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| Chicken Cordon Bleu Casserole |
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.
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!
ReplyDeleteBeth
So glad everyone liked it!
DeleteI made this a couple nights ago and it was good but watery as well.
ReplyDeleteI still make it since it's yummy and the whole family likes it but I wish it wasn't so watery.
DeleteI 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.
ReplyDeleteI'm glad you liked it!
DeleteMade 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!
ReplyDeleteI'm glad you both enjoyed! My entire carb-etarian family loved this one as well.
DeleteJust 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!!
ReplyDeleteI will try that trick next time I make this one!
DeleteLoved 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.
ReplyDeleteSounds like some yummy additions!
DeleteDo you think already cooked rotisserie chicken would work in this recipe?
ReplyDeleteI think it would work great! Casseroles are one of my favorite ways to use leftover chicken.
DeleteHi there!
ReplyDeleteI 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.
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!
DeleteDo you think I can use fat free half and half vice the heavy cream?
ReplyDeleteCould this be made in the crockpot?
ReplyDeleteOne of the best dinners I have in a long time
ReplyDeleteI loved this. I'm not a good cook but this turned out awesome!! Thank you
ReplyDeleteWe 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. :)
ReplyDeleteIsn't chicken cordon blue supposed to have blue cheese? Thus the Bleu? :)
ReplyDeleteLe 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.
DeleteI agree precook the chicken. BUT I also precook the ham in a skillet first before dicing it. Why because it let off a huge amount of liquid. The reason some people's casserole is liquid and others are not is according to what brand of meat you are buying I buy organic with no sodium pumped into the chicken by the company. I could not find organic ham so it was really salty and watery. Precooked them both no problems with watery results.
ReplyDeleteI don't have any heavy cream any suggestions on substitute
ReplyDeleteI used greek yogurt plus a little skim milk for mine. It came out delicious and better for you than heavy cream.
ReplyDeleteThat's debatable.
DeleteDefinitely will precook chicken next time. Did it for 40 min. After serving it to my kids realized the chicken wasn't even done. Gross. But the casserole looks delish
ReplyDeleteDefinitely will precook chicken next time. Did it for 40 min. After serving it to my kids realized the chicken wasn't even done. Gross. But the casserole looks delish
ReplyDeleteDefinitely precook the chicken! Made this as a keto meal for my boyfriend and he LOVES it. Serve it up with some spaghetti squash sprinkled with garlic salt and parmesan.. It is like low carb heaven!
ReplyDeleteMade this tonight watery as well I think next time I will lower amount of heavy cream to a half of a cup and add an egg to firm it up a little bit
ReplyDeleteHas anybody tried this in the crockpot? It looks delicious and I would love to take to a family reunion in crockpot.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteIn the oven as I type. Starting out with a salad. Made half a recipe. Did cut back a little on the cream, added sautéed mushrooms. The smell is amazing. DH will have his over rice, and I will eat mine as is. Supper is over and here is the verdict: Keeper for me, not so much DH. Too bad, so sad.
ReplyDeleteOmg, this diet looks so good! I'm dying to try it out my self.
ReplyDeleteHowever, i read that some of the "healthy foods" you're eating every day are making your fat cells sick, and making it impossible to lose weight :(
What do you think about this?: http://bit.ly/2EYtGu2 I've heard from friends and family that its really good, but i've yet to try it out myself.
Wow Tamara, this recipe is so simple and looks so good. I think I'll try making this one tomorrow evening. Very nice and thanks!
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