Keto Chicken Ham Alfredo Casserole Thing

So I've been on a Keto diet for 4 months and have been REALLY missing Lasagna. I stumbled across a (poorly written) recipe for a white chicken and broccoli lasagna. I looked at it and decided I could adapt it for my diet. I've lost 60lbs on this keto diet in 4 months and I no longer have to worry about diabetes. So I've been pretty religious.

The original recipe was missing measurements, so after a lot of searching and guessing, I came up with this. This is the first time I've tried making it, so bear with me. It's in the oven right now and will be finished by the time I finish this Instructable! I didn't realize I was gonna turn this into an Instructable until I got started and missed some photos. I'm struggling trying to get this done, so take it easy. Questions and suggestions welcome.

Tools:

Large frying pan

Saucepan

Large bowl (I used a salad sized serving bowl)

9x13 inch pan (I thought that was too big, so I used a 9x9)

Cooking spray

whisk

measuring spoons and cups

Spatula

Cutting board

Sharp knife

Solid serving spoon

Ingredients

Diced chicken (it says 4 breasts, I used a 16oz bag of diced chicken and cheated)

1 onion, chopped

1lb sliced deli ham

12oz broccoli (Original recipe said frozen, might've been easier, but I had a fresh bag of Broccoli and Cauliflower in the right size)

Minced garlic (the original recipe said 2 cloves. They lie. Always add more)

8oz shredded cheese (It said mozzarella, but I added some Monterey Jack too)

1 cup parmesan cheese

1/4 tsp Salt

1 cup chicken broth

1 cup Heavy Cream (Keto, remember?)

Spices to taste. Basil, Oregano, Marjoram, Hers Provencal, Italian Seasoning, etc. 1 tsp if you need a measurement

1Tbsp Olive Oil

5 Tbsp butter (use salted)

5Tbsp flour alternative, Almond or Coconut. See Notes

So the original recipe called for 4 breasts of chicken to be diced and fried up. I cheated and got a 16oz bag of diced chicken for fajitas. I ended up dicing up the onion and a half dozen cloves of garlic together and put them in the frying pan with the olive oil.

In retrospect, I don't think I'd use the fresh bag of broccoli and cauliflower again, as the pieces were a bit big. I did try to chop it up, but I know I missed some pieces.

I added it all to the pan and cooked it until the onions were translucent. At that point, I dumped it all into the salad serving bowl and put the chicken in the pan to heat it up. After a bit, I dumped it with the veggies and used the serving spoon to mix it up properly and then put it aside on the stove.

I put the 5 Tbsp of butter in the saucepan and left it on the stove. I took the next couple of minutes to measure out the rest of the ingredients. I used a bullion cube to make the chicken broth. I measured out a cup of water and heated it (with the cube) in the microwave for a minute and a half. I measured out the heavy cream, parmesan, and got the spoons together for the basil and salt and put them with the spices. I put the 5 Tbsp of coconut flour in another coffee cup. Hey! They work.

I turned the butter on low and slowly melted it. Once melted, I slowly whisked in the flour to create a roue. I got that together and then slowly added the cream and broth. I stirred quite a bit while I waited for it to thicken. You'll notice it thicken when the liquid sticks to the side of the pan and doesn't immediately roll back down. This is where I started to photograph the process. I put the pan together while stirring frequently.

Turn your oven on to 375 degrees at this point and make sure it preheats.

I sprayed the pan down with cooking spray. The original recipe said lightly greased, but I am a bachelor, living alone, so I prefer easy and really got it good.

I took the ham and lined the sides and bottom of it with slices. I put the pan aside while I finished the sauce.

Once the sauce thickens, remove it from the heat. At that point, whisk in the parmesan cheese and 1/4 cup of shredded cheese (this is where I used the Monterey Jack), along with the salt and basil.

Side note, in the future, I would experiment with different spices. Maybe Oregano, Marjoram, Provencal Herbs, or an Italian blend. (It did start out as a lasagna).

Once everything is blended and melted, I poured it all into the salad bowl with the chicken and vegetables. I used the spoon to fold it all in together and got everything coated.

I grabbed the bowl and took it over to the pan. I used the spoon to ladle the mix into the bottom of the pan. I tried to keep it even and then added another layer of ham.

Repeat with the rest of the mixture. I ended up with 2 layers and a third layer of ham on the top

I put roughly 3/4 cusp of Mozzarella cheese over the top and put it in the oven for 30 minutes.at 375 degrees F

I realize the picture isn't the greatest, but here is what I got after I took it out of the oven.

Like I said, this is the 1st iteration of this.... amalgam of a lasagna. The best description I can come up with is calling it a casserole. I haven't cooked in a long time. I usually live off of rotisserie chickens, my air fryer, salads, and it used to be my microwave, but not so much anymore. . I am not sure what I'd serve it with as it is specifically for a Keto diet. Maybe a chaffle or keto wrap to sop up all that delicious alfredo sauce. It also has the benefit of being gluten free.

In the future, in addition to different spices (Provencal Herbs sound amazing), I will also try adding cheese and different blends, maybe change it to an almond flour, I'm open to suggestions, comments, and gentle criticisms. If you read this to the end, thanks. If you tried it and liked it, please let me know :).

Update... Flavor was excellent, but there was a little too much watery liquid or grease. I am assuming that is from the ham, it was the cheap stuff by the hot dogs. For the next iteration, I'd think about dredging the ham in coconut flour and see if that soaks some of it up. Or maybe using some thin ham steaks. Could also have used a bit more cheese and garlic. And the Provencal herbs would be an awesome addition/substitution. Either way, it tasted amazing

2nd Update... I used super fine, blanched almond flour. It gave it a slightly gritty texture, but was really good. Better than the coconut flour. I ditched the Basil and added Marjoram, Oregano, and Italian Seasoning to taste. I added 8oz of cheese to the sauce. This time it was a blend of Mozzarella and Colby Jack. Then I used another 6oz of Mozzarella on the top, along with more parmesan cheese. Ham was Black Forest flavor. Less liquid this time, but not a lot less. Might want to dredge the ham in almond flour. Came out amazing and when I took it to Christmas dinner, I was asked for the recipe. It was a big hit.