Chicken Blue Ribbon

Why This Recipe Works

This casserole mixes tender chicken, ham, and Swiss cheese with a smooth, creamy sauce. The sauce binds the layers and keeps the dish moist. The panko topping adds a crunchy finish. The dish bakes evenly in one pan, so the flavors blend well.

Chicken Blue Ribbon is an easy, baked dish that tastes like a warm, cheesy hug. It uses shredded chicken, ham, and Swiss cheese in a rich white sauce. The panko crust browns on top for a nice crunch. You can make it for family dinners or a potluck.

Why you should try this recipe

• It is fast to put together.
• It uses simple, common ingredients.
• It holds well for later meals.
• Kids and adults usually like the mild, cheesy taste.

How to make Chicken Blue Ribbon

Make layers of chicken, ham, and Swiss cheese. Stir a smooth, seasoned white sauce on the stove. Pour the sauce over the layers, then add a buttery panko topping. Bake until bubbling and golden. Let it rest five minutes before serving.

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).

Equipments Needed

• 9×13-inch casserole dish.
• Saucepan.
• Whisk.
• Mixing bowl.
• Spoon or spatula.
• Oven mitts.
• Measuring cups and spoons.

Step-by-Step Instructions :

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. Evenly layer 9 ounces sliced deli-style black forest ham, cut into strips over the chicken.
4. Place 8 ounces sliced Swiss cheese evenly over the ham, overlapping the cheese slices to fit into the casserole dish.
5. Melt 6 Tablespoons unsalted butter in a saucepan over medium heat. Whisk in 1 Tablespoon Dijon mustard, 1 Tablespoon freshly squeezed 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).
6. Sprinkle in 6 Tablespoons all-purpose flour and continue whisking over medium heat until it forms a paste.
7. Slowly add 3 cups whole milk, a quarter of a cup at a time, whisking after each addition until the mixture is smooth, before adding the next bit of milk.
8. Once all the milk has been added, allow it to simmer for 4 minutes or until the sauce has thickened (whisking occasionally).
9. Pour the sauce over the cheese layer and spread it evenly around as best as possible, making sure to get in all the corners.
10. Combine the 1 ½ cups Panko breadcrumbs and 4 Tablespoons unsalted butter, softened to room temperature in a small bowl and spread this mixture evenly over the casserole dish as your final layer.
11. Bake in the oven uncovered for 30-40 minutes, or until the sauce is bubbling and the Panko topping is golden brown.
12. Remove the casserole dish from the oven and let it sit for 5 minutes to allow the sauce to set. Sprinkle with chopped parsley (optional) and serve.

How to serve Chicken Blue Ribbon

Cut into squares and serve warm. It goes well with a simple green salad, steamed vegetables, or rice. Add a squeeze of lemon if you used no lemon in the sauce. Serve with a side of pickles or a light dressing for contrast.

How to store Chicken Blue Ribbon

Cool the dish to room temperature. Cover tightly with foil or an airtight lid. Keep in the fridge for up to 4 days. Reheat single portions in the microwave or warm the whole dish in a 350°F oven until heated through. For longer storage, freeze in a sealed container for up to 3 months. Thaw in the fridge before reheating.

Tips & Tricks

• Use rotisserie chicken to save time.
• If your sauce gets lumpy, whisk hard or strain the sauce.
• Taste the sauce before adding it to the dish and adjust salt or mustard as needed.
• For extra crisp, broil the top for 1-2 minutes at the end—watch it closely.
• Let the casserole rest five minutes so the sauce firms up and the pieces hold shape.

Variations & Substitutions

• Swap Swiss cheese for Gruyere or mozzarella.
• Use turkey instead of chicken for a different flavor.
• Add steamed broccoli or mushrooms between layers for vegetables.
• Use low-fat milk for a lighter sauce, but it may be thinner.
• For gluten-free, use a gluten-free flour and gluten-free panko.

FAQs

Q: Can I make this ahead of time?
A: Yes. Assemble the dish, cover, and keep in the fridge up to 24 hours before baking.

Q: Can I use pre-shredded cheese?
A: Yes. Pre-shredded cheese works fine and melts well.

Q: How do I know the sauce is the right thickness?
A: It should coat the back of a spoon and hold a line when you run your finger across it.

Q: Can I skip the panko topping?
A: Yes. The casserole will still taste good but will not have the crunchy top.

Q: Is this dish freezer friendly?
A: Yes. Cool fully and freeze up to 3 months in a sealed container.

Conclusion

If you want a similar classic dish idea, try this Fool-proof Chicken Cordon Bleu recipe from Tastes Better from Scratch for a traditional version of chicken rolled and fried. For another take with simple steps and clear photos, see the Chicken Cordon Bleu recipe at RecipeTin Eats.

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