Low Carb Chicken Cordon Bleu Casserole

• Gluten free

• Meat

  • 1/2 lb Deli-style ham
  • 1 1/2 cups Pork, rinds
  • 5 cups Pressure cooker chicken

• Produce

  • 12 oz Cauliflower
  • 1 1/2 tsp Parsley, dried

• Canned Goods

  • 1 cup Chicken broth

• Condiments

  • 1 tbsp Dijon mustard

• Baking & Spices

  • 1/2 tsp Paprika
  • 1/4 tsp Pepper
  • 1 Salt

• Dairy

  • 1/4 lb Baby swiss cheese, thin
  • 6 oz Cream cheese
  • 3/4 cup Heavy whipping cream

Found on busybliss.com

Description

Ingredients

• 5-6 cups shredded Pressure Cooker Chicken
• ½ pound very thinly sliced deli-style ham, chopped
• ¼ pound thin sliced baby Swiss cheese
• ¾ cup heavy whipping cream
• 6 oz cream cheese, softened (you could substitute this with half cream cheese and half sour cream)
• 12 oz cauliflower
• 1 cup chicken broth
• 1 tablespoon dijon mustard
• ½ teaspoon paprika
• ¼ teaspoon pepper
• salt, to taste
• 1½ cups crushed pork rinds
• 1½ teaspoons dried parsley

Directions

• Preheat oven to 350 F.
• Layer cooked shredded chicken on the bottom of a 9x13 baking dish.
• Chop the ham and layer it over the top of the chicken.
• Layer the Swiss cheese on top of the ham. I used about 10 slices of cheese.
• Steam your cauliflower. I used frozen cauliflower and steamed in the microwave while I worked on the other steps.
• Put your heavy whipping cream, cream cheese, cauliflower, broth, mustard, paprika, and pepper into a food processor and puree until creamy. Salt to taste.
• Pour sauce over the casserole.
• Top with crushed pork rinds and parsley.
• Bake uncovered for 45 minutes until it starts to get bubbly.
• Remove from oven and cool for 5-10 minutes.