Chicken Blue Ribbon

Chicken Blue Ribbon

Introduction

Imagine opening the oven to a warm, buttery fog—nutty Panko crackling on top, melted Swiss ribboning as you lift the lid, and a savory, comforting smell of roasted chicken and smoky Black Forest ham drifting up to your face. Each spoonful begins with a crisp breadcrumb crunch, gives way to a lusciously creamy mustard-tinged sauce, and finishes with the mild, nutty bite of Swiss cheese. The textures play a satisfying game: tender shredded chicken, silky cheese, and a golden crust that sings under the fork.

This Chicken Blue Ribbon casserole is the kind of dish that wraps itself around the table and invites conversation. It’s perfect for cozy weeknight dinners when you crave something homey yet special, and just as fitting for potlucks, holiday buffets, or a comforting brunch spread. Ready in under 90 minutes and easily scaled up, it’s a reliable crowd-pleaser that balances indulgence with familiar flavors—and it makes great leftovers that taste even better the next day.

Dish Snapshot

• Prep Time: 20 minutes
• Cook Time: 35–40 minutes (baking time)
• Total Time: 55–60 minutes
• Servings: 8
• Difficulty Level: Easy–Moderate (basic stovetop sauce + assembly)

Nutrition Highlights

Estimated nutrition per serving (1 of 8 servings). These values are approximations calculated from standard ingredient profiles and verified using USDA FoodData Central values for chicken, ham, Swiss cheese, dairy, butter, flour, and breadcrumbs. Nutrient needs vary by person—consult trusted sources such as USDA FoodData Central and MyPlate for guidance tailored to your diet.

• Calories: ~550–575 kcal
• Protein: ~45–50 g
• Carbohydrates: ~18–22 g
• Fat: ~30–35 g
• Sodium: Moderate to high (ham and cheese contribute significant sodium—consider lower-sodium substitutions if needed)
• Fiber: ~1–2 g

Notes on nutrition: This casserole is protein-forward thanks to the shredded chicken and Swiss cheese. The sauce and butter contribute most of the fat and calories. To reduce saturated fat and calories, use low-fat milk and reduce the butter, or choose reduced-fat cheese and lower-sodium ham. For authoritative nutrient reference, see USDA FoodData Central and general dietary guidance from the CDC and MyPlate.

Why You’ll Love It

This recipe shines for several complementary reasons:

• Comfort with class: It captures the nostalgic coaxing of classic chicken-and-cheese casseroles while feeling a touch elevated by Swiss cheese and Dijon.
• Family-friendly and shareable: Mild flavors appeal to kids and adults alike, and the casserole format is ideal for feeding a small crowd.
• Make-ahead ease: Assemble ahead and bake when guests arrive, or reheat slices for effortless workday dinners.
• Flexible and forgiving: Swap proteins, cheeses, or breadcrumbs to suit what you have on hand—this dish adapts without losing its identity.

Preparation Guide

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).

Optional ingredients and substitutions:

• Swap Black Forest ham with turkey ham, roasted turkey breast strips, or prosciutto for a saltier bite.
• Use Gruyère or Emmental in place of Swiss for a deeper nutty flavor.
• For a lighter version: use 2% or skim milk and reduce butter to 3 tablespoons in the sauce.
• Gluten-free: use a gluten-free all-purpose flour and gluten-free panko.
• Dairy-free/vegan: use shredded jackfruit or chickpea “chicken,” vegan Swiss-style cheese, plant-based milk (unsweetened almond or soy), vegan butter, and gluten-free breadcrumbs.

Cooking Directions

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.

Practical tips:

• Whisk continuously when adding milk to avoid lumps in the béchamel-style sauce.
• If the sauce seems too thin after simmering, cook another 1–2 minutes; it will also thicken as it rests.
• Check that internal temperature reaches 165°F if reheating fully cooked meats to ensure safety.
• For extra golden edges, broil for 1–2 minutes at the end—watch closely.

Best Pairings

• Vegetables: Serve alongside steamed green beans, roasted Brussels sprouts, or a simple lemon-dressed arugula salad to cut richness.
• Starches: Buttery mashed potatoes, roasted baby potatoes, or crusty bread all work well for scooping up sauce.
• Beverages: A medium-bodied white (Chardonnay or Viognier) complements the cheese and creamy sauce; for non-alcoholic, strong iced tea or sparkling water with lemon refreshes the palate.
• Brunch idea: Serve smaller scoops on toasted English muffins with a side of fruit and coffee for a hearty brunch option.

Shelf Life & Storage

• Room temperature: Do not leave at room temperature more than 2 hours (per USDA food safety guidance).
• Refrigeration: Store in an airtight container in the refrigerator for 3–4 days. Reheat until hot throughout (165°F) before serving.
• Freezer: Freeze tightly wrapped or in an airtight freezer container for up to 2–3 months. Thaw overnight in the fridge before reheating.
• Reheating tips: Reheat individual portions in a microwave (covered) or in a 350°F oven (20–25 minutes from refrigerated, or until heated through). Add a splash of milk if the sauce has tightened up.

