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Low Carb Chicken Cordon Bleu Casserole

Greetings friends! Long time, no see. Life is chugging along over in my neck of the woods. I have a few low carb recipes to share with you this Summer. I hope you enjoy. First up is this really tasty Chicken Cordon Bleu Casserole.

I went with cheddar cheese in this instead of the traditional Swiss as I find Swiss can be a bit overpowering in flavor. One thing I really enjoyed about this recipe is that the consistency isn’t super duper thick. The homemade low carb mushroom soup is so delicious. If you are low carbing I highly recommend it as it opens up a lot of casserole options for your meal planning.

Low Carb Chicken Cordon Bleu Casserole
Makes 6 servings at 4 net carbs per serving


  • 2 cups diced cooked chicken
  • 1 cup thinly sliced deli ham
  • 2 1/2 cups shredded cheddar cheese
  • 1/2 cup sour cream
  • Mushroom Cream Sauce (Makes 1 cup):
  • 4 oz. canned mushrooms (You can also use fresh mushrooms)
  • 1 stalk celery, chopped
  • 2 tsp. chopped onion
  • 2 tablespoons butter
  • 3/4 cup chicken broth
  • 1/2 cup half and half
  • 1/4 cup water
  • Salt and pepper, to taste (1/4 tsp each)
  • 1/2 tsp Xanthan gum, optional (Convenient to use as it thickens the soup faster without needing to reduce the liquids)
  • Crunchy topping:
  • 1 cup pork rind crumbs (blitz them in a food processor)
  • 1 Tbsp. butter, melted


  1. Prepare the mushroom cream sauce: Saute the mushrooms, celery, onion and butter until soft. Add the chicken broth, cream and water, then bring to a boil. As soon as it begins to boil, reduce heat to keep it at a simmer and cook until slightly thickened. If using the Xanthan gum to thicken, sprinkle it in as the soup is simmering in stir in quickly to incorporate. Set aside.
  2. Prepare the chicken mixture: Mix the chicken, ham, cheddar and sour cream together in a mixing bowl.
  3. Prepare the crunchy topping: Mix the pork rind crumbs and melted butter together. Set aside.
  4. In an lightly sprayed 8×8-inch baking dish, spread the mushroom sauce over the bottom of the dish. Add the chicken mixture evenly over the soup. Sprinkle the crumb topping over the casserole.
  5. Bake at 350-f for about 20 minutes, or until bubbly.

Mushroom Cream Sauce recipe adapted slightly from Anna’s Kitchen, who found it at Linda’s Low Carb Menus & Recipes.

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  1. This dish sounds awesome. The mushroom sauce would definitely come in handy. The best thing, my husband wouldn't even know he's eating low carb with this dish!

  2. Thank you very much!
    Everything I made from you was FANTASTIC.This one is reserved for nice Saturday evening.It is going to be a surprise for my familly.