introduction

Chicken Blue Ribbon is a comforting, layered casserole that brings together shredded chicken, Black Forest ham, Swiss cheese and a rich, mustard-spiced cream sauce finished with a buttery Panko topping. It’s a great make-ahead dish for family dinners or potlucks, delivering familiar flavors with an elevated, homey presentation. If you enjoy casseroles that combine melty cheese with a crunchy topping, see how this recipe compares to other favorites like baked cheesy chicken breasts for more ideas.

why make this recipe

Feeds a crowd: a 9×13 casserole dish yields generous portions for family meals or gatherings.
Make-ahead friendly: assemble in advance and bake when ready.
Balanced textures: tender shredded chicken, gooey Swiss, and a crisp Panko crust.
Customizable: adjust seasonings, cheese, or add vegetables to suit your family’s tastes.

how to make Chicken Blue Ribbon

This casserole builds in layers and finishes with a quick skillet sauce and a buttery breadcrumb topping. Assemble the layers in the baking dish, prepare the creamy mustard sauce on the stovetop, pour it over the cheese, finish with the Panko-butter mixture, and bake until golden and bubbling. Follow the full ingredient list and step-by-step directions below for timing and tips.

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, 1/2 teaspoon salt, 1/4 teaspoon nutmeg (if using), and 1/4 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.

Chicken Blue Ribbon

how to serve Chicken Blue Ribbon

Serve hot, spooned onto plates so each portion gets a bit of crispy Panko, melty Swiss, and saucy chicken. Pair with simple sides: a crisp green salad, roasted vegetables, or buttery dinner rolls. A squeeze of fresh lemon or extra Dijon at the table brightens the flavors if desired.

how to store Chicken Blue Ribbon

Refrigerator: Cool completely, cover tightly with foil or plastic wrap, and refrigerate for up to 3–4 days. Reheat in a 350°F oven (covered) until warmed through to keep the topping from burning, then uncover for a few minutes to re-crisp.
Freezer: Freeze assembled (unbaked) or baked portions in airtight containers for up to 2 months. If freezing unbaked, thaw overnight in the refrigerator before baking and add a few extra minutes to the bake time.

tips to make Chicken Blue Ribbon

Use cooked rotisserie chicken or leftover roasted chicken to save time.
Toast Panko lightly before mixing with butter for extra-toasty flavor.
If you prefer a thinner sauce, reduce the flour to 4 Tablespoons; for thicker, increase slightly.
Swap half-and-half for milk for a richer sauce, but reduce simmer time if it thickens too quickly.
For even coverage, stir the sauce briefly while pouring and use a spatula to nudge it into corners.

Chicken Blue Ribbon

FAQ

Q: Can I add vegetables?
A: Yes — steamed broccoli florets, sautéed mushrooms, or diced bell peppers work well layered between the chicken and ham.

Q: Can I use a different cheese?
A: Gruyère, provolone, or mild cheddar can replace Swiss for a different flavor profile.

Q: Is there a gluten-free option?
A: Use gluten-free flour and gluten-free breadcrumbs to adapt this recipe.

variation (if any)

Ham-and-Pineapple Twist: Add small pineapple chunks between ham and cheese for a sweet contrast.
Low-Sodium Version: Use low-sodium ham and reduce added salt, and use lower-sodium cheese.
Herb-forward: Stir in fresh thyme or tarragon to the sauce for herbal notes.

Conclusion

If you want a classic cordon bleu–inspired casserole with reliable technique, you can compare techniques and tips to the Fool-proof Chicken Cordon Bleu – Tastes Better from Scratch recipe for additional variations and presentation ideas.