Chicken Cordon Bleu Casserole with Canadian Bacon
Recipe by Sunkissed Kitchen.
Chicken Cordon Bleu, Casserole-Style and Without the Fuss
This Chicken Cordon Bleu Casserole keeps all the flavors of the classic, ditches the complicated rolling and breading, and puts it all in a baking dish instead. The sauce is a silky blend of steamed cauliflower, Swiss, and Parmesan — no cream of mushroom required. Layer it with shredded cooked chicken and Jones Dairy Farm Canadian Bacon slices, top with brown rice cracker crumbs for crunch, and bake until golden and bubbly. Gluten-free and meal-prep friendly.
Ingredients
- Cauliflower Cheese Sauce:
- 2 cups cauliflower
- 2/3 cup milk
- 1/4 cup parmesan cheese, grated
- 1 tablespoon butter
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- Chicken Cordon Bleu Casserole:
- 1/2 cup brown rice cracker crumbs (GF) or panko crumbs
- 2 pounds cooked chicken, shredded
- 6 ounces Jones Dairy Farm Canadian Bacon Slices, cut into quarters
- 1/2 cup Swiss cheese, shredded
- 1/4 cup parmesan cheese, grated
Directions
To make the cauliflower cheese sauce, add the cauliflower to a steamer, and steam with a lid for 15 minutes, until the cauliflower is very soft. Drain well.
Blend steamed cauliflower with remaining sauce ingredients. Process until a very smooth and thick cheese sauce is formed. Set aside
Heat oven to 350º F.
Layer half the chicken in a 9×9 casserole pan. Top with half of the sauce, followed by half the Canadian bacon. Repeat layers. Top with Swiss cheese, parmesan cheese, and brown rice cracker crumbs.
Cover with foil; bake for 20 minutes covered. Remove foil; bake an additional 15 minutes or until golden and bubbly.
Serve immediately, or store in an air tight container refrigerated for up to 3 days.
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