DOTTIE'S CHICKEN CORDON BLEU CASSEROLE
1 pound boneless chicken breasts or tenders, cut into bite-size pieces *
12 ounces ham, cut into cubes
6 ounces Swiss cheese, shredded
Salt and pepper, to taste
8 ounces cream cheese, softened
1/2 cup heavy cream
1 clove garlic, minced
1/8 teaspoon pepper
1/8 teaspoon dill
2 teaspoons chives
1 tablespoon fresh parsley, chopped
Put the chicken, ham and cheese in a greased 12x7" baking dish. Season with a little salt and pepper. In a medium bowl, blend the heavy cream into the cream cheese until smooth. Stir in the garlic, pepper, dill, chives and parsley. Pour the sauce over the meat and cheese and stir everything together. Bake at 350ยบ for about 40 minutes until bubbly and the chicken is fully cooked. Let stand about 10 minutes before serving to allow some of the liquid to soak back into the sauce.
Makes about 4-6 servings
* The chicken is added raw but you can substitute diced, cooked chicken and reduce the baking time to about 20 minutes.
Per 1/4 Recipe: 754 Calories; 55g Fat; 60g Protein; 4g Carbohydrate; trace Dietary Fiber; 4g Net Carbs
Per 1/6 Recipe: 503 Calories; 36g Fat; 40g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs
This recipe was originally posted HERE at Linda's Low Carb Menus & Recipes. Dottie, from the old Low Carb Friends forum, was the original creator of this recipe and this is my tweaked version of it. You can read about my tweaks on my main site. I love making this recipe because everything is pretty much just dumped into the baking dish without a lot of fuss or pre-cooking.
I was just looking over the notes that I wrote on my recipe card and I'd forgotten that I usually use about 2 pounds of chicken and make this in a 9 x 13 inch baking dish. I also sometimes add some good parmesan cheese which helps thicken the sauce a bit. There is plenty of sauce for that much chicken if you start with it raw. That's because the chicken gives off a lot of liquid as it cooks. Another thing that I have done once or twice was using partially cooked cut up thick bacon in place of the ham.
This is my all-time favorite after Thanksgiving or Christmas, using left-over turkey and ham. Your recipes have helped me so much through the years!
ReplyDeleteI'm glad to hear that my recipes are helpful, Christina.
DeleteThis recipe is wonderful. Even my non low carb family members love it. Thank you for so many wonderful recipes. I've made a lot of them, and have loved everyone.
ReplyDeleteThanks. We love it too!
Delete