Low Carb Chicken Cordon Bleu Casserole
Prep time: 15 mins | Cook Time: 1 hour 10 mins | Total Time: 1 hour 25 minutes | Serves: 8
Author: Kat Jeter & Melinda Caldwell
- 1 large head of Cauliflower
- 4 tablespoons of Butter
- 2 ½ cups of Heavy Cream
- 4 Tablespoons of Dijon Mustard
- 2 cloves of Garlic
- 2 tsp Xanthun Gum
- 1 Egg Yolk
- 1 cup Gruyere, Shredded
- 1 cup fresh Parmesan, divided
- Salt and Pepper to taste
- 1 ½ cup of Chicken Breast cooked and cubed
- 1 ½ Ham, cooked and cubed
Preheat oven to 400° F
Add 3-4 cups of water to a large pot and add the chopped cauliflower to it. Bring the water to a boil and steam the cauliflower until it just begins to soften but still has a little crunch to it about 5-7 minutes.
Drain the cauliflower and set aside.
In the same pot melt the butter over medium high heat. Add heavy cream, Dijon mustard, and garlic whisking the whole time to keep it from clumping.
Stir the yolk in a small dish, then as a bit of the warm cream to it whisking to temper the egg and keep it from cooking as you slowly add it to the cream mixture whisking the whole time.
Keep whisking the cream as it begins to thicken, about 10 minutes.
Add the Guyere cheese and ½ cup of the Parmesan. Stir the mixture until it is fully combined and then let it cook for another 5 minutes. Salt and pepper to taste.
Add the Ham, Chicken and Cauliflower to the mixture tossing it gently to fully coat then spread it evenly in a greased 9” x 13” casserole dish.
Top with the remaining Parmesan cheese and cover with aluminum foil before putting it in the oven to bake for 25 minutes the remove the foil and put it back in the oven to bake for another 15-20 minutes or until it is hot and bubbly and heated all the way through.
Remove from the oven and let stand for 15 minutes then serve. Enjoy!