Our Paleo Family

Chicken Cordon Bleu Casserole (Paleo and Keto Options)

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. 🙂


Chicken Cordon Bleu Casserole (Paleo and Keto Options)
Print Recipe
Servings Prep Time
6-8 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
6-8 servings 15 minutes
Cook Time
30 minutes
Chicken Cordon Bleu Casserole (Paleo and Keto Options)
Print Recipe
Servings Prep Time
6-8 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
6-8 servings 15 minutes
Cook Time
30 minutes
Ingredients
Sauce
Topping
Servings: servings
Instructions
  1. Preheat oven to 350 degrees.
  2. Remove all the meat from your rotisserie chicken, chop and place in the bottom of a 9x13 baking pan.
  3. Top with sliced ham and cheese if desired. If you're following a keto diet and can tolerate dairy, add more cheese than I've called for in the recipe. If you don't tolerate dairy, you can leave the cheese out altogether and it's still delicious.
  4. Make the sauce by heating the ghee in a heavy saucepan over medium heat. Once melted, add the arrowroot, stir well and allow this to cook for one minute. Now add the broth, almond milk and remaining sauce ingredients.
  5. Increase heat to medium high and whisk continuously until mixture thickens. Taste and adjust seasoning if necessary. You can also add cheese to the sauce if that makes you happy.
  6. Pour this sauce over the chicken and ham in the casserole dish.
  7. Make the topping by adding ghee and shallot to a large skillet set over medium high heat. Add salt and pepper and cook until shallot is translucent and just starting to brown.
  8. Reduce heat to low. Add the chopped nuts and continue to cook, stirring regularly, until nuts are toasted and fragrant. This will take 5-8 minutes.
  9. Once nuts are toasted, add the thyme and lemon zest and stir.
  10. Sprinkle nut mixture over top of casserole.
  11. Bake for 30 minutes, until hot through and bubbly.
  12. Eat up!
Recipe Notes

For the liquid in the sauce, you can use all broth or all milk or a combination as I did. The proportions don't really matter. Just use two cups of whatever liquid you have on hand.

If you make this recipe using fresh, raw chicken, simply cut your meat into bite-sized pieces and proceed with the recipe as directed. It will still bake in 30 minutes.

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