Why Make This Recipe
Chicken Blue Ribbon is a comforting and delicious dish that brings together tender chicken, savory ham, and creamy Swiss cheese, all topped with a delightful Panko crust. It’s perfect for family dinners, potlucks, or just a cozy night in. The combination of flavors and textures makes it a crowd-pleaser, ensuring everyone at the table will be asking for seconds.
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 of shredded chicken into the baking dish.
- Layer 9 ounces of sliced black forest ham on top of the chicken.
- Place 8 ounces of sliced Swiss cheese evenly over the ham, overlapping the cheese slices to fit in the dish.
- In a saucepan, melt 6 Tablespoons of unsalted butter over medium heat. Whisk in 1 Tablespoon of Dijon mustard, 1 Tablespoon of lemon juice (if using), 1 teaspoon of garlic powder, ½ teaspoon of salt, ¼ teaspoon of nutmeg (if using), and ¼ teaspoon of cayenne pepper (if using).
- Add 6 Tablespoons of all-purpose flour to the mixture and whisk until it forms a paste.
- Slowly add 3 cups of whole milk, a quarter cup at a time, whisking after each addition until smooth.
- Allow the sauce to simmer for 4 minutes, whisking occasionally, until it thickens.
- Pour the sauce over the cheese layer, spreading it evenly.
- In a small bowl, combine 1 ½ cups of Panko breadcrumbs with 4 Tablespoons of 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.
- Let the casserole sit for 5 minutes before serving. Sprinkle with chopped parsley (optional).
How to Serve Chicken Blue Ribbon
Serve Chicken Blue Ribbon hot, straight from the oven. This dish pairs well with a simple green salad or steamed vegetables for a balanced meal. You can also enjoy it with crusty bread to soak up the creamy sauce.
How to Store Chicken Blue Ribbon
Store leftover Chicken Blue Ribbon in an airtight container in the refrigerator. It will keep for up to 3-4 days. Reheat in the oven or microwave until warmed through.
Tips to Make Chicken Blue Ribbon
- For added flavor, consider using rotisserie chicken.
- If you like a bit more spice, adjust the cayenne pepper to your taste.
- Make sure to whisk the sauce continuously to keep it smooth and prevent lumps.
Variation
You can switch up the meats by using turkey or smoked chicken instead of ham. For a vegetarian version, substitute the meat with sautéed mushrooms or spinach.
FAQs
Can I make Chicken Blue Ribbon ahead of time?
Yes, you can prepare the casserole in advance and refrigerate it. Just bake it before serving.
Can I freeze Chicken Blue Ribbon?
Absolutely! You can freeze the casserole before baking. Wrap it tightly and store it for up to 2 months. Thaw and bake as directed.
What can I use if I don’t have Panko breadcrumbs?
You can use regular breadcrumbs instead, though Panko gives a crunchier texture. For a twist, crushed crackers work well too!
Chicken Blue Ribbon
Ingredients
Main 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)
Sauce Ingredients
- 6 Tablespoons unsalted butter for the sauce and softened for topping
- 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
- 1 ½ cups Panko breadcrumbs
Garnish
- Chopped parsley (optional)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and spray a 9x13-inch casserole dish with nonstick cooking spray.
- Evenly spread 5 cups of shredded chicken into the baking dish.
- Layer 9 ounces of sliced black forest ham on top of the chicken.
- Place 8 ounces of sliced Swiss cheese evenly over the ham, overlapping the cheese slices to fit in the dish.
Making the Sauce
- In a saucepan, melt 6 Tablespoons of unsalted butter over medium heat.
- Whisk in 1 Tablespoon of Dijon mustard, 1 Tablespoon of lemon juice (if using), 1 teaspoon of garlic powder, ½ teaspoon of salt, ¼ teaspoon of nutmeg (if using), and ¼ teaspoon of cayenne pepper (if using).
- Add 6 Tablespoons of all-purpose flour to the mixture and whisk until it forms a paste.
- Slowly add 3 cups of whole milk, a quarter cup at a time, whisking after each addition until smooth.
- Allow the sauce to simmer for about 4 minutes, whisking occasionally, until it thickens.
Assembly and Baking
- Pour the sauce over the cheese layer, spreading it evenly.
- In a small bowl, combine 1 ½ cups of Panko breadcrumbs with 4 Tablespoons of 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.
- Let the casserole sit for 5 minutes before serving. Sprinkle with chopped parsley (optional).
