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!
FOR THE CHICKEN, MELT:
FOR THE CASSEROLES, HOLLOW:
A refreshing salad dressed with a sweet and simple dressing is the perfect foil for this rich, savory casserole.
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.
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.
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.
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.
% Daily Value*
Total Fat 39g 60%
Saturated Fat 21g 105%
Cholesterol 258mg 86%
Sodium 926mg 38%
Carbs 41g 13%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.