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Chicken Blue Ribbon

A creamy and comforting casserole featuring tender shredded chicken, savory ham, gooey Swiss cheese, and a crunchy Panko breadcrumb topping.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Casserole, Dinner
Cuisine: American
Calories: 490
Ingredients Method Notes

Ingredients
  

Casserole 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 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 for the breadcrumb topping
  • to taste Chopped parsley (optional, for garnish)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Spray a 9x13-inch casserole dish with nonstick cooking spray.
  2. Evenly spread the shredded chicken into the baking dish.
  3. Layer the sliced black forest ham over the chicken.
  4. Place the sliced Swiss cheese evenly over the ham, overlapping the cheese slices as needed.
Sauce Preparation
  1. Melt 6 tablespoons of unsalted butter in a medium saucepan over medium heat.
  2. Whisk in Dijon mustard, freshly squeezed lemon juice (if using), garlic powder, salt, nutmeg (if using), and cayenne pepper (if using).
  3. Sprinkle in all-purpose flour and whisk until it forms a smooth paste.
  4. Slowly add whole milk, a quarter of a cup at a time, whisking after each addition until the mixture is smooth.
  5. Allow the sauce to simmer for 4 minutes or until it thickens, whisking occasionally.
Assembly and Baking
  1. Pour the sauce over the cheese layer and spread it evenly across the casserole.
  2. In a small bowl, mix Panko breadcrumbs with softened unsalted butter and spread this mixture evenly over the casserole.
  3. Bake uncovered for 30-40 minutes, until the sauce is bubbling and the Panko topping is golden brown.
  4. Remove from the oven and let it sit for 5 minutes before serving. Optionally, sprinkle with chopped parsley.

Notes

Serve hot with a green salad, brown rice, or garlic bread for a hearty meal. Leftovers can be stored for 3-4 days in the refrigerator or frozen for up to 3 months.