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Chicken Blue Ribbon

A comforting layered casserole featuring shredded chicken, Black Forest ham, Swiss cheese, and a rich mustard-spiced cream sauce, topped with a buttery Panko crust.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Casserole, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 5 cups shredded chicken Use rotisserie or leftover chicken for convenience.
  • 9 ounces sliced deli-style black forest ham, cut into strips About 9 slices.
  • 8 ounces sliced Swiss cheese About 12 thin slices.
Cream sauce ingredients
  • 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
Topping ingredients
  • 1 ½ cups Panko breadcrumbs
  • 4 Tablespoons unsalted butter, softened At room temperature.
  • 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 shredded chicken into the baking dish.
  3. Evenly layer 9 ounces sliced deli-style black forest ham over the chicken.
  4. Place 8 ounces sliced Swiss cheese evenly over the ham.
Making the sauce
  1. Melt 6 Tablespoons unsalted butter in a saucepan over medium heat.
  2. Whisk in Dijon mustard, lemon juice (if using), garlic powder, salt, nutmeg (if using), and cayenne pepper (if using).
  3. Sprinkle in 6 Tablespoons all-purpose flour and whisk until it forms a paste.
  4. Slowly add 3 cups whole milk, a quarter cup at a time, whisking until smooth.
  5. Allow the sauce to simmer for 4 minutes or until thickened, whisking occasionally.
Assembly and baking
  1. Pour the sauce over the cheese layer, ensuring even distribution.
  2. Combine 1 ½ cups Panko breadcrumbs and 4 Tablespoons softened butter and spread evenly over the casserole.
  3. Bake uncovered for 30-40 minutes or until bubbling and golden brown.
  4. Let the casserole sit for 5 minutes before serving.

Notes

Serve hot with sides like salad or roasted vegetables. Store in the fridge for up to 4 days. Reheat covered at 350°F.