why make this recipe
Chicken Blue Ribbon is a delightful casserole that brings comfort food to a new level. It’s easy to prepare and perfect for family dinners or gatherings. The combination of tender chicken, savory ham, and melted Swiss cheese creates a rich and flavorful dish. Plus, it’s a great way to use leftover chicken!
how to make Chicken Blue Ribbon
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)
Directions:
- Preheat the oven to 350°F and spray a 9×13-inch casserole dish with nonstick cooking spray.
- Evenly spread 5 cups of shredded chicken into the baking dish.
- Evenly layer 9 ounces of sliced deli-style black forest ham, cut into strips over the chicken.
- Place 8 ounces of sliced Swiss cheese evenly over the ham, overlapping the cheese slices to fit into the casserole dish.
- Melt 6 Tablespoons of unsalted butter in a saucepan over medium heat. Whisk in 1 Tablespoon of Dijon mustard, 1 Tablespoon of freshly squeezed lemon juice (if using), 1 teaspoon of garlic powder, ½ teaspoon of salt, ¼ teaspoon of nutmeg (if using), and ¼ teaspoon of cayenne pepper (if using).
- Sprinkle in 6 Tablespoons of all-purpose flour and continue whisking over medium heat until it forms a paste.
- Slowly add 3 cups of 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.
- Once all the milk has been added, allow it to simmer for 4 minutes or until the sauce has thickened, whisking occasionally.
- Pour the sauce over the cheese layer and spread it evenly around as best as possible, making sure to get in all the corners.
- Combine 1 ½ cups of Panko breadcrumbs and 4 Tablespoons of unsalted butter, softened to room temperature in a small bowl and spread this mixture evenly over the casserole dish as your final layer.
- Bake in the oven uncovered for 30-40 minutes, or until the sauce is bubbling and the Panko topping is golden brown.
- 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 Chicken Blue Ribbon warm right out of the oven. It pairs well with a side of steamed vegetables or a simple green salad. You can also enjoy it with some crusty bread to soak up the delicious sauce.
how to store Chicken Blue Ribbon
Keep any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze it for up to 2 months. Make sure to thaw it in the refrigerator before reheating.
tips to make Chicken Blue Ribbon
- Feel free to use rotisserie chicken to save time.
- Adjust the seasonings to match your taste. Add more or less cayenne pepper depending on your preference for spice.
- Ensure not to rush the sauce thickening process for a better texture.
variation
You can easily customize Chicken Blue Ribbon by adding vegetables like sautéed mushrooms or spinach. You can also use other types of cheese, such as cheddar or mozzarella, for a different flavor profile.
FAQs
1. Can I make Chicken Blue Ribbon ahead of time?
Yes, you can prepare it a day in advance and keep it in the fridge. Just bake it before serving.
2. Is there a substitute for Panko breadcrumbs?
You can use regular breadcrumbs, although the texture may be slightly different.
3. Can I use turkey instead of chicken?
Absolutely! Turkey works great in this recipe as well. Just cook it the same way as you would the chicken.
Chicken Blue Ribbon
Ingredients
Main Ingredients
- 5 cups shredded chicken Use leftover or 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 3 tablespoons for sauce, 4 tablespoons softened for topping.
- 1 Tablespoon Dijon mustard
- 1 Tablespoon freshly squeezed lemon juice (optional) Enhances flavor.
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon nutmeg (optional) Adds warmth to the sauce.
- ¼ teaspoon cayenne pepper (optional) Adjust to match your spice preference.
- 6 Tablespoons all-purpose flour
- 3 cups whole milk
- 1 ½ cups Panko breadcrumbs For a crunchy topping.
- Chopped parsley for garnish Optional.
Instructions
Preparation
- Preheat the oven to 350°F and spray a 9×13-inch casserole dish with nonstick cooking spray.
- Evenly spread 5 cups of shredded chicken into the baking dish.
- Layer 9 ounces of sliced deli-style black forest ham over the chicken.
- Place 8 ounces of sliced Swiss cheese evenly over the ham, overlapping the slices.
- Melt 6 Tablespoons of unsalted butter in a saucepan over medium heat.
- Whisk in 1 Tablespoon of Dijon mustard, 1 Tablespoon of lemon juice, 1 teaspoon of garlic powder, ½ teaspoon of salt, ¼ teaspoon of nutmeg, and ¼ teaspoon of cayenne pepper.
- Sprinkle in 6 Tablespoons of all-purpose flour and whisk until it forms a paste.
- Slowly add 3 cups of whole milk, a quarter of a cup at a time, whisking until smooth.
- Allow the mixture to simmer for 4 minutes, whisking occasionally until thickened.
- Pour the sauce over the cheese layer, spreading it evenly in the corners.
- Combine 1 ½ cups of Panko breadcrumbs with 4 Tablespoons of softened butter and spread evenly over the casserole.
Baking
- Bake uncovered for 30-40 minutes, or until bubbling and golden brown.
- Let sit for 5 minutes, sprinkle with chopped parsley if using, and serve.