Low Carb Recipes for the Low Carb Lifestyle

Tuesday, July 3, 2012

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole
This one was definitely a family pleaser.  The Boy ate leftovers for breakfast the next morning!  The Girl said "Mommy this chicken is soooo yummy!".  Very simple to make and my carb-etarian family loved it; sounds like a winner!  I am reducing a star to make it a 4 star recipe as it was kind of watery (I'm assuming because I used leftover ham that had been frozen) so it didn't really look great on the plate.  This is from Caveman Keto and I made as stated except I reduced the amounts to make 6 servings.  Mine fit perfectly in a 2.5 quart casserole dish.

4 STARS
6 servings
4 net carbs per serving


4 boneless, skinless chicken breasts cut into 1 inch cubes
1 large hamsteak, cut into 1/2 inch cubes (I used leftover frozen easter ham so I just eyeballed the amount of ham I put in)
8 oz shredded swiss cheese
3/4 cup heavy whipping cream
6 oz cream cheese, softened
salt, pepper, garlic powder and paprika to taste


Preheat oven to 350 degrees.  Throw cut up chicken in 2.5 quart casserole dish, sprinkle with salt, pepper and garlic powder.  Throw in ham and shredded swiss cheese.  In a separate bowl, mix together heavy whipping cream and softened cream cheese.  Pour over casserole.  Stir everything together.  Sprinkle paprika over top.  Bake at 350 degrees for 40 minutes.  

24 comments:

  1. Made it tonight... I used a 13x9 glass casserole, because I'm a freak with paranoia about cooking raw chicken with other ingredients, and wanted a more shallow dish. It was delicious, and the whole family loved it. Mine was also watery, but still yummy, and in fact, my oldest said she liked the juicy part! Easy to make!

    Beth

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  2. I made this a couple nights ago and it was good but watery as well.

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    1. I still make it since it's yummy and the whole family likes it but I wish it wasn't so watery.

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  3. I made this tonight and slimmed it down for two people. I only used two chicken breasts. And then 1/4 cup of cream, and a little over an ounce of cream cheese because of the comments about it being watery. It was amazing! When making it I was thinking there is no way this will be flavorful enough. I was shocked. So good. I served it with roasted Parmesan broccoli. Thanks for the great recipe.

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  4. Made this last night. It was fabulous. The boyfriend loved it (he is NOT a low carber)! I did skim some of the fat/grease off the top but that's no big deal. Will make again and again. Thanks!

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    1. I'm glad you both enjoyed! My entire carb-etarian family loved this one as well.

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  5. Just made this and it was sooo good. I browned the chicken breast cubes before adding them and it cooked most of the water out, so it wasn't watery at all. Because of this I reduced the baking time to 30 min. Thank you so much for your great ideas! This is definitely a keeper!!

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    1. I will try that trick next time I make this one!

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  6. Loved the recipe, but thought it was a bit "white" so added some sautéed mushrooms and sautéed spinach. We loved it. Can't wait to try other additions like broccoli or summer squash added to the chicken and maybe bacon instead of ham. Thanks for the inspiration.

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  7. Do you think already cooked rotisserie chicken would work in this recipe?

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    1. I think it would work great! Casseroles are one of my favorite ways to use leftover chicken.

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  8. Hi there!

    I like to bake the chicken first, with all the herbs and seasoning rubbed over the chicken. Then I put small pats of butter over the chicken breast. Bake it @375 for about 30-35 min, until golden. Then I transfer to a cutting board and let the chicken rest, for about 30 min. That's when I cut it into cubes. I have found that by doing it this way, it eliminates the majority of the overflow of runs and then you can move on with the next steps. In addition, I do add more of the herbs and seasonings back in the pot, once I've transferred the chicken back in, as well. Have to keep the yummy flavors. This meal is super duper delicious and I've made it for the past 10 years or so. I also am continuously modifying it as well.

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    1. I have heard from a few people now that pre-cooking the chicken eliminates the runny problem. I might have to revisit this recipe next time I have some swiss in the house. Thanks!

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  9. Do you think I can use fat free half and half vice the heavy cream?

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  10. Could this be made in the crockpot?

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  11. One of the best dinners I have in a long time

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  12. I loved this. I'm not a good cook but this turned out awesome!! Thank you

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  13. We tried this tonight with a small side salad, and it was wonderful! I pre-cooked the chicken, but for some reason I still ended up having it watery. I guess I'll had to play around with it a bit! Thanks for sharing - we will definitely be making it again. :)

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  14. Isn't chicken cordon blue supposed to have blue cheese? Thus the Bleu? :)

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    1. Le cordon bleu means the blue ribbon - the best - Chicken Cordon Bleu means a great chicken dish. It is made with ham and swiss cheese, usually stuffed inside a chicken breast and breaded and cooked.

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  15. I made this tonight using leftover grilled chicken. It was so delicious. My whole family loved it! There were no leftovers tonight. :-) Also since the chicken was already cooked it wasn't watery at all.
    In response to the comment above, "bleu" doesn't mean bleu cheese in this dish. :). http://en.m.wikipedia.org/wiki/Cordon_bleu_(dish)

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