Preheat oven to 400. Coat a small baking sheet with nonstick
Melt butter over medium-high heat in a saute pan. Add chicken
and saute until beginning to brown, about 5 minutes.
Stir in shallots and saute until softened, 2 minutes. Sprinkle
mixture with flour, cook 1 minutes.
Combine apple juice and broth; slowly add, stirring constantly to
Stir in cream, parmesan, mustard, and thyme; simmer after each
addition until sauce is thickened, about 5 minutes. Add broccoli;
season with salt and cayenne. Reduce heat to low.
Hollow out loaves by cutting off tops and tearing out insides.
(Remove as much bread as possible.) Compress any remaining
bread inside to make room for filling. Toast loaves directly on oven
rack, about 5 minutes; remove to prepared baking sheet.
Arrange ham slices in bottom of each loaf. Using slotted spoon,
divide chicken mixture evenly between loaves, reserving sauce in
pan. Top the chicken in each loaf with a slice of swiss and sprinkle
with 1 tsp. parmesan.
Bake casseroles until cheese melts, 7-10 minutes. (For extra
browning, broil casseroles on high, 3-5 minutes.)
Serve each casserole with reserved cream sauce.
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