Many years ago, my aunt gave me a cookbook of recipes from Country Inns and Bed and Breakfasts from around the country. I love reading through cookbooks and even though this one had zero photos (a big no-no for cookbooks in my opinion), it was full of amazing recipes.
One of those recipes was for a chicken cordon bleu casserole that was to die for. That recipe most definitely does not fit with our Paleo diet so I haven’t made it for years, but I do remember that the recipe included a can of cheddar cheese soup, which even at the time, I thought was a weird ingredient. Weird or not, that casserole was delicious and I made it many times for special occasions or for company. While I was thinking through different recipes to try to recreate, that one popped into my head.
We happened to have some ham in the freezer from my Easter ham experiments and I needed to make chicken broth – meaning I needed to buy a rotisserie chicken – so I figured I had most, if not all, of what I would need for this recipe already on hand.
The result was delicious! And adaptable. You can add cheese – lots of it for keto – or none at all for Paleo and Whole30. You can make the sauce with cream rather than broth if you need to for your keto diet. I served this with white rice and sautéed squash. You could use cauliflower rice if you need to go completely grain free. And of course, use any vegetables you like or have on hand for your side dish.
This casserole was hearty and comforting, delicious and quick to put together using a rotisserie chicken. I think a family with a new baby would love this one! I had a new baby 11 years ago so maybe someone will make this for me. 🙂