Ingredients
3 1/2 cups of chicken in shreds 1.75 lbs\s(chopped) (chopped) 1 third pound of deli-smoked black ham
Swiss cheese, shredded, 5 ounces
Parmesan cheese, 1/4 cup
Cheese Spread:
- 1 1/4 cups heavy cream
- ¼ cup cheddar cheese
- Cream cheese, 3 ounces
- Chicken broth, one cup
- 1-tablespoon dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 tsp of onion powder
- 1 teaspoon lemon juice
- Paprika, 1/2 tsp.
- 1/4 tsp. salt
- 4 tbsp. butter
- 1/4 tsp. pepper
Topping
- ONE cup of crushed pork rinds in panko
- TWO tbsp. butter(melted)
Instructions
- Set the oven to 350°F.
- Oil a casserole dish (9 X 13).
- Chicken that has been shred is placed in the casserole dish’s bottom.
- Add the diced ham on top.
- Cream cheese(softened), heavy whipping cream, chicken stock, dijon mustard, and spices should all be added to melted butter in a skillet. Put Parmesan, cheddar, and Swiss, but first let the ingredients mix properly.
- Bring to a very slow boil, reduce heat, and simmer, covered, for five minutes to let the sauce to thicken and diminish. As it begins to boil, reduce the heat to a simmer to avoid causing the cheese sauce to curdle.
- Over the chicken-ham combination, pour the sauce.
- Take a bowl and put crushed pork rinds and butter(mix). The pork rinds mixture should be sprinkled on top of the dish.
- 25 minutes of baking.
- Transfer to the top shelf for the final five minutes of baking.
- Serve warm!
Notes
- The nutritional information for this recipe is per serving, divided into 9 equal portions, based on how the casserole was divided.
- As mentioned previously, layer it to freeze this dish; do not bake it. Instead, tightly wrap it in plastic wrap or foil and chill it in the refrigerator before freezing. Defrost the following day in the refrigerator before baking.
Nutrition
Energy: 440 kcal
4g of carbohydrates
27g of protein
Fat: 35g
20g of saturated fat
152 mg of cholesterol
a a…….
Sodium: 250 mg
1g of fibre
Sucrose: 1g
1150 IU of vitamin A
2 mg of vitamin C
243 mg of calcium
Fe: 1 mg
EASY KETO CHICKEN CORDON BLEU
Ingredients
- 3 1/2 cups of chicken in shreds 1.75 lbss(chopped) (chopped) 1 third pound of deli-smoked black ham
- Swiss cheese, shredded, 5 ounces
- Parmesan cheese, 1/4 cup
Cheese Spread:
- 1 1/4 cups heavy cream
- ¼ cup cheddar cheese
- Cream cheese, 3 ounces
- Chicken broth, one cup
- 1-tablespoon dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 tsp of onion powder
- 1 teaspoon lemon juice
- Paprika, 1/2 tsp.
- 1/4 tsp. salt
- 4 tbsp. butter
- 1/4 tsp. pepper
Topping
- ONE cup of crushed pork rinds in panko
- TWO tbsp. butter(melted)
Instructions
- Set the oven to 350°F.
- Oil a casserole dish (9 X 13).
- Chicken that has been shred is placed in the casserole dish's bottom.
- Add the diced ham on top.
- Cream cheese(softened), heavy whipping cream, chicken stock, dijon mustard, and spices should all be added to melted butter in a skillet. Put Parmesan, cheddar, and Swiss, but first let the ingredients mix properly.
- Bring to a very slow boil, reduce heat, and simmer, covered, for five minutes to let the sauce to thicken and diminish. As it begins to boil, reduce the heat to a simmer to avoid causing the cheese sauce to curdle.
- Over the chicken-ham combination, pour the sauce.
- Take a bowl and put crushed pork rinds and butter(mix). The pork rinds mixture should be sprinkled on top of the dish.
- 25 minutes of baking.
- Transfer to the top shelf for the final five minutes of baking.
- Serve warm!
Notes
Notes
- The nutritional information for this recipe is per serving, divided into 9 equal portions, based on how the casserole was divided.
- As mentioned previously, layer it to freeze this dish; do not bake it. Instead, tightly wrap it in plastic wrap or foil and chill it in the refrigerator before freezing. Defrost the following day in the refrigerator before baking.
Nutrition
Energy: 440 kcal4g of carbohydrates
27g of protein
Fat: 35g
20g of saturated fat
152 mg of cholesterol
a a.......
Sodium: 250 mg
1g of fibre
Sucrose: 1g
1150 IU of vitamin A
2 mg of vitamin C
243 mg of calcium
Fe: 1 mg
