Chicken Blue Ribbon

This Chicken Blue Ribbon is a warm, cheesy casserole with chicken, ham, and Swiss cheese. It cooks in one dish and tastes like a classic home meal. If you like hearty chicken dishes, you may also enjoy the simple flavors in these buffalo chicken bowls for another quick dinner idea.

Why This Recipe Works

The recipe layers tender shredded chicken, sliced ham, and Swiss cheese so every bite has meat and cheese. The rich, smooth sauce binds the layers and keeps the casserole moist. A crispy Panko topping adds a nice crunch and contrast to the soft inside.

Why you should try this recipe

This dish is easy to make with simple pantry items. It works well for family dinners, potlucks, and using leftover chicken. It reheats well and is filling without much fuss.

How to make Chicken Blue Ribbon

Make the sauce slowly so it becomes smooth and thick. Pour it hot over the cheese and spread it to reach the corners. If you have leftovers, you can turn them into wraps later, like in this cheesy chicken garlic wraps idea.

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
• Measuring cups and spoons
• Oven
• Mixing bowl
• Spoon or spatula
• Knife and cutting board

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

Serve hot in square portions. This goes well with a simple green salad, steamed vegetables, or mashed potatoes. A lemon wedge on the side brightens the flavors if you used lemon in the sauce.

How to store Chicken Blue Ribbon

Cool the casserole to room temperature, then cover and refrigerate for up to 3 days. For longer storage, freeze in an airtight container for up to 2 months. Thaw in the fridge before reheating. Reheat in a 350°F oven until warmed through.

Tips & Tricks

• Use cooked rotisserie chicken to save time.
• Warm the milk a little before adding to the roux for fewer lumps.
• If the top browns too fast, cover it loosely with foil while baking.
• To change the meal, shred leftovers and make a quick flatbread or pizza base like a chicken crust pizza for a low-carb switch.

Variations & Substitutions

• Swap Swiss for Gruyère or mozzarella for a different cheese note.
• Use turkey slices instead of ham for a milder taste.
• For less fat, use 2% milk and reduce butter by 1-2 tablespoons, but sauce will be less rich.
• Add mushrooms or cooked spinach for extra vegetables.

FAQs

Q: Can I make this ahead and bake later?
A: Yes. Assemble the casserole, cover, and refrigerate up to 24 hours before baking. Add a few extra minutes if cold from the fridge.

Q: Can I use different breadcrumbs?
A: Yes. Regular breadcrumbs work but Panko gives the best crunch.

Q: Is this safe to freeze after baking?
A: Yes. Cool fully, wrap well, and freeze up to 2 months. Thaw in fridge before reheating in the oven.

Q: Can I use pre-shredded cheese?
A: You can, but sliced cheese gives nice melting layers. Shredded works if needed.

Conclusion

This Chicken Blue Ribbon is simple, satisfying, and makes good use of cooked chicken. If you want a different take on chicken cordon bleu styles and guides, see this fool-proof chicken cordon bleu recipe from Tastes Better from Scratch for technique ideas, or try the Chicken Cordon Bleu method at RecipeTin Eats for another easy approach.

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