Low FODMAP Ham Chicken Cordon Bleu Casserole

Total time1 hr

Prep time20 min

Cook time40 min

Low FODMAP Ham Chicken Cordon Bleu Casserole

All the comfort of a classic French-inspired bake lands right here in a bubbling, golden casserole that serves six with zero fuss. Tender chunks of seared chicken and savory strips of ham are blanketed in a silky Swiss cheese sauce, then finished with a buttery, paprika-dusted breadcrumb crust that crisps up beautifully in the oven. The whole thing tastes indulgent and rich — the kind of dinner that makes people ask for seconds before they've even finished their first plate. Getting this dish to work within a low-FODMAP framework usually means navigating the garlic problem, and this recipe solves it cleanly by using garlic-infused oil, which delivers that familiar savory depth without the fructans. Gluten-free flour thickens the sauce and gluten-free breadcrumbs handle the topping, so the texture is spot-on without any wheat in sight. The milk quantity per serving stays well within a comfortable range, and the Dijon mustard and dried thyme bring enough complexity that nothing feels like a compromise. From skillet to oven, the process is straightforward and the result is genuinely impressive — a bubbling, golden bake that looks like it took far more effort than it did. Finish it with a scatter of fresh parsley and serve straight from the dish for a weeknight dinner that feels like a proper occasion.

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Ingredients

6 servings

For the casserole

2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp salt
¼ tsp black pepper
1 tbsp garlic-infused oil
6 oz ham, sliced into thin strips

For the sauce

3 tbsp unsalted butter
3 tbsp gluten free flour
1 ½ cups chicken broth
½ cup milk
Chef's tip
Lactose-free milk works 1:1 in cooking and baking and tastes slightly sweeter.
2 tbsp dijon mustard
1 tsp dried thyme
¼ tsp salt
1 ½ cups shredded swiss cheese

For the topping

1 cup gluten free breadcrumbs
2 tbsp unsalted butter, melted
¼ tsp paprika

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
2
Heat the garlic-infused oil in a large skillet over medium-high heat until shimmering. Add the chicken pieces in a single layer, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook for 5–6 minutes, turning once, until golden on the outside and no longer pink at the center. Transfer the chicken to the prepared baking dish.

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