Prep 45 mins
Cook 30 mins
I made it the first time because I was craving something that was sort of like a chicken cordon blue, but with bacon, broccoli and provolone, since that's what I had in the fridge! I also wanted it to be a casserole so my wife could make it when she got home from. So I made it in the morning, put it in a baking dish in the fridge and they cooked it up when they got home. If you're not a big fan of mustard, certainly reduce it, or omit it altogether, it should still be just as good.
- 3 lbs boneless skinless chicken breasts
- 1⁄2 lb bacon
- 2 cups broccoli
- 8 ounces provolone cheese, shredded
- 1 cup chicken broth
- 1⁄4 cup heavy cream
- 1⁄4 cup Dijon mustard
- 1 teaspoon oregano
- 1 teaspoon basil
- Pre-heat oven to 350.
- Cut bacon into 1" pieces and fry until mostly crisp.
- Cut chicken into cubes and cook in a frying pan until it is no longer pink.
- Place chicken and bacon into a bowl, and put in the fridge to cool.
- In a mixing bowl combine broth, cream, mustard, herbs and salt and pepper to taste.
- When chicken and bacon has cooled most of the way, stir in shredded cheese and broccoli.
- Place chicken mixture into a casserole dish, then pour sauce over the top.
- If cooking immediately, place in oven and bake 25-30 minutes, or until cheese is melted.
- To refrigerate for later, cover dish with tin foil and place in fridge. When ready to cook, pull casserole out of the fridge and preheat the oven to 350. Bake, covered for 30 minutes, then uncover dish and bake for another 10 minutes, or until the cheese is melted and the food is hot all the way through.
My low carb honey and guests LOVED this. I used frozen broccoli and squeezed the water out of it so that it wouldn't make the whole dish water-logged. I cut down on the chicken stock, too, for the same reason. I doubled the bacon. I left it covered for the duration of the cooking time. Next time I might add in some sauteed onions. Faleminderit SHUME (thanks a lot!).
Sorry.....but this recipe basically bombed for me and I've been a low carb cook for several decades. In my opinion, these are the reasons it was a flop: 1. need to precook the broccoli. So, after I spent quite a bit of time making this, once it was in everyone's bowl (three men & myself) they all noticed right away the broccoli was hard as a brick. I then had to fish out all the broccoli and put it in the microwave.....this caused the chicken to become overcooked and kind of hard. 2. This dish needs more veggies (so next time I try it, I'll add garlic, onions, mushrooms & perhaps some celery 3. It was very runny.....more like a soup so I wouldn't call this a casserole....so a thickening agent is needed. 4. Though the sauce wasn't bad, to me it was very bland so we ended up adding Frank's Red Hot sauce...so I was kind of "Buffalo Chicken Soup." 6. Putting the bacon and chicken in the refrigerator was totally unnecessary and a waste of time. 7. I'd add another cheese next time with the provolone because I think this was the reason it tasted bland. 8. You don't need to cook the chicken until it's no longer pink since it's going in the microwave for 30 minutes. In short, and not to be mean, but this whole "casserole" needs to be reworked.
I altered the recipe in the following ways: swiss cheese, added onion and garlic while sauteeing chicken and added asparagus with the broccoli. I can't place what it was, perhaps the vegetables I used, that made this "just okay." I will try again with some different combinations because swiss, bacon and chicken are 3 of my favorite ingredients!