Save My husband came home one evening asking if I could recreate the chicken cordon bleu he'd had at some fancy restaurant, but in a way that wouldn't derail our keto goals. I stared at the request for a moment, then realized a casserole might be the perfect solution—all the elegance of those stuffed chicken breasts, none of the fussy rolling and pinning. The result was this creamy, cheesy wonder that tastes indulgent but actually fits perfectly into our weekly meal plan.
The first time I made this for a dinner party, I was honestly nervous about the almond flour topping—would it stay crispy or turn soggy? When I pulled it from the oven, that golden, nutty crust had formed perfectly, and the whole kitchen smelled like a bistro. My friend Sarah took one bite and asked for the recipe before she'd even swallowed, which felt like the ultimate compliment.
Ingredients
- Cooked chicken breast, cubed or shredded (4 cups): Use store-bought rotisserie chicken if you're short on time—I do this at least half the time and nobody can tell the difference.
- Ham, diced (6 oz): This is where the classic cordon bleu flavor lives, so don't skimp on quality; good deli ham makes a real difference.
- Swiss cheese, shredded (8 oz, divided): The holes and mild flavor melt beautifully without overwhelming the dish, though Gruyère works wonderfully if you want something earthier.
- Cream cheese, softened (4 oz): This is your sauce base and it needs to be soft or you'll end up with lumps; take it out of the fridge while you prep everything else.
- Heavy cream (1/2 cup): It creates that silky richness, so don't substitute with lighter versions if you want the real magic here.
- Grated Parmesan cheese (1/4 cup): This adds a sharp, salty depth that balances the sweetness from the ham and mustard.
- Dijon mustard (2 tbsp): This is the soul of the cordon bleu flavor profile, so use the real thing, not yellow mustard.
- Garlic powder, onion powder, black pepper, salt (1/2 tsp each for garlic and onion, 1/2 tsp pepper, 1/4 tsp salt): These humble seasonings come together to build a savory backbone without any fussiness.
- Almond flour (2 tbsp) and melted butter (1 tbsp): Together they create a toasty, crispy topping that adds texture and keeps things keto-friendly.
- Fresh parsley, chopped (1 tbsp, optional): I add this for color and a whisper of fresh brightness right at the end.
Instructions
- Prepare your space:
- Preheat your oven to 375°F and give a 9x13-inch casserole dish a light coating of butter or cooking spray. You want it ready so nothing sits around and gets cold once you start assembling.
- Build the base:
- Combine your cooked chicken, diced ham, and half the Swiss cheese in a large bowl, then spread it evenly across your prepared dish. This creates a sturdy foundation for all that creamy sauce you're about to pour over it.
- Whisk the sauce:
- In another bowl, blend together softened cream cheese, heavy cream, Dijon mustard, garlic powder, onion powder, pepper, and salt until everything is completely smooth. Take your time here—lumpy cream cheese sauce will ruin the elegance you're going for.
- Bring it together:
- Pour that silky sauce evenly over your chicken and ham mixture, then top with the remaining Swiss cheese and all the Parmesan. The cheese will melt into the sauce as it bakes, creating something almost magical.
- Make the topping:
- Stir together almond flour and melted butter until it resembles coarse breadcrumbs, then scatter it over the top of your casserole. This might seem like a small step, but it's what gives you that golden, textured finish.
- Bake and finish:
- Slide it into the oven for 25 to 30 minutes until the top is golden brown and the edges are bubbling gently around the sides. If you want an extra-crispy topping, broil it for 2 to 3 minutes at the very end, but watch it closely so nothing burns.
- Final touches:
- Let it cool for just a minute or two, scatter fresh parsley over top if you're using it, and serve while it's still steaming hot.
Save There's something special about watching people's faces when they realize this casserole is actually low-carb. It becomes this shared moment of relief and joy, like we're all in on the same delicious secret together.
Why This Became a Weeknight Favorite
Honestly, I gravitated toward this recipe because it removed all the stress from the original dish. No carefully pounding chicken breasts, no wrestling with stuffing, no praying that the ham doesn't slip out as it cooks. Instead, you get the same sophisticated flavors in a format that's actually forgiving, and that freedom to relax while cooking meant I'd make it more often.
Substitutions and Variations
The beauty of a casserole format is how flexible it becomes once you understand the structure. I've swapped in turkey for chicken when that's what I had on hand, used bacon instead of ham for a smokier direction, and even tried a mix of Gruyère and Swiss for deeper complexity. The sauce stays the same, so the dish remains forgiving no matter what you tinker with.
Storage and Reheating
This casserole actually improves after a day in the refrigerator because the flavors settle and meld together even more beautifully. I usually reheat it gently in a 325°F oven for about 15 minutes, covered with foil so the top doesn't dry out, and it tastes just as creamy and satisfying as the first day.
- Store leftovers in an airtight container for up to four days, and the casserole freezes beautifully for up to three months if you want to make two and stash one away.
- Reheat from frozen by baking uncovered at 350°F for about 40 minutes, or until heated all the way through and bubbling at the edges.
- A simple green salad or roasted broccoli alongside makes the meal feel complete without any extra carbs sneaking in.
Save This is the kind of recipe that quietly becomes part of your rotation, the one you make when you want something special but don't want the fuss. It's turned more than a few keto skeptics into believers.
Recipe Guide
- → Can I substitute ham with another meat?
Yes, turkey or cooked bacon work well as alternatives and maintain the smoky flavor.
- → What cheese options can I use instead of Swiss?
Gruyère is a great substitute, offering a slightly nuttier taste that melts beautifully.
- → Is almond flour necessary for the topping?
Almond flour adds a low-carb, crunchy crust, but you can use crushed pork rinds for a similar texture.
- → How can I make the topping crispier?
Broil the casserole for 2–3 minutes at the end of baking to achieve a golden, crisp finish.
- → Can this dish be prepared ahead of time?
Yes, you can assemble it the day before and refrigerate, then bake fresh before serving.