Chicken Cordon Bleu Casserole

(4 Votes)
Chicken Cordon Bleu Casserole
SERVES
4
SERVING SIZE
1 cup
COOK TIME
25 Min

We've turned a classic chicken dinner into a mouthwatering, low-carb casserole! Our Chicken Cordon Bleu Casserole is so creamy and satisfying, it'll please even the pickiest of eaters. And because we think you should always eat your veggies, we made sure to include some broccoli in this comforting chicken casserole.

What You'll Need

  • 2 cups (9 ounces) shredded cooked chicken
  • 4 ounces thinly sliced, low-sodium deli ham, cut into pieces
  • 3 ounces fat-free cream cheese, softened
  • 2 tablespoons margarine, melted
  • 1 tablespoon Dijon mustard
  • 1/4 cup nonfat milk
  • 1 tablespoon white wine
  • 1/4 teaspoon pepper
  • 1/2 cup shredded Swiss cheese
  • 1 cup broccoli florets

What to Do

  1. Preheat oven to 350 degrees F. Coat an 8-inch baking dish with cooking spray.
  2. Place the chicken in bottom of baking dish. Loosely pile the ham over the chicken.
  3. In a medium bowl, combine cream cheese, margarine, mustard, milk, wine, and pepper; mix well. Stir in 1/4 cup Swiss cheese and broccoli. Spread this sauce over the ham, then sprinkle with remaining Swiss cheese.
  4. Bake for 25 to 30 minutes or until heated through and lightly golden.

Notes

Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 287
  • Calories from Fat 114
  • Total Fat 13g 20 %
  • Saturated Fat 4.3g 22 %
  • Trans Fat 1.0g 0 %
  • Protein 35g 70 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 87mg 29 %
  • Sodium 553mg 23 %
  • Total Carbohydrates 5.9g 2 %
  • Dietary Fiber 0.6g 2 %
  • Sugars 3.6g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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really good. Didn't use swiss. Don't like it. Used colby jack instead.

I think the broccoli really works well in this dish, but you could even use frozen peas or thawed and drained frozen spinach if that's what you have. I used the reduced fat Neufchatel cheese since that what I had on hand, and the sauce was creamy and delicious. I might add some al dente rotini pasta next time, or it might be fun to take these elements and layer them into a lasagna with those no - boil noodles!

Looks really good, thinking probably could be served over rice to make more filling and served with a toss salad.

Mmmm, this recipe looks soooo good. I'll have to make it at my next holiday party for my diabetic family members!

Dilish

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