Chicken Cordon Bleu Casserole | Weekly Meal Prep | Caveman Keto

Chicken Cordon Bleu Casserole | Weekly Meal Prep | Caveman Keto


Today on Caveman Keto Recipes I’m going to show you how to make Chicken Cordon Bleu Casserole. It starts by cutting up the ham. Next we’re going to cut up the chicken. In this case I’m using chicken thighs, they are a little fattier than chicken breasts and so it makes a better ketogenic ratio now that your meat is all prepped, you can move on to the cooking process even though the Ham is precooked I like to fry it a little bit to get some the water out so you don’t end up with a really watery dish and obviously you want to cook the chicken to reduce the water content on that as well next we’re going to shred the cheese for the casserole, in this case we’re using Jarlsberg, which is Swiss (cheese) Now that everything is cooked, we’re ready to put it together start by adding the cream cheese this is 1 cup or 8 ounces of cream cheese half cup of heavy cream add in your Ham Add in 11 ounces of Jarlsberg add in some spices, salt and pepper, garlic and onion powder and mix it up once you have all of it mixed, transfer it to a greased pan. Cook it at 350 degrees for 40 minutes that’s it folks its back from the oven grab your lunch containers split up and you’ve got Chicken Cordon Bleu Casserole for the week!

15 thoughts on “Chicken Cordon Bleu Casserole | Weekly Meal Prep | Caveman Keto

  1. Great recipe!
    But can I ask why do you serve such small servings?
    Not that its a big deal but it is because you just cant eat as much or is it a nutritional thing?

  2. I was thinking the same thing. (Stats 5'1, 117 lbs) I had 2 servings of the chorizo quiche for lunch and 2 servings of the Mexican casserole tonight. It's not too terrible if you do intermittent fasting and skip breakfast and/or lunch, but all of this is just so delicious and it's hard to portion control.

  3. I made this the other night for my family and I, it was delicious but I did substitute the Jarlsberg with Mozzarella (Since its what I had at hand) then I added a broccoli head cut up and cooked them in the juices left over from the chicken.

  4. It seems like cooking "already cooked" food for 40 minutes is too long?  Wouldn't it work if you just put it in the oven for 15 min since it is all cooked already?

  5. Well.. calling this cordon bleu is really stretching it, and that's being generous.  I'm sure it tastes great but the name is so far off the mark

  6. what is the name and model of that awesome small food processor with a chute? it looks like a 3 or 4 cup version. would love to have a smaller version than the 14 or so cup models. less to clean and deal with.

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