Chef’s Advice

• Shred chicken finely: Small, uniform shreds distribute more evenly and give a better bite in each forkful.
• Use lower-sodium deli meats or rinse and pat ham to reduce surface sodium—this balances the final dish when paired with Swiss cheese.
• Texture cue for the sauce: it should coat the back of a spoon; when it does, it will hold up through baking.
• Panko tip: Toss panko with melted butter until evenly moistened—this yields a crisp, golden topping rather than a dry, pale crust.
• Make it ahead: Assemble the casserole up to the breadcrumb step and keep covered in the fridge. Add the panko and bake when ready—this prevents sogginess.

Creative Twists

• Veg-forward: Swap half the shredded chicken for shredded roasted cauliflower or sautéed mushrooms to add umami and reduce meat volume.
• Low-carb swap: Replace panko with crushed pork rinds or almond flour crust for a lower-carb topping; use unsweetened almond milk and reduce flour for a lower-carb sauce.
• Smoky and spicy: Stir 1–2 teaspoons smoked paprika into the sauce, add chopped roasted poblanos, and finish with a pinch of chipotle for heat.
• Seafood version: Replace shredded chicken with flaked cooked white fish (cod or haddock) and omit ham for a coastal riff—be gentle when mixing to keep fish flakes intact.
• Comfort deluxe: Fold in cooked, chopped bacon and sautéed onions for an extra depth of flavor; swap Swiss for Gruyère for a richer profile.

Recipe Q&A

Q: Can I use rotisserie chicken?
A: Yes—rotisserie is convenient and flavorful. Remove skin and shred meat before layering.

Q: My sauce is lumpy—what went wrong?
A: Lumps form when flour and milk aren’t whisked smoothly. Strain the sauce through a fine mesh if needed, or whisk vigorously while reheating and adding a splash of milk.

Q: How can I reduce the sodium?
A: Use low-sodium ham, lower-sodium Swiss, and reduce added salt in the sauce. Rinsing deli meats and choosing unsalted butter where possible also helps.

Q: Can I make this gluten-free or dairy-free?
A: Yes—use gluten-free flour and panko, and choose dairy-free butter, milk, and vegan cheese alternatives. Texture will vary slightly.

Q: Will it reheat well for meal prep?
A: Yes—portion into single servings and refrigerate. Reheat covered in the oven or microwave, adding a little milk if needed to revive the sauce.

Conclusion

This Chicken Blue Ribbon casserole is a dependable, comforting recipe that balances creamy sauce, melty Swiss, smoky ham, and a crisp Panko topping—perfect for family dinners, potlucks, or make-ahead entertaining. Try adapting the recipe using the creative twists above, and share your results and tweaks with the community—I’d love to hear how you make it your own.

For a single-portion, pan-fried Chicken Cordon Bleu inspiration that shares technique and flavor ideas, see Fool-proof Chicken Cordon Bleu – Tastes Better from Scratch. For another classic take on cordon bleu-style preparation that can spark more variation ideas, check out Chicken Cordon Bleu Recipe.

If you make this, tag your photos and notes—let’s build a collection of Blue Ribbon moments together.

Chicken Blue Ribbon

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• Author: recipechangegmail-com
• Total Time: 60 minutes
• Yield: 8 servings 1x
• Diet: None

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Description

A comforting casserole featuring tender shredded chicken, creamy mustard sauce, and a crispy Panko topping, perfect for family dinners and potlucks.

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Ingredients

Scale 1x2x3x

• 5 cups shredded chicken
• 9 ounces sliced deli-style Black Forest ham, cut into strips
• 8 ounces sliced Swiss cheese
• 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)

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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. Layer 9 ounces sliced Black Forest ham over the chicken.
4. Place 8 ounces sliced Swiss cheese evenly over the ham.
5. Melt 6 Tablespoons unsalted butter, whisk in Dijon mustard, lemon juice (if using), garlic powder, salt, nutmeg (if using), and cayenne (if using).
6. Sprinkle in 6 Tablespoons flour and whisk on medium heat until it forms a paste.
7. Slowly add 3 cups whole milk, whisking until smooth, then let simmer for 4 minutes until thickened.
8. Pour the sauce over the cheese layer and spread evenly.
9. Combine 1 ½ cups Panko breadcrumbs and 4 Tablespoons softened butter, then spread on top of the casserole.
10. Bake uncovered for 30-40 minutes until bubbling and golden brown.
11. Remove from oven, let sit for 5 minutes, garnish with chopped parsley (optional), and serve.

Notes

For lower calories, use low-fat milk and reduce butter or cheese. This dish easily adapts to different proteins and flavor profiles.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 565
• Sugar: 3g
• Sodium: 700mg
• Fat: 32g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 1g
• Protein: 48g
• Cholesterol: 80mg