Why Make This Recipe
Chicken Blue Ribbon is a delicious and comforting dish that brings together tender chicken, savory ham, and creamy Swiss cheese. This casserole is not only hearty but also easy to prepare, making it an ideal choice for busy weeknights or family gatherings. The combination of flavors and textures in this dish makes it a standout and a favorite for many households.
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 shredded chicken into the baking dish.
- Evenly layer 9 ounces sliced deli-style black forest ham, cut into strips over the chicken.
- Place 8 ounces sliced Swiss cheese evenly over the ham, overlapping the cheese slices to fit into the casserole dish.
- 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, ½ teaspoon salt, ¼ teaspoon nutmeg (if using), and ¼ teaspoon cayenne pepper (if using).
- Sprinkle in 6 Tablespoons all-purpose flour and continue whisking over medium heat until it forms a paste.
- 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.
- 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 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.
- 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
Chicken Blue Ribbon is perfect as a main dish. Serve it hot, and pair it with a simple side salad or steamed vegetables for a balanced meal. It can also be served with crusty bread to soak up the creamy sauce.
How to Store Chicken Blue Ribbon
To store leftovers, let the casserole cool completely before placing it in an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, freeze the casserole by covering it tightly with plastic wrap and aluminum foil. It can be stored in the freezer for up to 2 months. When ready to eat, thaw it in the fridge overnight before reheating.
Tips to Make Chicken Blue Ribbon
- For added flavor, consider adding sautéed onions or mushrooms to the chicken layer.
- If you prefer a crispy topping, broil the casserole for a couple of minutes at the end of baking to make the Panko even more golden brown.
- Feel free to adjust the spices according to your preference; additional herbs such as thyme or rosemary can work well in this dish.
Variation
You can switch out the chicken for shredded turkey, making this dish great for using up leftover Thanksgiving turkey. Additionally, adding vegetables like spinach or broccoli can increase the nutrition and flavor.
FAQs
1. Can I use rotisserie chicken for this recipe?
Yes, using rotisserie chicken can save time and add extra flavor to the dish.
2. Can I make Chicken Blue Ribbon ahead of time?
Absolutely! You can prepare it a day in advance and refrigerate it. Just bake it before serving.
3. Is there a vegetarian version of Chicken Blue Ribbon?
Yes, you can substitute the chicken with a mix of assorted vegetables and replace the ham with a plant-based alternative to create a vegetarian option.
Chicken Blue Ribbon
Ingredients
Main 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 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 to room temperature for topping
- Chopped parsley (optional, for garnish)
Instructions
Preparation
- Preheat the oven to 350°F and spray a 9×13-inch casserole dish with nonstick cooking spray.
- Evenly spread the shredded chicken into the baking dish.
- Evenly layer the sliced black forest ham over the chicken.
- Place the sliced Swiss cheese evenly over the ham, overlapping the slices to fit into the casserole dish.
Sauce Preparation
- Melt the unsalted butter in a saucepan over medium heat.
- Whisk in the Dijon mustard, freshly squeezed lemon juice (if using), garlic powder, salt, nutmeg (if using), and cayenne pepper (if using).
- Sprinkle in the all-purpose flour and continue whisking over medium heat until it forms a paste.
- Slowly add the whole milk, a quarter of a cup at a time, whisking after each addition until the mixture is smooth.
- Allow it to simmer for 4 minutes or until the sauce has thickened, whisking occasionally.
Assembly and Baking
- Pour the sauce over the cheese layer and spread it evenly around.
- Combine the Panko breadcrumbs and softened unsalted butter in a small bowl and spread this mixture evenly over the casserole dish.
- Bake uncovered for 30-40 minutes, or until the sauce is bubbling and the Panko topping is golden brown.
- Remove from the oven and let it sit for 5 minutes to allow the sauce to set before serving.