CHICKEN CORDON BLEU CASSEROLE
1 lb. Chicken Breast- Trimmed of fat and cubed
3 Tbs. Butter - Salted
1 Large Head Cauliflower - Cleaned and trimmed
½ Cup Chicken Broth
12 oz. Ham - Diced
4 oz. Onion - Chopped
3 oz. Mushrooms - Chopped
1 1/4 Cup Heavy Cream
1 Cup Parmesan Cheese - Grated (Divided)
1/2 Cup Sour Cream
3.5 oz. Swiss Cheese - Divided
1 tsp. Tarragon
Salt and Pepper - To taste
(2 Tbs. Peace and Love)
Preheat oven to 350°
In large skillet over medium-high heat, brown chicken in 3 Tbs. Butter. Once chicken is browned on both sides, add ham, onion and mushrooms to pan. Reduce heat to medium and continue cooking until onions are translucent and soft.
At the same time, steam the head of cauliflower (whole) in chicken broth, in a covered sauce pot over high heat. Steam until cauliflower is fork tender. Drain chicken broth and leave cauliflower in hot pot. This will allow some of the excess moisture to evaporate. Once nearly all of the liquid is evaporated, fork mash the cauliflower.
In medium sauce pot, combine heavy cream, ½ cup Parmesan cheese, sour cream, 1.5 oz. Swiss cheese, tarragon and salt and pepper. Bring to a boil over medium-high heat and then reduce heat to low and simmer - About 10 minutes. Stir frequently.
In a 3 quart 9 x 9 casserole dish, combine cauliflower, meat mixture and sauce. Once all the ingredients are well incorporated, cover the top with remaining Swiss cheese and Parmesan cheese. Bake for 25 minutes.
Prep Time – 15 Minutes
Cook Time – 45 Minutes
Makes Servings: 8
Calories – 383
Protein – 32 g
Carbs – 7 net g
Fat – 24g
This recipe and many other delicious recipes like it are featured in my cookbook. Peace, Love, and Low Carb - The Cookbook - 3 Ingredients to a Healthier You!
You can order it on Amazon - HERE
Or on my site - HERE
Available in paperback and ebook
This photo gives you an idea of what to expect from the ebook. 2 color photos for each recipe, macros, prep and cook time, sample shopping lists, interactive table of contents and index!