Sunday, October 18, 2015

CHICKEN CORDON BLEU CASSEROLE





CHICKEN CORDON BLEU CASSEROLE
Often a rotisserie chicken or two can make a fantastic supper.  I had two cooked chickens on hand for this dinner, but only used 1 cup of cooked, diced chicken from the second chicken.  This is a particularly easy, delicious and quick recipe with the familiar flavors of Chicken Cordon Bleu when time and energy is a factor, as happens to many of us from time to time.  Add a veggie or even add cooked mushrooms or asparagus or green beans as a side and you're good to go, so to speak.  Could not be easier!

5 cups diced cooked chicken (1.25 L)
4 oz thinly sliced deli ham (125 g)
7 oz thinly sliced Swiss cheese (210 g) (use a mild cheese)
Creamy Sauce:
8 oz regular cream cheese (250 g)
1 cup low-carb milk, OR cream, OR coconut milk  (250 mL)
2 tbsp water (30 mL)
2 tbsp olive oil (30 mL)
1/2 tsp cornstarch, OR arrowroot powder, optional (2 mL)
1/4 tsp salt (1 mL)
1/tsp black pepper (1 mL)

Preheat the oven to 350°F (180°C). 

In 9 x 13-inch (2 L) casserole dish, layer chicken and deli ham. 

Creamy Sauce:  In food processor, process cream cheese, almond milk, water, olive oil, cornstarch, OR arrowroot powder, onion salt and black pepper.

Pour the sauce over chicken and ham layer and stir to combine.  Layer Swiss cheese over the top.  Bake until heated through about 20 to 30 minutes.

Yield:  6 servings
1 serving
500.7 calories
51.4 g protein
30.3 g fat
0.0 g fiber
3.0 g net carbs 



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