Chicken Cordon Bleu Casserole
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5 from 2 votes

Keto Chow Chicken Cordon Bleu Casserole

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Dish
Keyword: Savory Chicken Soup
Keto Chow Flavor: Savory Chicken Soup
Recipe Creator: Keto Chow Community Recipe
Calories: 286.69kcal

Ingredients

Casserole

  • 4 large cooked shredded chicken breasts
  • 6 oz chopped ham
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 scoop Savory Chicken Soup Keto Chow
  • 2/3 cup chicken broth
  • 1/2 tbsp Dijon mustard
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp roasted garlic powder
  • 1/2 cup shredded parmesan

Topping

  • 6 slices Swiss cheese
  • 1/2-3/4 cup crushed pork rinds

Instructions

  • Preheat oven to 350 degrees.
  • Mix all casserole ingredients in a large mixing bowl. Grease a 9 x 13 glass baking/casserole dish, and pour the casserole mix in.
  • Bake for 20 minutes.
  • Remove from the oven and add the Swiss cheese slices to the top. Bake for an additional 10 minutes.
  • Remove from the oven again and add pork rinds, then bake for an additional 5 minutes.
Nutrition Facts
Keto Chow Chicken Cordon Bleu Casserole
Amount Per Serving (137 g)
Calories 286.69 Calories from Fat 158
% Daily Value*
Fat 17.58g27%
Saturated Fat 5.22g33%
Trans Fat 0.24g
Polyunsaturated Fat 6.26g
Monounsaturated Fat 4.32g
Cholesterol 70.82mg24%
Sodium 754.86mg33%
Potassium 366.35mg10%
Carbohydrates 2.13g1%
Fiber 0.76g3%
Sugar 0.86g1%
Protein 28.88g58%
Vitamin A 177.45IU4%
Vitamin C 13.5mg16%
Calcium 204.73mg20%
Iron 1.07mg6%
Sugar Alcohol 0.03g
Net Carbs 1.36g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 137g | Calories: 286.69kcal | Carbohydrates: 2.13g | Protein: 28.88g | Fat: 17.58g | Saturated Fat: 5.22g | Polyunsaturated Fat: 6.26g | Monounsaturated Fat: 4.32g | Trans Fat: 0.24g | Cholesterol: 70.82mg | Sodium: 754.86mg | Potassium: 366.35mg | Fiber: 0.76g | Sugar: 0.86g | Vitamin A: 177.45IU | Vitamin C: 13.5mg | Calcium: 204.73mg | Iron: 1.07mg | Sugar Alcohol: 0.03g | Net Carbs: 1.36g

Photos by Sarah DeYoung Photography