Low Carb High Protein Chicken Cordon Bleu Casserole

I've been working on converting family favorite meals to be more friendly to my choice to maintain a high protein, low carb diet. Chicken Cordon Bleu Casserole has been a big hit with my family every time I make it. It combines very flavorful, yet distinct foods and is definitely a comfort food staple.

The main things I changed were to use crushed pork rinds (I like the Bakenets brand for this) instead of crushed crackers for the topping and boneless, skinless chicken thighs instead of chicken breasts. As a result, this recipe is very low carb and very high protein, but still has all the great taste. I would even say the crust is tastier when made from pork rinds.







Here's my recipe:

8 boneless, skinless chicken thighs
1 lb. sliced deli ham
8 oz. swiss cheese
3 oz. pork rinds
1/4 cup grated parmesan cheese
1 jar four cheese alfredo sauce
1/2 T. dijon mustard
1 tsp. Worcestershire sauce
Cooking spray (original)
Cooking spray (butter)

Before Assembly:

1. Preheat the oven to 350 degrees.
2. Flatten the chicken thighs with a meat tenderizer
3. Shred the swiss cheese
4. Crush the pork rinds.
5. In a small bowl, combine the grated parmesan with the pork rinds.

Preparation:

1. Spray a 9x13 baking dish with the original cooking spray.
2. Layer the chicken thighs in the bottom of the dish.
3. Cover the chicken thighs with ham slices. You may end up with enough for a double layer and that is okay.
4. Cover the ham with shredded swiss cheese.
5. Cover the swiss cheese with the pork rind/parmesan cheese mixture.
6. Spray the topping with butter cooking spray.
7. Place in preheated oven for 30-35 minutes until juice runs clear and crust is browned.