.
- At the last few minutes, I turned the oven up to broil to give the top layer of cheese a golden look. Watch it carefully, you don't want to burn the topping.
- This recipe works well in a 9x13 size casserole dish. I had a grilling pan leftover and decided to use that because I got lazy and didn't feel like cleaning my nice casserole dish.
What pan size actually accommodates six cups of poultry and five ounces of cured meat without spilling over the rim? A standard nine-by-thirteen-inch glass or ceramic baking dish provides the ideal shallow surface area to ensure the Swiss cheese melts evenly before the underlying layers dry out, though alternative vessels like a heavy cast-iron skillet or even a clean grilling pan can work in a pinch. Precooking the chicken beforehand is non-negotiable since raw meat will release too much moisture and break the emulsified sauce, making it critical to poach, roast, or grill those tenders or thighs fully before assembly. Blending four ounces of melted butter, six ounces of cream cheese, mustard, lemon juice, and spices requires a high-speed appliance like a NutriBullet or immersion blender to achieve a whipped texture that coats the back of a spoon rather than separating into oily pools. When combining these dairy components, ensure the cream cheese is softened to room temperature so it incorporates smoothly with the warm butter without seizing into lumps. Operating the oven at 350 degrees Fahrenheit for the initial thirty-minute bake warms the center thoroughly, while a final two-minute burst under the broiler creates a blistered, golden crust on the Swiss cheese provided you monitor the surface constantly to prevent acrid burning.
