There’s nothing better than a quick and mouth-watering keto weeknight dinner recipe! This easy Chicken Cordon Bleu Skillet casserole is the perfect blend of a creamy succulent mustard sauce enrobing tender chunks of chicken and ham. Add a gooey melted cheese topping and you have an easy low carb casserole ready in about 30 minutes!

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Chicken Cordon Bleu

Who doesn't love a gourmet meal? You know, the ones that you sit down to in the candlelight with a nice bottle of wine? Well, this easy Chicken Cordon Bleu casserole is the best of both worlds - the taste is as fancy as it gets but by preparing it as a casserole, it is as easy as they come!

This retro classic is here to stay – always!

Chicken, ham and cheese baked and the broiled for a crunchy topping. You’d swear it is hard to make but in the end, the most ridiculous recipe ever!

Plus, since we are using leftover ham (and you can even use leftover cooked chicken), this gourmet meal comes together in no time!

Making Easy Chicken Cordon Blew

The authentic way to make Chicken Cordon Bleu involves breast pounded until thin, layered with ham and cheese, rolled into a log, chilled, dredged in flour then egg then breadcrumbs then deep-fried (and you need a lot of oil to deep fry them).

Sounds like a lot of work and heavy in the carb department, right?!!

So, after ending up with some leftover ham craving this dish but not having the time or patience, I decided to make this dish in the form of a casserole to preserve all it's taste with very little effort!

This is the ultimate comfort food in a fraction of the time!

Keto Chicken Casserole Ingredients

Chicken - I used boneless skinless chicken breasts in this recipe. However, you can easily replace this with chicken thighs instead. If you have leftover rotisserie chicken or any other type of cooked chicken, you can use it instead of raw chicken. If using cooked chicken, simply toss the chicken with the mustard cheese sauce and spread it into the baking dish.

Ham - I used some leftover ham from the Holidays that I cubed and added to the dish. If you want, you can simply buy some cubed ham or use deli ham instead.

Boursin - Boursin combines authentic Gournay Cheese and mouthwatering herbs and spices to create an array of delicious flavors. You can find it almost any grocery store as well as at big box stores such as Costco. There are several different flavours and although I used the garlic and fine herbs flavour, feel free to use any of their savoury blends.

Sour Cream - Full fat sour cream will help to keep the mustard sauce nice and thick and not too watery. If you don't have sour cream, you can replace it with some cream cheese mixed with some heavy cream.

Mustard - I used Dijon Mustard for this recipe. Dijon mustard has a tangy, sharp, and strong flavor with a bit of spice. The commercial recipes made today use an ingredient with a low acidity level in the mustard, which allows the potency of the mustard seeds to shine through. IF you don't have any Dijon mustard, you can replace it with whatever type of mustard you have on hand.

Cheese - I used Guyere cheese which is a smooth-melting type of Swiss cheese that's made from whole cow's milk and generally cured for six months or longer. Not every cheese turns gooey when cooked, but Gruyère is an ideal cheese to use when the recipe's end result needs to be nice and creamy. If you need a substitute for Gruyère cheese, you could try Emmental, Jarlsberg, Beaufort or regular plain Swiss Cheese.

Spices - A combination of garlic and dry mustard are combined with the cream cheese mixture to help to round out the flavours.

Crunchy Keto Topping

Most traditional Chicken Cordon Bleu has a crunchy crumb topping made with bread crumbs. I personally feel like this dish is AMAZING on it's own so I did not feel the need to add a crumb topping.

Instead, I placed the dish under the broiler for about 3-5 minutes or until the cheese just begins to brown.

If you want to make a crumb topping, you can always combine crushed pork rinds and crumble them on the top of the dish.

Removing the moisture from the chicken

Chicken is sold by weight and therefore manufacturers will inject chicken with a salt solution to not only preserve the chicken but also increases the weight of the chicken. The added water weight to each chicken breast can result in a "watery" end product, especially because we are using raw, uncooked chicken.

To make sure that your chicken dish does not have a ton of water, you can use either of these two methods to help remove the excess water:

Method 1: Let the chicken rest overnight

This is the easiest way to make this dish. Simply dice the chicken and place the chicken in a colander in a bowl uncovered in the fridge for about 24 hours. The chicken will drain and the constant air circulation in the fridge will help to remove enough moisture (without making it dry!)

Method 2: Cook the chicken slightly

You can also chicken pan fry the diced chicken before adding it to the sauce. Cooking the chicken first will remove some moisture. It is an added step and since I like simple recipes, this is not the way that I prepare the dish but feel free to do so if you have the added time!

Making Weeknight Easy Chicken Cordon Bleu

Stir together the sour cream, mustard, Boursin and ¼ cup of the shredded cheese
Microwave on high for 30 seconds, stir and repeat until all the ingredients can be incorporated.
Add in the garlic powder and additional mustard powder and stir everything together
In a large bowl, combine the diced chicken with the sour cream/cheese mixture
Layer half the chicken in a well-grease skillet, then layer ½ of the ham and ½ cup of cheese
Add another layer of chicken and ham and sprinkle remaining cheese on top

Bake uncovered for 20-25 minute or the casserole is bubbling along the edges
Turn the broiler on "high" and broil for about 3-5 minute or until the cheese begins to brown
Remove from the oven and let the dish sit for about 5-10 minutes before serving

WHAT TO SERVE WITH THIS?

I like it with this with a Broccoli Salad or Keto Caramelized Skillet-Roasted Brussels Sprouts. If you want to you can serve it over a plain salad or riced cauliflower.