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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
Cook Time 40 minutes
Total Time 1 hour
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.