Chicken Cordon Bleu Bread Bowls
This chicken cordon bleu bread bowl recipe is all the flavors of chicken cordon bleu wrapped up in a deliciously hearty bread bowl.
Get ready to think beyond soup-in-bread-bowls because this meal will knock your socks off.
All the flavors of chicken cordon bleu wrapped up in a deliciously hearty bread bowl, smothered in a creamy, decadent, flavorful sauce and baked to bubbly, cheesy perfection.
Who knew a bread bowl could be so delicious filled with something so not-soup-ish!
This bread bowl is packed with chicken, ham, and broccoli and topped with a silky Swiss and light mustard sauce. Beyond delicious. Beyond.
What to Serve With This
- Artisan or Italian Bread Bowls
- Simple green Salad (or for an extra special salad this Spinach Salad with Spicy Nuts)
- Fresh, seasonal fruit
One Year Ago: Teriyaki Meatballs
Two Years Ago: Quick and Delicious Clam Chowder
Three Years Ago: No-Knead Bread Revolution
Chicken Cordon Bleu Bread Bowls
Ingredients
For the Chicken and Sauce:
- 4 tablespoons butter
- 1 pound boneless skinless chicken breasts, cubed (about 2-3 chicken breasts)
- ½ cup minced yellow onion
- 2 cloves garlic, finely minced
- 2 tablespoons flour
- ½ cup apple juice
- 1 ¼ cups chicken broth
- ½ cup heavy cream
- ¼ cup freshly grated Parmesan cheese
- 2 tablespoons prepared yellow mustard
- 1 teaspoon dried thyme
- 2-3 cups broccoli florets
- Salt and cayenne pepper to taste
To Assemble:
- 4-6 medium round regular or sourdough bread bowls (see note)
- 8-10 thin slices smoked ham
- 1 cup grated Swiss cheese
- ¼ cup freshly grated Parmesan cheese
Instructions
- Preheat the oven to 400 degrees. Line a large rimmed baking sheet with foil and lightly coat the foil with cooking spray.
- Place the broccoli florets in a microwave-safe bowl and cover with plastic wrap or a tight fitting microwave-safe lid. Microwave on high for 3-4 minutes until tender but still bright green. Remove the plastic wrap and set aside.
- In a 10- or 12-inch skillet, melt the butter over medium heat. Add the chicken and saute until the chicken begins to brown but isn’t cooked all the way through, about 3-4 minutes. Stir in the onions and garlic and cook, stirring often, until softened (when chicken is still slightly pink), about 2 minutes. Sprinkle the flour over the chicken/onion mixture and stir to incorporate. Cook, stirring, constantly for one minute.
- Gradually add the chicken broth and apple juice, stirring constantly to avoid any clumps from forming. Stir in the cream, Parmesan cheese, mustard and thyme. Simmer for about 5-6 minutes, until the mixture is thickened and bubbly. Stir in the broccoli; season with salt and cayenne pepper to taste. Remove from heat.
- Hollow out the inside of the bread bowls by cutting off the tops and tearing out the insides. I like to leave about a 1/4-inch edge along all sides of the bread bowl. Compress the remaining bread together to firm up the sides and make room for the filling. Place the bread bowls on the prepared baking sheet and toast them for about 5 minutes in the preheated oven.
- Remove the toasted loaves from the oven and arrange the ham slices in the bottom of each loaf. Using a slotted spoon, divide chicken mixture evenly between loaves, reserving about 1-2 cups sauce in the pan for serving. Top the chicken mixture in each loaf with shredded Swiss and a sprinkle of Parmesan cheese.
- Bake the bread bowls until the cheese melts, about 10-15 minutes. Serve each bread bowl with reserved cream sauce.
Notes
Apple Juice: if you don’t have apple juice on hand, you can omit the apple juice and increase the chicken broth to 1 3/4 cups.
Bread Bowls: here is my favorite homemade version.
Serving: 1 Serving, Calories: 686kcal, Carbohydrates: 16g, Protein: 51g, Fat: 46g, Saturated Fat: 25g, Cholesterol: 211mg, Sodium: 1536mg, Fiber: 2g, Sugar: 5g
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Recipe Source: adapted from Mindika Moments who adapted it from Cuisine at Home
Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
This was so good! I used leftover ham from thanksgiving. My kids and husband loved it.
Hey Mel, I’m not a swiss cheese fan. Any other cheese you might suggest that would go good with this?
Hi Mandy – you could try gouda or fontina or even Monterey jack.
I made these about a year ago and the whole family loved them. But now I can’t remember what I used for the cream. All I saw at my grocery store that said “heavy” was whipping cream. Can I use that?
Nancy – yes, heavy whipping cream should work just fine.
Do you know if this can be made ahead of time and frozen? I am hoping to serve this at our Relief Society Birthday Dinner.
Hi Camille – I don’t think this would be the best recipe to freeze and serve later. I’m afraid the bread might get way too soggy. However, I haven’t actually tried it so if you have time for a test run, you might find it could work.
I made these for company too. They were a hit.. so delicious! This is definitely going on my ‘make again soon’ list. Thank you so much! YUM
I modified this recipe as a fondue and it was SO GOOD! I just made the sauce sans chicken and served it with bread chunks, red bell pepper strips, carrots, cherry tomatoes, red potatoes, and broccoli. Yum!!!
has anybody tried to make the chicken with sauce in the morning and just reheat it before you put it in the bread bowls?
