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Chicken Blue Ribbon

A comforting casserole featuring tender shredded chicken, layered with black forest ham and Swiss cheese, topped with a buttery Panko crust.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
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 Divided use.
  • 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
  • 1 tablespoon 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 5 cups shredded chicken into the baking dish.
  3. Layer 9 ounces of sliced black forest ham over the chicken.
  4. Place 8 ounces of Swiss cheese evenly over the ham, ensuring it overlaps to fill the dish.
Sauce Preparation
  1. In a saucepan over medium heat, melt 6 tablespoons of unsalted butter.
  2. Whisk in 1 tablespoon of Dijon mustard, 1 tablespoon of lemon juice (if using), 1 teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon nutmeg (if using), and ¼ teaspoon cayenne pepper (if using).
  3. Sprinkle in 6 tablespoons of all-purpose flour and whisk until it forms a paste.
  4. Gradually add 3 cups of whole milk, a quarter cup at a time, whisking after each addition until smooth. Allow it to simmer for 4 minutes until thickened, whisking occasionally.
Assembly and Baking
  1. Pour the sauce over the cheese layer, spreading it evenly, making sure to hit the corners.
  2. In a small bowl, mix 1 ½ cups of Panko breadcrumbs with 4 tablespoons of softened butter. Spread this over the casserole as your final touch.
  3. Bake uncovered for 30-40 minutes, or until the sauce is bubbling and the topping is golden brown.
  4. Let it sit for 5 minutes, sprinkle with chopped parsley if you like, and serve.

Notes

This dish pairs well with buttery garlic bread or fresh green beans tossed with olive oil and lemon. Store leftovers in an airtight container in the fridge for 3-4 days or freeze individual portions for up to 3 months.