Tuesday, November 27, 2012

Chicken Cordon Bleu Casserole


CHICKEN CORDON BLEU CASSEROLE



INGREDIENTS
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)

DIRECTIONS
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
Per Serving: 
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!






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13 comments:

  1. Yummy!! I am definitely going to be making this! :)

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  2. This looks awesome. Definitely bookmarked! I was just wondering why there is a crock pot in the first picture. It got me excited that this was somehow a crock pot recipe, haha.

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    1. That is a really good question. That same day I made a chicken cordon bleu soup in the crock pot and I used some of the same ingredients. Here is the recipe for that. http://peaceloveandlowcarb.blogspot.com/2012/11/chicken-cordon-bleu-soup.html

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  3. made both the soup and casserole already. There BOTH wonderful i give them an A+++ in my house

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  4. This is stuff is awesome! Seriously had to force myself to stop eating it!

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  5. can't wait to try this! I love all your receipes! Thanks and keep up the good work!

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  6. I have this in the oven right now - smells fantastic! Can't wait to dig in. Nice blog - great recipes! Thanks!

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  7. This looks really good! I was wondering though if I could substitute a can of cream of mushroom soup for the mushrooms and heavy cream?

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  8. Just tried this tonight and it is really good, thanks!

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  9. This looks so good! Btw, do you think I can freeze portions since I probably won't finish it?

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  10. Approximately how long does it take for enough moisture to evaporate from the cauliflower?
    Thanks!

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  11. OMG that looks amazing!!! I have a lot of cooking to do this weekend YUM!

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  12. This was so amazing - my mother in law claims that she hates both cauliflower and mushrooms, but she ate every bite on her plate - the tarragon makes it awesome!

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