High-Protein Keto Chicken Cordon Bleu Casserole
All the classic chicken cordon bleu flavors in an easy, creamy, high-protein casserole — low-carb, sugar-free, and ready in 40 minutes
This keto chicken cordon bleu casserole delivers the familiar combination of chicken, ham, and melted Swiss (or mozzarella) in a rich, creamy sauce, finished with a golden low-carb topping. Every serving packs 38 g of protein and only 4 g net carbs.
One baking dish, completely sugar-free, and perfect for a comforting high-protein dinner that still fits your macros.
Why you’ll love this casserole
- 38g protein per serving — a complete high-protein meal
- Only 4g net carbs and fully sugar-free
- Classic cordon bleu flavors without the breading or frying
- Ready in about 40 minutes
- One-pan style, minimal cleanup
- Excellent for meal prep and leftovers
Health notes
- High protein: Chicken, ham, and cheese create a protein-rich base.
- Ultra low carb: No breadcrumbs or flour — just a creamy sauce and optional almond-flour topping.
- Sugar-free: No added sugar of any kind.
- Satisfying: The combination of protein and fat keeps you full longer.
Key element — don’t overbake
Bake just until the sauce is bubbly and the topping is golden. Overbaking can dry out the chicken and make the sauce separate.
Ingredients
Main ingredients
- 2 lb (900g) cooked chicken breast, cubed or shredded
- 8–10 oz (225–280g) diced ham
- 2 cups shredded Swiss or mozzarella cheese (divided)
- Optional: ½ cup grated Parmesan
Creamy sauce
- 8 oz (225g) cream cheese, softened
- ½–¾ cup heavy cream or unsweetened almond milk
- 1–2 tsp Dijon mustard
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and black pepper to taste
- Optional: ½ tsp dried thyme or parsley
Topping
- ½–¾ cup almond flour or crushed pork rinds
- 2 Tbsp melted butter
- 2–3 Tbsp grated Parmesan
- Pinch of garlic powder and black pepper
Swaps
- Turkey: Use leftover turkey instead of chicken.
- Different cheese: Gruyère or provolone also work well.
- Dairy-free: Use dairy-free cream cheese and a plant-based cream alternative (results will vary).
- Extra protein: Stir in a scoop of unflavored collagen or protein powder into the warm sauce.
Instructions
| 1 | Preheat and prep. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or similar casserole dish. |
| 2 | Make the sauce. In a medium saucepan over medium-low heat, melt the cream cheese with the heavy cream (or almond milk), stirring until smooth. Stir in the Dijon, garlic powder, onion powder, salt, pepper, and optional herbs. Remove from heat and stir in about 1 cup of the shredded cheese until melted. |
| 3 | Assemble. In a large bowl combine the cubed or shredded chicken, diced ham, and the creamy sauce. Mix well. Transfer to the prepared baking dish and spread evenly. Sprinkle the remaining shredded cheese over the top. |
| 4 | Add the topping. In a small bowl mix the almond flour (or crushed pork rinds), melted butter, Parmesan, garlic powder, and pepper. Sprinkle evenly over the casserole. |
| 5 | Bake. Bake 20–25 minutes until the sauce is bubbly and the topping is golden. For extra browning, broil the last 1–2 minutes while watching closely. Let rest 5 minutes before serving. |
Pro tips
- Use pre-cooked chicken (rotisserie or leftover) to keep total time around 40 minutes.
- Softened cream cheese melts more smoothly into the sauce.
- Don’t skip the short rest after baking — it helps the sauce set slightly.
- Pork rind topping gives a crispier, more “breaded” texture if you prefer it over almond flour.
- This reheats very well and is excellent for meal prep.
Nutrition
| Nutrient | Per serving (1/6) |
|---|---|
| Calories | 420 |
| Protein | 38g |
| Net carbohydrates | 4g |
| Total carbohydrates | 6g |
| Fiber | 2g |
| Total fat | 26g |
| Sodium | 780mg |
Estimates based on chicken breast, ham, cream cheese, and Swiss/mozzarella. Exact numbers vary with cheese type and cream amount.
Variations
Extra cheesy
Add an extra ½ cup shredded cheese into the filling and on top.
Bacon version
Stir in cooked crumbled bacon along with the ham.
Spinach boost
Fold in a couple of handfuls of fresh spinach or thawed frozen spinach (squeezed dry) before baking.
Spicy kick
Add a pinch of cayenne or a few dashes of hot sauce to the sauce.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Covered; reheat in the oven or microwave |
| Freezer | Up to 2 months | Freeze before or after baking; thaw overnight in the fridge |
| Meal prep | Up to 4 days | Perfect for grab-and-go lunches |
FAQ
Test your knowledge
5 quick questions about this chicken cordon bleu casserole
1. Protein per serving?
2. Net carbs per serving?
3. Why shouldn’t you overbake the casserole?
4. About how long does this take?
5. Best way to serve it?
