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Lunch / Dinner

Chicken Cordon Bleu Casserole with Creamy Mustard Sauce

Breaded and baked chicken Cordon Bleu is a frozen-food aisle staple these days. Our fresh rendition of the stuffed chicken skips the tedious pounding, rolling, and breading of the original, but keeps the flavor with layers of chicken, ham, and cheese stuffed — not into a chicken breast — into a freshly toasted bread bowl!

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Ingredients

FOR THE CHICKEN, MELT:

COMBINE:

FOR THE CASSEROLES, HOLLOW:

A refreshing salad dressed with a sweet and simple dressing is the perfect foil for this rich, savory casserole.

Instructions

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

For the chicken, melt butter over medium-high heat in a sauté pan. Add chicken and sauté until beginning to brown, about 5 minutes.

Stir in shallots and sauté until softened, 2 minutes. Sprinkle mixture with flour, cook 1 minute.

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.

For the casseroles, hollow out loaves by cutting off tops and tearing out insides. (Remove as much bread as possible.) Compress any remaining bread inside loaves to make room for filling. Toast loaves directly on oven rack, about 5 minutes; transfer to prepared baking sheet.

Arrange ham slices in bottom of each loaf. Using a slotted spoon, divide chicken mixture 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 casseroles with reserved cream sauce.

To reduce the risk of flour lumps, continuously stir chicken in the pan as you slowly add the juice mixture.

To reduce the risk of flour lumps, continuously stir chicken in the pan as you slowly add the juice mixture.

For the best bowls, hollow out the loaves as much as possible without tearing the bottom or sides.

For the best bowls, hollow out the loaves as much as possible without tearing the bottom or sides.

Spoon the chicken mixture on top of the ham lining the bottom of each bread bowl.

Spoon the chicken mixture on top of the ham lining the bottom of each bread bowl.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

These recipes are bound to make the transition to sweater weather a lot easier and way more delicious.

No thanks, I don't want a free download