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Chicken Blue Ribbon Casserole

A delightful casserole dish combining tender shredded chicken, flavorful ham, and Swiss cheese, all topped with a crunchy Panko breadcrumb crust, perfect for family dinners or gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5 cups shredded chicken Cooked and shredded
  • 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 to room temperature for topping
  • Chopped parsley Optional for garnish

Method
 

Preparation
  1. Preheat the oven to 350°F and spray a 9x13-inch casserole dish with nonstick cooking spray.
  2. Evenly spread 5 cups of shredded chicken into the baking dish.
  3. Layer 9 ounces of sliced deli-style black forest ham, cut into strips, over the chicken.
  4. Place 8 ounces of sliced Swiss cheese evenly over the ham, overlapping the slices to cover the dish.
  5. In a saucepan over medium heat, melt 6 tablespoons of unsalted butter. 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).
  6. Sprinkle in 6 tablespoons of all-purpose flour and continue whisking over medium heat until it forms a paste.
  7. Gradually add 3 cups of whole milk, a quarter of a cup at a time, whisking after each addition until the mixture is smooth.
  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, spreading it evenly to cover the entire surface.
  10. In a small bowl, combine 1 ½ cups of Panko breadcrumbs and 4 tablespoons of softened butter, then spread this mixture evenly over the casserole as the final layer.
Cooking
  1. Bake uncovered for 30-40 minutes, or until the sauce is bubbling and the Panko topping is golden brown.
  2. Remove the casserole from the oven and let it sit for 5 minutes to allow the sauce to set.
  3. Sprinkle with chopped parsley (optional) and serve.

Notes

Store any leftover Chicken Blue Ribbon in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F until heated through. For longer storage, freeze for up to 3 months. Thaw in the fridge overnight before reheating.