Chicken Blue Ribbon
A warm, cheesy casserole featuring layers of shredded chicken, ham, and Swiss cheese, topped with crunchy breadcrumbs.
Ingredients
Main Ingredients
- 5 cups shredded chicken Use cooked shredded chicken from rotisserie or baked chicken to save time.
- 9 ounces sliced deli-style black forest ham Cut into strips.
- 8 ounces sliced Swiss cheese Slice thinly so it melts evenly.
- 6 Tablespoons unsalted butter For the sauce.
- 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.
- to taste 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 the shredded chicken into the baking dish.
- Layer black forest ham strips over the chicken, then place Swiss cheese slices over the ham.
Making the Sauce
- Melt 6 Tablespoons of unsalted 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.
- Gradually add whole milk, whisking until smooth, then simmer until thickened.
- Pour the sauce over the cheese layer.
Topping and Baking
- Mix Panko breadcrumbs with softened butter and spread over the casserole.
- Bake for 30-40 minutes until bubbling and golden brown.
- Let sit for 5 minutes before serving. Cut into squares and serve warm.
Notes
For a similar homey feel with different flavors, consider a Chicken Noodle Casserole. Cool the casserole to room temperature and cover tightly with foil or plastic wrap. Store in the fridge for up to 3 days. To freeze, wrap well and place in a freezer-safe container for up to 2 months.