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A slice of chicken cordon bleu casserole on a plate with brussels sprouts.
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5 from 1 vote

Lightened Up Chicken Cordon Bleu Casserole

This delicious cheesy chicken casserole is a snap to put together, and will vanish on the dinner table! To lighten this rich dish up, I've used a cauliflower cheese sauce (a great way to sneak some extra veggies in!). Serve this protein rich casserole with a salad or green veggies for a balanced meal. If you need this dish to be even lower in carbs, I have directions in the notes section on how to do that!
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 477kcal


Chicken Cordon Bleu Casserole

Cauliflower Cheese Sauce

  • 4 cups cauliflower
  • 1/2 cup unsweetened almond milk plain
  • 1 cups Swiss cheese shredded
  • 1/4 cups parmesan cheese grated
  • 1 tablespoon butter pastured, if possible
  • 1 tablespoon dijon mustard
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt


Cauliflower Cheese Sauce

  • Add cauliflower to a steamer, and steam with a lid for 15 minutes, until the cauliflower is very soft.
  • Into a blender, add steamed cauliflower (well drained), along with the rest of the ingredients for the cheese sauce. Process until a very smooth and thick cheese sauce is formed.

Chicken Cordon Bleu Casserole

  • Preheat oven to 350º F.
  • Add brown rice crackers to a blender and process until they have the same consistency as bread crumbs. Set aside.
  • Into a 9x9 casserole pan, add half of the chicken. Top is with half of the cauliflower cheese sauce, and then half of the Canadian bacon, spread out to evenly cover the dish. Repeat with another layer of chicken, cheese sauce, and Canadian bacon. Top the casserole with Swiss cheese, parmesan cheese, and brown rice cracker "bread crumbs."
  • Cover the casserole with foil, and bake for 20 minutes covered. Remove the foil, and baking for an additional 15 minutes, until the bread crumbs are golden and the cheese sauce is bubbly.
  • Serve immediately, or store in an air tight container refrigerated for up to 3 days.



*If you don't like Swiss cheese, this is just as good with white cheddar cheese.
**I added 2 pounds of chicken breasts into my Instant pot along with 1 teaspoon of salt and 1/4 cup of chicken broth, and cooked it on Manual mode for 10 minutes, and then shredded my own chicken. Feel free to use a large precooked chicken and pull the meat off the bones to use in this casserole.
LOW CARB VERSION: You can lower the carbs by quite a bit in this recipe by subbing 1/2 almond flour + 1/4 teaspoon of sea salt for the breadcrumb topping. This makes it 4 NET CARBS per serving (6 total carbs minus 2 grams of fiber).
KETO VERSION: Use 1 lb. chicken thighs rather than 2 lbs. chicken breasts. This swap makes it 6 grams total carbs, 24 grams of protein, 23 grams of fat, and 4 NET CARBS.


Calories: 477kcal | Carbohydrates: 16g | Protein: 34g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 122mg | Sodium: 690mg | Potassium: 453mg | Fiber: 2g | Sugar: 1g | Vitamin A: 419IU | Vitamin C: 27mg | Calcium: 278mg | Iron: 1mg