Chicken Cordon Bleu Bread Bowls

I am a huge fan of chicken cordon bleu. I also happen to love soup in bread bowls. When I came across this recipe for Chicken Cordon Bleu in bread bowls, I knew I had to give it a try. Oh.My.Gosh. Epic discovery: soup is not the only thing that tastes amazing inside a bread bowl! In fact, I may have even liked these even more than soup in bread bowls.
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The toasted cheese on top is enough to make me swoon. I used mozzarella, but you can use swiss cheese if you prefer.
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When you dig in, every bite is filled with chicken, ham, broccoli, and a delicious creamy sauce. Heaven in a bowl I tell ya!
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If you like chicken cordon bleu, you have really got to give these a try!

Chicken Cordon Bleu Bread Bowls

2 Tbsp butter
1 pound boneless, skinless chicken breasts, cubed
1/2 cup finely diced onion
2 cloves garlic, minced
1/4 cup flour
1 3/4 cup chicken broth
1/2 cup cream
1/4 cup freshly grated Parmesan cheese
1 Tbsp mustard
1 tsp dried thyme
Salt and pepper to taste
2-3 cups chopped broccoli
8-10 slices deli ham, chopped
1/4 cup fresh grated Parmesan cheese
1 cup mozzarella cheese
6 bread bowls

Melt butter in a large pan over medium high heat. Add chicken and cook for 3-4 minutes. Add onion and garlic and cook for 3 more minutes. Add flour. Cook and stir for at least 1 minute. Add chicken broth, cream, 1/4 cup Parmesan, mustard, thyme, salt, pepper, and broccoli. Reduce heat and simmer for 5-6 minutes. Stir in ham and head through. Spoon mixture into bread bowls that have been placed on a foil lined cookie sheet. Sprinkle with parmesan cheese, then mozzarella. Place on the top rack of the oven, and broil for about 4 minutes, or until cheese starts to brown. Serve immediately.

Notes:
I used homemade bread bowls, but you can certainly use store bought.

Recipe adapted from Mel’s Kitchen Cafe

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Comments

  1. Made this tonight- with your homemade bread bowls- and everyone loved it. Even my most picky 2 year old. I was shocked when he kept taking bites. :) Thank you!!

  2. Looks delicious. I was wondering what kind of cream did you use or would you recommend?