Saturday, June 23, 2018



This is a delicious and very easy Chicken Cordon Bleu casserole for a busy week night supper.  The crunchy topping is useful for topping many other casseroles.  It tastes way better than a breadcrumb topping in my opinion.  You must try it if you have not yet.  These days I like making it with sharp Cheddar cheese (from Costco in America or Price Smart in Central America) instead of Mozzarella better color.

4 cups diced chicken, OR (1 L)
8 oz chopped ham (250 g)
8 oz grated Swiss cheese (250 g)
White Sauce (can double the sauce):
4 oz cream cheese, softened (250 g)
1/2 cup whipping cream (125 mL)
2 tbsp water, OR more as needed (30 mL)
1 tbsp olive oil (15 mL)
1/2 tsp onion salt (2 mL)
1 tsp Dijon mustard (5 mL)
1/2 tsp white pepper (2 mL)
1/8 tsp salt (0.5 mL)
Crispy Crumb Topping:
1/2 cup grated Mozzarella cheese (125 mL)
1/3 cup Gluten-Free Bake Mix 2 OR (75 mL)
  4 tbsp (60 mL) almond flour and 1 tbsp (15 mL) coconut flour
2 tbsp butter, melted (30 mL)

Preheat the oven to 350°F (180°C).

In large bowl, combine chicken, ham and Swiss cheese.

White Sauce: In frying pan, add cream cheese (cut into smaller pieces), whipping cream, water, olive oil, onion salt, Dijon mustard, white pepper and salt.  Whisk until sauce comes together nicely and is creamy-hot. 

Stir White Sauce into chicken mixture.  Place chicken mixture in 9 x 13-inch (23 x 33 cm) glass baking dish.  Bake 25 minutes or until hot and bubbly.

Crispy Crumb Topping:  In small bowl, combine Mozzarella cheese, Gluten-Free Bake Mix 2, OR almond flour and coconut flour.  Stir melted butter into the dry ingredients.  Sprinkle topping in glass pie dish and press down.  Bake alongside casserole.  Check after 20 minutes.  It should get nice and golden.  It will get crispier upon cooling.  Break it up and sprinkle over baked casserole.  Serve.

Yield:  8 generous servings
1 serving
432.3 calories
38.5 g protein
28.7 g fat
0 g fiber
3.4 g net carbs

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