Chicken Blue Ribbon

Ever dreamt of a one-pan meal that sings with flavor?

This Chicken Blue Ribbon casserole is nothing short of comfort food perfection! Layers of succulent shredded chicken, savory ham, and creamy Swiss cheese come together in a cozy bake that’s bound to impress. Even better? It’s almost too easy to make. Trust me, even your pickiest eaters will be asking for seconds!

Why make this recipe

Why should you whip up this Chicken Blue Ribbon? Well, it’s all about ease, flavor, and smiles:

• One-Pan Wonder: Seriously, who doesn’t love a dish that means fewer dishes to wash? 🙌
• Family-Friendly: Kids and adults alike scarf this down, and you won’t even get complaints about what’s for dinner.
• Quick to Assemble: You can get this beauty into the oven in no time flat, freeing you up for dance breaks in the kitchen. 💃

Ingredients

You don’t need fancy stuff — just these basics!

• 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

Getting your Chicken Blue Ribbon ready is a breeze! Follow these steps:

1. Preheat the oven to 350°F and spray a 9×13-inch casserole dish with nonstick cooking spray.
2. Evenly spread 5 cups shredded chicken into the baking dish.
3. Layer 9 ounces sliced black forest ham over the chicken.
4. Place 8 ounces Swiss cheese evenly on top of the ham, overlapping the slices to fit.
5. In a saucepan, melt 6 Tablespoons butter 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).
6. Gradually sprinkle in 6 Tablespoons flour, whisking until it forms a paste.
7. Slowly add 3 cups whole milk, a quarter cup at a time, whisking until smooth before each addition.
8. Allow the mixture to simmer for 4 minutes or until thickened, whisking occasionally.
9. Pour the sauce over the cheese layer, spreading it evenly.
10. In a small bowl, mix 1 ½ cups Panko breadcrumbs with 4 Tablespoons softened butter and spread this over the casserole.
11. Bake uncovered for 30-40 minutes, or until the sauce bubbles and the topping is golden brown.
12. Let sit for 5 minutes before serving. Sprinkle with chopped parsley (if desired).

How to make Chicken Blue Ribbon (Overview)

Making Chicken Blue Ribbon is like crafting a culinary hug! Start by layering the chicken, ham, and cheese to build a flavor base. Then, whip up a creamy sauce that’ll drench it all in deliciousness. Don’t worry about perfection—just let that cheesy goodness work its magic in the oven. Pro tip: Letting it sit for a bit after baking makes serving a breeze, as it firms up and is easier to scoop!

How to serve Chicken Blue Ribbon

This dish shines as the main event on your dinner table! Serve it alongside a crisp salad for a pop of color or pair it with roasted veggies to amp up those delicious aromas. Imagine scooping out a bite filled with bubbly sauce and crunchy Panko—heaven, right?

How to store Chicken Blue Ribbon

Got leftovers? No worries! This casserole keeps well in the fridge for about 3–4 days. Just pop it in an airtight container. To reheat, simply microwave or bake at 350°F until heated through. And if you want to make it ahead, go for it! Just assemble and refrigerate until you’re ready to bake.

Tips to make Chicken Blue Ribbon

Want to nail this dish every time? Here are some insider tricks:

• Use rotisserie chicken to save tons of time.
• Don’t forget the cayenne pepper if you’re looking to spice things up a notch!
• For a lighter sauce, try using skim milk instead of whole milk.
• Toast the Panko breadcrumbs in a skillet for an extra crunch before adding them on top.

Variation

Feeling adventurous? Switch up the flavors by adding sautéed mushrooms or spinach for some greens. Want it healthier? Try using turkey ham and low-fat cheese! The possibilities are endless, whether you stay classic or go wild with your ingredients.

FAQs

Can I make this recipe ahead of time?
Absolutely! Assemble the casserole and refrigerate, then bake it when you’re ready to serve.

Can I freeze Chicken Blue Ribbon?
Yes! Wrap tightly and freeze for up to 3 months. Just thaw and reheat in the oven.

What can I substitute for Swiss cheese?
Go for Gruyère or mozzarella if you’re feeling a little rebellious—both options work beautifully!

📌 Pin this recipe for your next cozy dinner night!

Chicken Blue Ribbon Casserole

A comforting one-pan meal featuring layers of shredded chicken, savory black forest ham, and creamy Swiss cheese, topped with a crunchy Panko breadcrumb layer.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 640

Ingredients Method Notes

Ingredients

  

For the casserole

• 5 cups shredded chicken You can use rotisserie chicken for convenience.
• 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 Divided into two parts, 6 tablespoons for the sauce and 4 tablespoons 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, for spice.
• 6 tablespoons all-purpose flour
• 3 cups whole milk For a lighter sauce, skim milk can be used.
• 1 ½ cups Panko breadcrumbs Toast in a skillet for extra crunch if desired.
• 4 tablespoons unsalted butter, softened to room temperature
• Chopped parsley Optional, for garnish.

Method

 

Preparation

1. Preheat the oven to 350°F and spray a 9×13-inch casserole dish with nonstick cooking spray.
2. Evenly spread 5 cups shredded chicken into the baking dish.
3. Layer 9 ounces sliced black forest ham over the chicken.
4. Place 8 ounces Swiss cheese evenly on top of the ham, overlapping the slices to fit.

Making the Sauce

1. In a saucepan, melt 6 Tablespoons butter over medium heat.
2. 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).
3. Gradually sprinkle in 6 Tablespoons flour, whisking until it forms a paste.
4. Slowly add 3 cups whole milk, a quarter cup at a time, whisking until smooth before each addition.
5. Allow the mixture to simmer for 4 minutes or until thickened, whisking occasionally.

Assembly and Baking

1. Pour the sauce over the cheese layer, spreading it evenly.
2. In a small bowl, mix 1 ½ cups Panko breadcrumbs with 4 Tablespoons softened butter and spread this over the casserole.
3. Bake uncovered for 30-40 minutes, or until the sauce bubbles and the topping is golden brown.
4. Let sit for 5 minutes before serving. Sprinkle with chopped parsley (if desired).

Notes

To store leftovers, place the casserole in an airtight container. It keeps well in the fridge for about 3-4 days. For reheating, microwave or bake at 350°F until heated through. You can assemble it ahead of time and refrigerate until ready to bake.