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Chicken Casserole with Apples and Le Guillaume Tell

4 portions


  • 60 ml (4 tbsp.) butter
  • 2 French shallots, finely chopped
  • 250 ml (1 cup) celery, chopped
  • 2 garlic cloves, chopped
  • 250 ml (1 cup) carrots, finely diced
  • 3 potatoes, diced
  • 30 ml (2 tbsp.) flour
  • 500 ml (2 cups) milk
  • 250 ml (1 cup) poultry stock
  • 250 ml (1 cup) Le Guillaume Tell cheese, diced
  • 2 red apples, diced
  • 2 cooked chicken breasts, chopped
  • 250 ml (1 cup) cooked broccoli pieces
  • Salt and freshly ground pepper


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • In a large frying pan, melt half the butter and brown shallots, celery, garlic, carrots and potatoes. Add salt and pepper.
  • Continue cooking for about 8 to 10 minutes, until vegetables are tender. Set aside.
  • Melt the remainder of butter in a saucepan.
  • Add flour and mix. Continue cooking for 1 minute.
  • Add milk and poultry stock, and cook until the mixture thickens.
  • Add half the cheese.
  • Add the vegetable mixture, potatoes and pieces of chicken and broccoli. Season with salt and freshly ground pepper.
  • Place in a gratin dish.
  • Top with the remainder of cheese, and broil in the oven until cheese melts.
  • Suggestion
  • This recipe can also be made with another soft cheese with a washed rind, such as Le 14 Arpents.

You can use these cheeses for this recipe


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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