I halved this recipe and made it for just my hubby and me. It turned out absolutely fabulous! I was excited to try it because it sounded different then anything I had ever tried before (apple juice, mustard and thyme? I had no idea what that would taste like). The sauce turned out light and creamy (even with milk substituted for cream) and it looked (and tasted) so fancy! Thanks for another great recipe!
Kat – thanks for your review of this recipe! I’m so glad you and your husband liked it.
*Dumb question alert*
What is “prepared yellow mustard”? Is that the kind that I have in my fridge or is it a spice? (I hang my head in shame 🙁 ! )
Thanks!
Natalie – lift that head up! No hanging heads in shame here. I love and welcome any question (except for the “why can’t you post healthier recipes” variety). Anyway, yes, prepared yellow mustard is the classic French’s (or whatever brand you prefer) of yellow mustard…the kind you would squeeze on a ham and cheese sandwich.
These were fantastic!!! I always love me some chicken cordon bleu recipes, and this was another great way to make it! I had my husband make me some bread bowls (did I mention we bought a Great Harvest?!), so it was really fast and easy for me! Thanks again!
Just wanted to say I made these the other night for dinner. They were soooo yummy.
Thanks for a great go to recipe. Plus it was really easy to make.
Thanks, Jane!
The 8-10 thin slices smoked ham….it that just deli smoked ham, like you would use on a sandwich or is it something else? Thanks, I am excited to try it!
SJ – yes, I just used deli-sliced ham.
Couldn’t resist featuring this…Thanks!
Mel – I made these last night for dinner guests – see how much I trust you! 🙂 They were amazing! These are my new favorite! I went the easy route and bought my bread bowls. They were a little big and the recipe filled 5 of them about 3/4 of the way. Next time I will only make 4 because I could have eaten more!
Camille – I’m both honored and scared that you trust me that much. 🙂 Glad this worked out – I was wondering how it would go for you after we talked about it.
i’ve never considered filling a bread bowl with anything other than soup. i like your broad thinking, mel, and i like your creation here.
Your “food photos” are always so amazing. They are often the reason I try your recipes.
Yummy! What a great idea, a must try I think.
Wow! This looks like the most comforting and decadent meal I’ve seen in ages! Definitely bookmarking this one!
My husband thinks these look delicious! Another encouraging recipe (made your broccoli and cheese in store bought bread bowls), can’t wait to try it.
These sound and look pretty darn divine!!! I’m printing the recipe to try soon:) Thanks!
This looks amazing! I think I’m going to try and make this tomorrow . . . but do you have a suggestion for a substitute for the broccoli? I like broccoli, but the hubby hates it . . .
Sarah – you could probably sub almost any vegetable your husband likes – peas, carrots, asparagus.
I think I just died and went to heaven. I mean, Cordon Bleu + Bread Bowl??!! Heaven.
Mel, this was really, really good! And it made a beautiful presentation too. Great taste, easy to make and assemble (especially since I had bread bowls in the freezer) and a great meal to serve to company because it truly is restaurant quality in taste and presentation. Thank you so much for sharing another great recipe!
Renee – thanks so much for checking back in! I was wondering all day how it turned out after reading your comment that you were going to make it. I’m thrilled you loved it!
Looks amazing. I’m pretty sure I couldn’t resist anything served in a bread bowl. 😉
This looks amazing. Can’t wait to give it a try!
-Krystal @ recipesofacheapskate.blogspot.com
I love anything in a bread bowl, but this looks absolutely amazing!!!
Holy crap. I know what I’m making for dinner tonight! And I have four bread bowls in the freezer. Running out now to get the ham and swiss cheese! I shall return and report!! 😉
These look divine! Help me though–I have tried your bread bowls a couple of times and they end up kind of flatish. Not like frisbee or hockey puck flat, but not a nice, high, round bread bowl. Any suggestions?
Hey Cammee – I’ve had that happen a time or two with the bread bowls and I would definitely suggest adding more flour. I always lean on the side of slightly overflouring my bread bowls. It helps them hold their shape and rise nicely. If they are already shaped and rising on the baking sheet and you notice them flattening, pull each one off, knead in about a tablespoon or two more flour, reshape and set them back on the baking sheet to rise. Hope that helps!
This looks amazing! I am wondering if I could make mini versions of this, like for appetizers. Just dice everything smaller? I wonder if that would work….
Jenna – I think that would work – but would probably take you at least half a year to do! However, the result would be stunning and delicious.
Could you use white wine in place of the apple juice?
Heather – yes, you could use white wine. I believe that was in the original recipe but since I usually don’t have wine on hand to cook with, apple juice is a great substitution.
This looks amazing. A-mazing. You are a wonder with those bread bowls!
umm i just passed out. that looks delicious. Im TERRIBLE! at making bread bowls though. everytime ive tried(which is only twice, but still traumatic) has been a disaster.. I may have to try again though for this recipe.
I’ve never made anything in a bread bowl Now’s the time!
I really want to make these! Wish I wasnt on a low carb diet!!! maybe I’ll have to cheat one day!
Can I come to your house for these? I absolutely love anything in a bread bowl!
OH MY! This looks awesome! I can’t wait to try it!
i would have never thought of something like that. it looks decadent and delicious!!
This looks great. Thanks for sharing. 🙂
WOW! You have done it again, Melanie! This looks so delicious and elegant…it would be great for entertaining! What a great new twist on the classic Chicken Cordon Bleu recipe. I can’t wait to try it!