Chicken and Gravy Stuffed Baguette

Oh my!!! This recipe was a complete "test run", as in total experiment. It's freakin' incredible - skillet browned chicken and creamy country gravy, stuffed into a French baguette and topped with parmesan cheese. Then, the stuffed baguette is baked until the bread is crispy on the outside and tender on the inside (and spiked with the gravy). This is a MUST for your recipe to-do list.

About the baguette: I used a classic French baguette. Use whatever you want, but note that sourdough and Italian baguettes will be wider, so you won't need to scoop out as much of the bread to make a channel. Also, my baguette was about 2 inches longer than my baking sheet - so I trimmed off the end!

About the "channel": To make room for the chicken, you need to create a "channel" down the length of the baguette. Use whatever tools you find easiest to do the job - I used a small knife to cut through the crust and then I used my hands to remove the bread.

Don't throw away the bread you pulled from the channel! Pop it in a freezer bag and freeze for up to 3 months. You can use it to make stuffing, dressing, French onion soup, croutons, and more!

Chicken and Gravy Stuffed Baguette

1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
Salt and ground black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken broth
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 cup milk (I used 2%)
1 French baguette
1-2 tablespoons grated parmesan cheese

Heat the oil in a large skillet over medium-high heat.

Add the chicken and cook until golden brown on all sides, stirring frequently. Season the chicken with salt and pepper.
Remove the chicken from the skillet, leaving any brown bits on the bottom of the pan. Set the chicken aside.

Melt the butter in the same large skillet over medium heat.

When the butter is bubbly, whisk in the flour.

Keep whisking until blended and smooth, scraping up the brown bits from the bottom of the pan.

Whisk in the broth, onion powder, garlic powder and paprika and bring to a simmer.

Whisk in the milk and bring to a simmer.

Return the chicken to the pan and simmer for 5 minutes, until the gravy is thick and creamy.

Meanwhile, using a small knife, cut a channel into the length of the baguette, leaving about 1-inch of bread on the bottom. Scoop out the rest.

Place the baguette on a baking sheet and spoon the chicken and gravy into the channel. Top with the parmesan cheese.

Bake for 10 to 15 minutes, until the baguette is warm (crisp on the outside and soft on the inside). Slice crosswise and serve warm.

Serves 4