Why Make This Recipe
Chicken Blue Ribbon is a comforting and delicious casserole that brings together the best of tender chicken, smoky ham, and creamy Swiss cheese. This recipe is perfect for family gatherings, potlucks, or simply a cozy dinner at home. It’s easy to prepare and requires minimal ingredients, making it an ideal choice for busy weeknights. The crispy Panko topping adds a delightful crunch, making every bite satisfying.
How to Make Chicken Blue Ribbon
Ingredients:
- 5 cups shredded chicken
- 9 ounces sliced deli-style black forest ham, cut into strips (about 9 slices)
- 8 ounces sliced Swiss cheese (about 12 thin slices)
- 6 Tablespoons unsalted butter
- 1 Tablespoon Dijon mustard
- 1 Tablespoon freshly squeezed lemon juice (optional)
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg (optional)
- ¼ teaspoon cayenne pepper (optional)
- 6 Tablespoons all-purpose flour
- 3 cups whole milk
- 1 ½ cups Panko breadcrumbs
- 4 Tablespoons unsalted butter, softened to room temperature
- Chopped parsley (optional)
Directions:
- Preheat the oven to 350°F and spray a 9×13-inch casserole dish with nonstick cooking spray.
- Evenly spread 5 cups shredded chicken into the baking dish.
- Layer 9 ounces sliced black forest ham over the chicken.
- Place 8 ounces sliced Swiss cheese evenly over the ham, overlapping the slices to fit the dish.
- Melt 6 Tablespoons unsalted butter in a saucepan over medium heat. Whisk in 1 Tablespoon Dijon mustard, 1 Tablespoon freshly squeezed lemon juice (if using), 1 teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon nutmeg (if using), and ¼ teaspoon cayenne pepper (if using).
- Sprinkle in 6 Tablespoons all-purpose flour and whisk until it forms a paste.
- Slowly add 3 cups whole milk, a quarter of a cup at a time, whisking until smooth after each addition.
- Once all the milk has been added, simmer the mixture for 4 minutes or until it thickens, whisking occasionally.
- Pour the sauce over the cheese layer and spread it evenly.
- In a small bowl, combine 1 ½ cups Panko breadcrumbs and 4 Tablespoons softened butter. Spread this mixture evenly over the casserole.
- Bake uncovered for 30-40 minutes, or until the sauce is bubbling and the topping is golden brown.
- Remove the dish from the oven and let it sit for 5 minutes before serving. Sprinkle with chopped parsley if desired.
How to Serve Chicken Blue Ribbon
Serve Chicken Blue Ribbon warm right from the oven. It pairs well with a simple green salad or steamed vegetables for a complete meal. You can also enjoy it with some crusty bread or over rice for added heartiness.
How to Store Chicken Blue Ribbon
Store any leftover Chicken Blue Ribbon in an airtight container in the refrigerator. It will last for about 3-4 days. To reheat, simply warm it in the oven or microwave until heated through.
Tips to Make Chicken Blue Ribbon
- For added flavor, consider seasoning your chicken with herbs before layering it in the casserole.
- If you don’t have Swiss cheese, feel free to use mozzarella or cheddar as a substitute.
- To make it a bit healthier, you can use whole-grain Panko breadcrumbs.
Variation
You can customize Chicken Blue Ribbon by adding vegetables like spinach or broccoli to the layers. This adds color, flavor, and nutrients to the dish.
FAQs
Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken is a great time-saver and adds excellent flavor. Simply shred the chicken and layer it as directed.
Is there a gluten-free option for this recipe?
Absolutely! You can use gluten-free flour and breadcrumbs to make this casserole gluten-free.
How can I make the casserole spicier?
If you enjoy a little heat, increase the cayenne pepper or add diced jalapeños to the layers. Adjust according to your taste!
Chicken Blue Ribbon
Ingredients
Main Ingredients
- 5 cups shredded chicken Use rotisserie chicken for convenience.
- 9 ounces sliced deli-style black forest ham, cut into strips About 9 slices.
- 8 ounces sliced Swiss cheese About 12 thin slices.
Sauce Ingredients
- 6 Tablespoons unsalted butter For the sauce.
- 1 Tablespoon Dijon mustard
- 1 Tablespoon freshly squeezed lemon juice Optional.
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg Optional.
- ¼ teaspoon cayenne pepper Optional.
- 6 Tablespoons all-purpose flour
- 3 cups whole milk
Topping Ingredients
- 1 ½ cups Panko breadcrumbs
- 4 Tablespoons unsalted butter, softened to room temperature
- to taste Chopped parsley Optional, for garnish.
Instructions
Preparation
- Preheat the oven to 350°F and spray a 9×13-inch casserole dish with nonstick cooking spray.
- Evenly spread 5 cups shredded chicken into the baking dish.
- Layer 9 ounces sliced black forest ham over the chicken.
- Place 8 ounces sliced Swiss cheese evenly over the ham, overlapping the slices to fit the dish.
Making the Sauce
- Melt 6 Tablespoons unsalted butter in a saucepan over medium heat.
- Whisk in 1 Tablespoon Dijon mustard, 1 Tablespoon freshly squeezed lemon juice (if using), 1 teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon nutmeg (if using), and ¼ teaspoon cayenne pepper (if using).
- Sprinkle in 6 Tablespoons all-purpose flour and whisk until it forms a paste.
- Slowly add 3 cups whole milk, a quarter of a cup at a time, whisking until smooth after each addition.
- Once all the milk has been added, simmer the mixture for 4 minutes or until it thickens, whisking occasionally.
Assembly and Baking
- Pour the sauce over the cheese layer and spread it evenly.
- In a small bowl, combine 1 ½ cups Panko breadcrumbs and 4 Tablespoons softened butter. Spread this mixture evenly over the casserole.
- Bake uncovered for 30-40 minutes, or until the sauce is bubbling and the topping is golden brown.
- Remove the dish from the oven and let it sit for 5 minutes before serving. Sprinkle with chopped parsley if desired.