Keto Chicken Cordon Bleu Casserole

Ingredients

1 pound boneless skinless chicken breasts, cubed
3 T butter
1 large head of Cauliflower, cleaned and trimmed (but left whole) can use frozen cauliflower
1/2 cup chicken stock
12 ounces ham steak, diced
1/2 cup chopped onion
1/2 cup chopped mushrooms
1 1/4 cups Heavy cream
3 cloves garlic, minced
1 cup Parmesan cheese, divided
1/2 cup sour cream
6 slices Swiss cheese, divided
1 tsp dried tarragon
sea salt and black pepper, to taste
chopped fresh flat-leaf parsley, for garnish

Instructions

1. Preheat oven to 350 degrees
2. In a large skillet over medium-high heat, brown chicken in butter on both sides
3. Once chicken is browned on both sides, add the ham, onion, and mushrooms to pan. Reduce heat to medium and continue cooking until onions are translucent and soft
4. At the same time, boil head of cauliflower in chicken stock in covered sauce pan over high heat. Boil until cauliflower is fork tender. Drain the chicken stock from the pan, Leave cauliflower in hot pan, but remove from heat. This will allow some of the excess moisture to evaporate, Once nearly all liquid is evaporated, fork mash cauliflower
5. In medium sauce pan, combine heavy cream, garlic, 1/2 cup Parmesan cheese, sour cream, 2 slices Swiss cheese, tarragon and salt and pepper to taste, Bring to low boil over med-high heat and then reduce heat to low and simmer, stirring frequently for 10 minutes or until the sauce has reduced by 1/3 and is thick
6. In a 3-quart casserole dish, combine the mashed cauliflower, meat mixture and sauce. Once all ingredients are well incorporated, cover the top with remaining Swiss cheese and Parmesan cheese
7. Bake for 25 minutes or until Parmesan cheese on top is golden brown and has formed a crust
8. Garnish with parsley