Chicken Blue Ribbon

Why Make This Recipe

Chicken Blue Ribbon is a delicious and hearty casserole that combines tender shredded chicken, savory black forest ham, and creamy Swiss cheese. It captures comfort food flavors in a simple dish that is perfect for family dinners or gatherings. This recipe is not only easy to prepare but also offers a delightful crunch from the Panko breadcrumbs topping. Whether you’re hosting a potluck or just looking for a warm meal to enjoy at home, Chicken Blue Ribbon will surely impress!

How to Make Chicken Blue Ribbon

Ingredients

• 5 cups shredded chicken
• 9 ounces sliced deli-style black forest ham, cut into strips
• 8 ounces sliced Swiss cheese
• 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 shredded chicken into the baking dish. Layer sliced black forest ham over the chicken. Place Swiss cheese over the ham, overlapping the slices. Melt butter in a saucepan over medium heat. Whisk in Dijon mustard, lemon juice, garlic powder, salt, nutmeg, and cayenne pepper. Sprinkle in flour and whisk until it forms a paste. Slowly add milk, a quarter cup at a time, whisking until smooth. Allow sauce to simmer for 4 minutes until thickened. Pour sauce over cheese layer, covering evenly. Combine Panko breadcrumbs with softened butter and spread over the casserole. Bake uncovered for 30-40 minutes until bubbling and golden brown. Let sit for 5 minutes, sprinkle with chopped parsley, and serve warm.

How to Serve Chicken Blue Ribbon

Chicken Blue Ribbon is best served hot, right out of the oven. You can dish it up directly from the casserole and pair it with a simple salad or steamed vegetables for a complete meal. It also goes well with rice or crusty bread to soak up the delicious sauce.

How to Store Chicken Blue Ribbon

To store leftover Chicken Blue Ribbon, let it cool completely, then cover it with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 2 months. Just make sure to thaw it overnight in the fridge before reheating.

Tips to Make Chicken Blue Ribbon

• Make sure to use fully cooked, shredded chicken for better flavor.
• You can mix in some vegetables like spinach or broccoli for added nutrition.
• Adjust the spices to your taste—don’t be afraid to experiment with different seasonings!
• For a crispier top, broil the casserole for a few minutes after baking.

Variation

You can use different types of cheese, such as cheddar or mozzarella, to change the flavor profile. For a lighter version, consider replacing some of the butter with olive oil or using low-fat dairy options.

FAQs

1. Can I use rotisserie chicken for this recipe?
Yes, rotisserie chicken works great! Just shred the meat and use it in the casserole.

2. Is it necessary to add nutmeg and cayenne pepper?
These spices add a nice depth of flavor, but you can skip them if you prefer a milder taste.

3. Can I prepare this dish in advance?
Absolutely! You can assemble the casserole a day ahead and store it in the refrigerator. Just bake it when you’re ready to serve.

Chicken Blue Ribbon Casserole

A hearty casserole combining tender shredded chicken, savory black forest ham, and creamy Swiss cheese, topped with crunchy Panko breadcrumbs.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Casserole, Dinner

Cuisine: American

Calories: 600

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 5 cups shredded chicken Use fully cooked, shredded chicken for better flavor.
• 9 ounces sliced deli-style black forest ham, cut into strips
• 8 ounces sliced Swiss cheese Can substitute with cheddar or mozzarella.
• 6 tablespoons unsalted butter Divided for sauce and topping.
• 1 tablespoon Dijon mustard
• 1 tablespoon freshly squeezed lemon juice (optional) Optional for added flavor.
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon nutmeg (optional) Adds depth of flavor.
• ¼ teaspoon cayenne pepper (optional) Can be omitted for milder taste.
• 6 tablespoons all-purpose flour
• 3 cups whole milk Essential for the sauce.
• 1 ½ cups Panko breadcrumbs Provides a crunchy topping.
• 4 tablespoons unsalted butter, softened to room temperature For mixing with breadcrumbs.
• Chopped parsley (optional) For garnishing before serving.

Method

 

Preparation

1. Preheat the oven to 350°F and spray a 9x13-inch casserole dish with nonstick cooking spray.
2. Evenly spread shredded chicken into the baking dish.
3. Layer sliced black forest ham over the chicken.
4. Place Swiss cheese over the ham, overlapping the slices.

Sauce Preparation

1. Melt butter in a saucepan over medium heat.
2. Whisk in Dijon mustard, lemon juice, garlic powder, salt, nutmeg, and cayenne pepper.
3. Sprinkle in flour and whisk until it forms a paste.
4. Slowly add milk, a quarter cup at a time, whisking until smooth.
5. Allow sauce to simmer for 4 minutes until thickened.

Assembly and Baking

1. Pour sauce over cheese layer, covering evenly.
2. Combine Panko breadcrumbs with softened butter and spread over the casserole.
3. Bake uncovered for 30-40 minutes until bubbling and golden brown.
4. Let sit for 5 minutes, sprinkle with chopped parsley, and serve warm.

Notes

Best served hot. Goes well with a simple salad or steamed vegetables. Also pairs nicely with rice or crusty bread. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.