Try this Chicken Cordon Bleu Casserole recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 400 degrees F (204 degrees C).
In a large bowl, toss the cauliflower with oil. Season with sea salt and black pepper.
Arrange the cauliflower on a baking sheet. Roast in the oven for 25-30 minutes, until golden on the edges.
Meanwhile, in a large bowl, stir together the sour cream, heavy cream, mustard, garlic, and half of the shredded cheese (1 cup). Stir in the chicken and ham.
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When the cauliflower is done, take it out of the oven and leave the oven on at 400 degrees F (204 degrees C). Stir the cauliflower into the bowl. Adjust salt and pepper to taste, if needed.
Transfer the casserole mixture into a 9x13 in (23x33 cm) casserole dish. Sprinkle the remaining 1 cup of cheese over the top, followed by the pork rinds, if using.
Bake for 10 minutes, until the cheese is melted. If desired, you can broil the casserole for 2 to 3 minutes to brown the topping.
Serving size: 1 cup, or 1/12 of entire casserole
Recipe from The Easy Keto Carboholics' Cookbook.
If you are looking for an older version of this recipe without cauliflower, you can make it without cauliflower and reduce the amount of sauce a bit.
Nutrition Facts
Amount per serving. Serving size in recipe notes above.
Calories353
Fat25g
Protein27.2g
Total Carbs4.6g
Net Carbs3.5g
Fiber1.1g
Sugar1.8g
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (0g) | ||
Recipe Makes: 1 | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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