Chicken Cordon Bleu Crumble

Do I have a yummy dish to share this morning!  This is a combination of 3 different recipes, so I'm calling it an original.  I love cordon bleu, but I don't make it very often because it can be time consuming and to be honest, my kids just don't appreciate it.  This comforting dish lets you enjoy the flavor without the fuss.   The crumble topping can be used in a variety of different dishes, including Chicken Pot Pie.  It is easy to make and tastes great!

Chicken Cordon Bleu Crumble
Serves 6

For the Chicken and Sauce:

4 tablespoons butter
1 pound boneless, skinless chicken breasts cubed (about 2-3 chicken breasts)
1/2 cup minced yellow onion
2 cloves garlic, finely minced
2 tablespoons flour
½ cup apple juice (I used chicken broth)
1 cup chicken broth
1/2 cup heavy cream
1/4 cup freshly grated Parmesan cheese
2 tablespoons prepared Dijon mustard
1 teaspoon dried thyme
3 cups broccoli florets
Salt and cayenne pepper to taste
Shredded Swiss cheese (I used a combination of mozzarella and provolone)

Crumble Topping:

2 c. flour
2 tsp baking powder
3/4 tsp salt
1/2 tsp pepper
1/8 tsp cayenne pepper
6 Tbsp unsalted butter, chilled and grated on a coarse cheese grater
3/4 c. Parmesan cheese
1 c. heavy cream

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 just begins to brown. Stir in the onions and garlic and cook, stirring often, until softened, 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 and shredded cheese; season with salt and cayenne pepper to taste. Allow the cheese to melt, stirring occasionally.  Pour into a 9 x 13 baking pan that has been sprayed with non-stick cooking spray.

FOR THE TOPPING:

Combine flour, baking powder, salt, pepper, and cayenne in large bowl. Sprinkle butter pieces over top of flour. Using fingers, rub butter into flour mixture until it resembles coarse cornmeal. Stir in Parmesan. Add cream and stir until just combined. Crumble mixture into irregularly shaped pieces onto a baking sheet. Bake at 450-degrees until fragrant and starting to brown (10-13 minutes).

Scatter the crumble topping evenly over the chicken/broccoli filling. Bake at 400-degrees until filling is bubbling and topping is well browned (about 12-15 minutes).

Source:  A Mommy's original recipe