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Chicken Cordon Bleu Casserole in bread bowl Recipe


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     Chicken Cordon Bleu Casserole in bread bowl

Category   Entrees - Maindishes
Sub Category   None
Servings   2
Preptime   40 Minutes

2 tbsp. unsalted butter
12 oz. bonesless, skinless chicken breast, cubed
1/4 cup minced shallots
1 tbsp. all-purpose flour
1/2 cup apple juice or cider
1/2 cup low-sodium chicken broth
1/4 cup heavy cream
2 tbsp. grated parmesan
1 tbsp. stone-ground mustard
1/2 tsp. dried thyme
1 cup broccoli florets, blanched
Cayenne pepper
2 round sourdough loaves (6-inch)
2-4 thin slices smoked ham (2 oz.)
2 slices swiss cheese
2 tsp. grated parmesan

Preheat oven to 400. Coat a small baking sheet with nonstick spray. 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 avoid clumping. 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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