Keto Dinner | Low Carb Chicken Cordon Bleu Casserole

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Keto Dinner | Low Carb Chicken Cordon Bleu Casserole

Carol Blair
Wednesday, 23 October 2019

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Low Carb Chicken Cordon Bleu is an easy low carb dinner recipe made with cauliflower, ham, chicken, covered in a creamy dijon sauce.

Chicken cordon bleu is usually lightly breaded and the creamy sauce is thickened with flour. When I turned it into a casserole I knew I would need to figure out a way to thicken the sauce enough to coat all of the ingredients and help them stick together. Enter Xanthan gum. It is a low carb alternative to flour for thickening sauces and thanks to all of the diets out there that don’t allow grains you can find it in most grocery stores. If yours doesn’t have it you can always get it on Amazon here.

One of the most important things for this recipe to make sure the chicken is nice and juicy. If the chicken is moist this will be moist and flavorful. If you are started with dry chicken I recommend making 1.5 times the sauce to compensate. Or even doubling it.

My Chicken Cordon Bleu Casserole will knock your socks off. It is so much easier than a traditional rolled and breaded cordon bleu and has even more flavor. This has chicken, ham, and swiss in a creamy dijon sauce. Since you aren’t breading or stuffing the chicken it is quick and easy.

Low Carb Chicken Cordon Bleu Casserole

Ingredients:

  • 1 c Fresh parmesan, , divided
  • Salt and Pepper to taste
  • 6 oz Chicken breast, , cooked and cubed
  • 12 oz Ham, , cooked and cubed
  • 2 cloves Garlic
  • 2 tsp Xanthan gum
  • 1 Egg yolk
  • 1 c Gruyere cheese, , shredded
  • 1 Head cauliflower, , large
  • 4 tbsp Butter
  • 2 ½ c Heavy cream
  • 4 tbsp Dijon mustard

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Instructions:

  1. First, Preheat oven to 400 degrees F.
  2. Next, Add 3-4 cups of water to a large pot and add the chopped cauliflower to it. Bring the water to a boil and steam the cauliflower until it just begins to soften but still has a little crunch to it about 5-7 minutes.
  3. Next, Drain cauliflower and set aside.
  4. In the same pot melt the butter over medium high heat. Add heavy cream, dijon mustard, and garlic cooking for 3-5 minutes until cream is warmed through. Sprinkle the xanthan gum over the liquid whisking the whole time to keep it from clumping.
  5. Stir the yolk in a small dish, then add a bit of the warmed cream to it whisking to temper the egg and keep it from cooking as you slowly add it to the cream mixture whisking the whole time.
  6. Keep whisking the cream as it begins to thicken, about 10 minutes.
  7. Add the Gruyere cheese and ½ cup of the Parmesan . Stir the mixture until it is fully combined and then let it cook for another 5 minutes. Salt and pepper to taste.
  8. Add the ham, chicken, and cauliflower to the mixture tossing it gently to fully coat it then spread it evenly in a greased 9 x 13 casserole dish.
  9. Top with the remaining Parmesan cheese and cover with aluminum foil before putting it in the oven to bake for 25 minutes then remove the foil and put it back in the oven to bake for another 15-20 minutes or until it is hot and bubbly and heated all the way through.
  10. Remove from the oven and let stand for 15 minutes then serve.
  11. Enjoy!



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