Save My sister called mid-week with that exhausted tone that only happens when you're trying to feed a family and absolutely nothing sounds good. She wanted keto, she wanted easy, and honestly, she wanted something that felt fancy without the fuss. I threw together this casserole one random Tuesday night, and by the time it came out of the oven all golden and bubbling, I realized I'd accidentally created something that tastes like a French bistro decided to get healthy. The smell alone—mustard mingling with melted cheese—made everyone gather in the kitchen before it even hit the table.
The first time I made this for a dinner party, I was nervous about whether casserole would feel too casual for the crowd I'd invited. Then I watched this supposedly sophisticated group of people eat with their phones down, actually present, talking about the flavors and asking what I'd done differently. That's when I knew I'd stumbled onto something special—something that bridges that weird gap between weeknight necessity and company-worthy elegance.
Ingredients
- Cooked chicken breast, 4 cups cubed or shredded: Use rotisserie chicken if you want to shave ten minutes off your life and skip the cooking step—your secret is safe with me.
- Ham, 6 oz diced: The smokiness here is non-negotiable; it's what makes this taste like actual cordon bleu and not just chicken and cheese thrown together.
- Swiss cheese, 8 oz shredded (divided): Half goes in the mix, half on top; this is where you get those delicate flavor pockets throughout.
- Cream cheese, 4 oz softened: Don't skip the softening step—it whisks in so much smoother and prevents lumpy sauce regret.
- Heavy cream, 1/2 cup: This is what makes the sauce silky instead of gluey, so measure it properly.
- Parmesan cheese, 1/4 cup grated: The sharp bite here balances all that richness and keeps the dish from feeling heavy.
- Dijon mustard, 2 tbsp: This is the backbone of the flavor; regular yellow mustard just won't carry the same sophistication.
- Garlic powder, 1/2 tsp: Freshly minced garlic works too, but powder distributes more evenly through the cream sauce.
- Onion powder, 1/2 tsp: Another distributed-evenly player that adds sweetness underneath all the savory notes.
- Black pepper and salt, 1/2 tsp and 1/4 tsp: Taste as you go; casseroles can hide seasoning, so these are starting points, not gospel.
- Almond flour, 2 tbsp mixed with 1 tbsp melted butter: This becomes a crunchy topping that keeps the whole thing from feeling soggy, and it keeps us in keto land.
- Fresh parsley, 1 tbsp chopped (optional): Just a whisper of brightness at the end if you want to pretend this is fancy.
Instructions
- Get your oven ready and prep the dish:
- Preheat that oven to 375°F while you lightly grease a 9x13-inch casserole—just enough butter or cooking spray so nothing sticks.
- Build the foundation:
- In a large bowl, toss together your chicken, ham, and half the Swiss cheese, then spread it all evenly across that casserole dish. This is your base layer, and even distribution means every bite gets all three components.
- Make the magic sauce:
- Whisk the softened cream cheese, heavy cream, Dijon mustard, garlic powder, onion powder, pepper, and salt in a medium bowl until it's completely smooth—no lumps hiding anywhere. This should take maybe a minute of whisking and taste like something you'd order at a café.
- Bring it together:
- Pour that sauce over your chicken mixture, then top with the remaining Swiss cheese and all the Parmesan. You want good coverage so the top gets golden and crusty.
- Add the crunch:
- Mix almond flour and melted butter in a small bowl, then scatter it over the very top—this becomes your crunchy cap.
- Bake until golden:
- Slide it into the oven uncovered for 25 to 30 minutes, watching for bubbling around the edges and golden-brown color on top. The casserole should be bubbly and inviting when it's done.
- Finish and serve:
- Pull it out, let it cool for maybe two minutes, then scatter parsley over the top if you're feeling it. Serve hot while everything is still melted and steaming.
Save Last month I made this for someone going through a rough patch, and they told me later it was the first meal that week that made them actually sit down and eat instead of just picking at food. Food isn't just nutrition, you know—sometimes it's an act of care wrapped up in cream sauce and cheese. That's what this dish does best.
Flavor Combinations That Work
Once you understand how this casserole works—protein, sauce, cheese, crunch—you can start playing around. I've swapped the ham for crispy bacon, used Gruyère instead of Swiss, added a little thyme to the sauce, and each time it's been its own excellent thing. The mustard acts as this anchor that keeps everything tasting sophisticated, so you can be pretty brave with substitutions and still land somewhere delicious.
Make It Ahead, Eat It Later
You can absolutely assemble this the morning of, cover it, and bake it when dinner time hits—sometimes I actually prefer it this way because the flavors get to know each other while it sits. The only thing I skip ahead is the almond flour topping; that goes on right before the oven so it stays crispy. This is the kind of meal that makes weeknight cooking feel less like a chore and more like having a backup plan that actually tastes good.
Serving Ideas and Pairings
This casserole is rich and complete on its own, but a simple green salad with a sharp vinaigrette or some roasted broccoli alongside it feels right. I've also served it with cauliflower rice for people who wanted to stay extra strict with their carbs, and honestly, the freshness of roasted vegetables just cuts through all that cheese in a way that feels balanced.
- A spinach salad with lemon dressing keeps things light despite the creamy main course.
- Roasted Brussels sprouts or broccoli adds texture and a vegetable moment without feeling like an obligation.
- Keep a sharp hot sauce handy if anyone wants to add a little kick—mustard and heat are best friends.
Save This casserole has become the meal I make when I want to show up for people without spending all day in the kitchen. It's the kind of dish that reminds us that eating keto doesn't have to feel like deprivation—sometimes it's just about doing something classic and delicious in a simpler way.
Recipe FAQ
- → Can I make this ahead of time?
Assemble the casserole up to 24 hours in advance and refrigerate. Add 5-10 minutes to baking time if cooking from cold.
- → What cheese works best?
Swiss cheese provides classic flavor, but Gruyère adds a sharper taste. Both melt beautifully in the creamy sauce.
- → Is this freezer-friendly?
Freeze unbaked casseroles for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
- → Can I use rotisserie chicken?
Rotisserie chicken works perfectly and saves time. Simply shred or cube the meat and proceed with the recipe.
- → How do I get the topping crispy?
Broil for 2-3 minutes at the end of baking time for a golden, crunchy almond flour crust.
- → What sides pair well?
Serve with roasted broccoli, cauliflower mash, or a crisp green salad for a complete low-carb meal.