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.
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.