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why make this recipe

This Chicken Blue Ribbon is warm, cheesy, and easy. It uses simple ingredients you likely have on hand. It makes a big pan, so it is great for family dinner or a potluck.

introduction

This casserole layers shredded chicken, ham, Swiss cheese, and a creamy sauce. It bakes until the top is golden and the sauce bubbles. If you like easy baked chicken dishes, try this and then try a 4-ingredient ranch chicken bake for another quick meal.

how to make Chicken Blue Ribbon

You build the casserole in a 9×13 dish. First layer the chicken, then ham, then Swiss cheese. Make a white sauce with butter, mustard, milk, and spices. Pour the sauce over the cheese and top with buttery Panko crumbs. Bake until bubbling and golden.

For a similar smooth sauce idea, you can look at the way a baked cream cheese chicken keeps sauce creamy and rich.

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.
Evenly layer 9 ounces sliced deli-style black forest ham, cut into strips over the chicken.
Place 8 ounces sliced Swiss cheese evenly over the ham, overlapping the cheese slices to fit into the casserole dish.
Melt 6 Tablespoons unsalted butter in a saucepan over medium heat. Whisk in 1 Tablespoon Dijon mustard, 1 Tablespoon lemon juice (if using), 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon nutmeg (if using), and 1/4 teaspoon cayenne pepper (if using).
Sprinkle in 6 Tablespoons all-purpose flour and keep whisking over medium heat until it forms a paste.
Slowly add 3 cups whole milk, a quarter cup at a time, whisking after each addition until smooth before adding the next bit of milk.
Once all the milk is added, simmer for about 4 minutes or until the sauce thickens, whisking occasionally.
Pour the sauce over the cheese layer and spread it evenly, getting into the corners.
Combine 1 ½ cups Panko breadcrumbs and 4 Tablespoons softened butter in a small bowl. Spread this mixture evenly over the casserole as the final layer.
Bake uncovered for 30–40 minutes, or until the sauce bubbles and the Panko topping is golden brown.
Remove from the oven and let sit 5 minutes so the sauce sets. Sprinkle with chopped parsley (optional) and serve.

how to serve Chicken Blue Ribbon

Cut into squares and plate warm. Serve with a green salad or steamed vegetables. A light side like roasted carrots or green beans works well. For a spicy contrast, serve with a small side of hot sauce or mustard. If you want another plated chicken idea, try the bang bang chicken bowl for a different flavor.

how to store Chicken Blue Ribbon

Cool the casserole to room temperature. Cover tightly with foil or place in an airtight container. Store in the refrigerator for up to 3–4 days. To freeze, wrap the cooled casserole well in plastic wrap and foil or use a freezer container. Freeze up to 2 months. Thaw in the fridge overnight before reheating.

To reheat: bake at 350°F for 15–25 minutes covered until heated through, then remove cover to crisp the top for a few minutes.

tips to make Chicken Blue Ribbon

Use cooked shredded chicken from a rotisserie bird to save time.
Warm the milk a little before adding to the roux to avoid lumps.
Stir the sauce constantly when it thickens to keep it smooth.
Press the Panko and butter mix lightly so it sticks and browns evenly.
Let the dish rest 5 minutes after baking to firm the sauce for easier serving.

variation (if any)

Swap the Black Forest ham for cooked bacon for a smoky flavor.
Use Gruyère or cheddar instead of Swiss for a different cheese note.
Add cooked mushrooms or spinach to the layers for extra veggies.
Make a lower-fat version with 2% milk and reduced butter, though the texture will change.

FAQs

Q: Can I use canned soup instead of making the sauce?
A: Yes. You can use a can of cream of chicken soup mixed with milk, but the homemade sauce gives a fresher taste.

Q: Can I make this ahead and bake later?
A: Yes. Assemble the casserole, cover, and keep in the fridge up to 24 hours. Bake when ready and add a few extra minutes if cold.

Q: Can I use frozen breadcrumbs instead of fresh Panko?
A: You can, but Panko gives a lighter, crisp top. If you use regular breadcrumbs, the top will be denser.

Q: Is this recipe good for a crowd?
A: Yes. The 9×13 pan feeds many people and works well for gatherings.

Q: Can I skip the cayenne and nutmeg?
A: Yes. Those spices are optional and add subtle heat and warmth. You can leave them out.

Conclusion

This Chicken Blue Ribbon is a simple, comforting dish that blends chicken, ham, and Swiss in a creamy sauce with a crunchy Panko top. For another classic take on chicken cordon bleu at home, see Fool-proof Chicken Cordon Bleu – Tastes Better from Scratch. For a different easy and fancy cordon bleu version, try Chicken Cordon Bleu – RecipeTin Eats.

Chicken Blue Ribbon

This Chicken Blue Ribbon casserole layers shredded chicken, ham, Swiss cheese, and a creamy sauce, topped with crunchy Panko breadcrumbs. Perfect for family dinners and potlucks.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Total Time 1

Course Casserole, Main Course

Cuisine American

Servings 8 servings

Calories 500 kcal

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)

For the Sauce

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

Topping

1 ½ cups Panko breadcrumbs
4 Tablespoons unsalted butter, softened to room temperature
Chopped parsley (optional, for garnish)

Instructions

Preparation

Preheat the oven to 350°F and spray a 9x13-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.

Make the Sauce

Melt 6 Tablespoons butter in a saucepan over medium heat.
Whisk in 1 Tablespoon Dijon mustard, 1 Tablespoon 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 flour and whisk to form a paste.
Slowly add 3 cups milk, a quarter cup at a time, whisking after each addition until smooth.
Simmer the sauce for about 4 minutes or until it thickens, whisking occasionally.

Bake the Casserole

Pour the sauce over the cheese layer and spread it evenly.
Combine 1 ½ cups Panko breadcrumbs and 4 Tablespoons softened butter in a small bowl, and spread this mixture over the casserole.
Bake uncovered for 30-40 minutes, or until the sauce bubbles and the Panko topping is golden brown.
Let sit for 5 minutes before serving.

Notes

For best results, use cooked shredded chicken and warm the milk slightly before adding to the roux to avoid lumps. You can make ahead and bake later or store leftovers in the fridge.

Keyword Casserole, Chicken Blue Ribbon, Comfort Food, Easy Dinner, Potluck Dish