Low-FODMAP Chicken Cordon Bleu Casserole, Gluten-free

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I am always working on ways to enjoy my favorite meals, while following low-FODMAP guidelines.

This low-FODMAP Chicken Cordon Bleu Casserole incorporates the flavors of chicken breast, Swiss cheese, and ham, in an amazing creamy sauce covered with crispy GF breadcrumbs.

Because it is served ‘casserole style’ (love this variation), it’s easy enough for any weeknight, but fancy enough to serve to your in-laws!

You may notice the terms ‘onion’ and ‘garlic’ in the ingredients. Look closer, you will see those are in an oil base.  Hint Hint: I used low-FODMAP infused oils to incorporate the flavor of garlic and onion but WITHOUT THE HIGH-FODMAP CARBOHYDRATES! Since FODMAPs are not dissolved or soluble in oil, these are a perfect way to add flavor and richness to a recipe and keep your tummy happy.  SO GOOD.

Make these a pantry staple for you: see my low-FODMAP Grocery Shopping List and Low-FODMAP Recipe Swap blog to learn other great ways to modify recipes.

For other amazing chicken recipes- check out my full low-FODMAP Best Chicken Recipe Collection!

You may also love my:

Or check out over 500 more low-FODMAP recipes on the blog!

Be healthy and happy,

Rachel Pauls, MD

Although this recipe has not been lab-tested, a single serving should be low-FODMAP based on available data at time of posting

*although low in FODMAPs, this meal is somewhat rich, adjust your serving if high fat foods trigger your IBS

Serves: 8

Prep time: 20 min

Bake time: 30 min

Total time: 50 min

Bake: 375F

Equipment: 9 X 13 inch casserole dish (oven-safe),  large saucepan, Dutch Oven, or cast iron skillet

Ingredients

  • Baking spray
  • 2 tablespoons garlic-infused oil
    • Infused oils contain all the flavor but NOT the FODMAPs. Enjoy these to help enhance the flavor of your recipes!  See my low-FODMAP Top 11 Tips & Tricks for the reason why!
  • 2 lbs (32 ounces) uncooked boneless, skinless chicken breasts, cut into 1″ pieces/chunks
  • 2 tablespoons onion or shallot-infused oil
  • 1 stalk (40g) celery, minced
    • 10 grams is one low-FODMAP serving due to mannitol
  • 6 tablespoons low-FODMAP, gluten-free flour
  • 1 cup low-FODMAP, gluten-free chicken broth or stock
  • 1 cup low-FODMAP milk (I like lactose-free whole milk)
  • 1 heaped tablespoon Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon kosher salt, plus to taste
  • 1 teaspoon freshly ground black pepper, plus to taste
  • 8 ounces cubed cooked ham
  • 1 & 1/2 cups (8 ounces) finely shredded or grated Swiss cheese
  • 3/4 cup low-FODMAP, gluten-free breadcrumbs
    • If you tolerate gluten you may also select cornflake crumbs
  • 1/4 cup Parmesan cheese, freshly grated
  • 1 tablespoon unsalted butter, melted
  • 1 teaspoon smoked paprika
  • Chopped fresh parsley, for serving

Directions

  • Preheat oven to 375° and place rack in center of oven.  Spray your casserole dish with baking spray
  • In a large saucepan (can also use cast iron or Dutch Oven if you plan to bake in the same pan), place your garlic-infused oil over medium-high heat to warm
  • Add your chicken pieces and fry in the pan for about 2-3 minutes, until seared on all sides.  They don’t need to be fully cooked (it will finish cooking in the oven).  Set aside in a covered dish for later
  • In the same pan, place your onion-infused oil and celery.  Cook over medium heat, about 3 minutes, until the celery softens
  • Whisk in your LF flour, and stir until lightly toasted, about 2 minutes
  • Stir in low-FODMAP chicken broth, then LF milk, and simmer (adjusting heat as necessary), stirring with a spoon until thickened, about 4 to 6 minutes
  • Add in the Dijon, lemon juice, salt, and pepper, and stir well
  • Place the chicken and ham pieces into the sauce, then add the Swiss cheese, and mix together
  • Remove from heat, and transfer to a 9X13 casserole dish, if desired
  • In a separate small bowl, combine gluten-free breadcrumbs, Parmesan cheese, smoked paprika, and melted butter using a fork or your hands. Sprinkle evenly over the top of the casserole
  • Bake until filling is bubbling, and crumbs are golden brown, about 25-30 minutes
  • Top with parsley and serve alongside low-FODMAP rice, potatoes or a side salad

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2 Comments

  1. Anon from MD February 6, 2024
    • Rachel Pauls Food February 6, 2024

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