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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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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.