Chicken Cordon Bleu has always been a favorite of mine since I was a child. I loved watching my mom roll it up and hold it closed with toothpicks. But I don’t know, I guess I live in a different era – but I have no time for that! This is why I love this Chicken Cordon Bleu Bake – it’s no fuss and still delicious. Aaand it works great with leftover shredded chicken breast.
This is packed with flavor, and I love that I can make something creamy, cheesy and still SOOO macro friendly. We’re talking 32g protein, 10g fat, and 12g carbs! My whole family enjoys this recipe! I hope yours will too! The leftovers are great – and you can easily cut the recipe in half!
Enjoy my friends!
PS. In case you want to create your own recipe from this with your personal adaptations/preferences in MyFitnessPal (Login to MFP >Recipes > Add Recipe Manually > Copy & Paste list of ingredients). Here is a list of ingredients that you can copy and paste into MFP and put in the quantity you desire (it works best to copy and paste on a web browser vs app).
prepared yellow mustard
ground black pepper
- Chicken Mixture:
- 2 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups skim milk
- 1 ½ tablespoons prepared yellow mustard
- 1 teaspoon Worcestershire sauce
- 1 ½ + teaspoons salt (or to taste)
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 4 oz grated Swiss cheese
- 20 g fresh grated parmesan cheese (~½ cup)
- 70 g black forest ham (or other low carb deli ham), chopped into small pieces
- 2 lbs cooked and shredded chicken
- Crumb Topping:
- 45 g panko bread crumbs (~½ cup)
- 5 g butter, melted
- ¼ teaspoon oregano
If you don’t already have 2 pounds of cooked chicken ready to go then pop some chicken into the instant pot, or grill or cook the meat in small pieces until cooked thoroughly. The sauce in this recipe will really absorb into shredded (or grilled and chopped chicken) better than bite size pieces that are cooked in a skillet. This recipe calls for 2 lbs of cooked chicken, not raw. Meat will reduce about 25% when cooked – so if you 2 lbs 12 oz of raw chicken it will cook down to about 2 lbs.
Preheat the oven to 350 degrees. Lightly spray grease a 8×8 or 9×9 glass pan.
For the sauce: in a medium size saucepan over medium-low to medium heat, melt 2 tablespoons butter. Once melted add the flour; stir with wire whisk until smooth; cook 1-2 minutes stirring constantly (don’t let this burn). Add milk and whisk to combine. Add mustard, salt, pepper, garlic powder, oregano – stir to combine. Let mixture simmer over medium-low to medium heat, stirring frequently to prevent it from sticking to the bottom of the pan. Cook for roughly 3-5 minute until the mixture has thickened. Once thickened, remove from heat and add the shredded Swiss and parmesan cheeses. Stir to combine.
For the topping: melt butter in a small bowl and stir in the panko bread crumbs and oregano until combined well.
In a large mixing bowl combine the cooked shredded chicken, diced ham, and the sauce. Stir until it’s combined. Pour mixture into the greased pan. Sprinkle bread crumb topping evenly over the top of the chicken mixture. Bake for 30 minutes at 350 degrees. If you want it to brown up more than it has – broil for a minute or two (keeping a close eye on it so it doesn’t burn).
Serve immediately and enjoy! The leftovers are great for lunch or dinner the next day!
Serving suggestions: Steamed or roasted veggies, salad, bread, cornbread, etc.
“Biceps After Babies Chicken Cordon Bleu Bake” -Macros for one serving (1/8 of sauce recipe (~200 g))
Cal 264 P 32 g C 12 g F 10 g
PRO TIP: Serving size is 1/8 of the recipe. Since cook times vary and other factors can affect the weight of your food. You can weigh the cooked weight of the meal in grams and subtract the weight of the pan and divide that by 8 to see how many grams one serving is.
Serving Size:1/8 of recipe
Amount Per Serving: Calories: 264Total Fat: 10gCarbohydrates: 12gProtein: 32g