Chicken Cordon Bleu Casserole (Lower-Carb)

Ingredients

Amounts are for 4 household servings. Sodium model: No added table salt (0 tsp model); sodium comes from ham, Swiss, cream cheese, and Dijon only; estimates are the base recipe only (optional pork-rind or Parmesan topping and side vegetables not included).

• 1 1/2 lb cooked chicken, cubed
• 10 oz diced ham
• 8 oz shredded Swiss cheese (about 2 cups)
• 4 oz cream cheese, softened
• 1/2 cup heavy cream
• 2 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp dried thyme
• black pepper, a few grinds
• Optional topping:
• 1/2 cup crushed pork rinds or 1/4 cup grated Parmesan
• Serve with:
• green beans, asparagus, or a sharp salad

Allergens: milk, wheat (unknown — check ham package for gluten or other additives)

Grab first: cooked / rotisserie chicken, pre-diced ham, pre-shredded Swiss

Directions

1. Heat the oven to 375°F. Lightly grease a medium baking dish (about 8x8 or 9x9).
2. In a bowl, whisk the softened cream cheese with the heavy cream, Dijon, lemon juice, garlic powder, onion powder, thyme, and a few grinds of black pepper until smooth. Do not add salt — the ham and Swiss are salty enough.
3. Fold in the cubed chicken, diced ham, and most of the Swiss (reserve a little for the top). Spread in the baking dish. Sprinkle the remaining Swiss on top. Add the optional pork-rind or Parmesan topping if using.
4. Bake 20 to 25 minutes, until hot and bubbly and the top is lightly golden. Rest 5 minutes before serving.
5. Serve with green beans, asparagus, or a sharp salad.