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Award-winning Chicken Blue Ribbon showcasing top poultry raising techniques

Chicken Blue Ribbon

This creamy baked casserole features layers of chicken, ham, and Swiss cheese, topped with crispy Panko breadcrumbs for a comforting weeknight dinner or holiday meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Casserole Base
  • 4 cups Shredded cooked chicken Pre-cooked chicken pulled into bite-sized pieces for even baking.
  • 8 ounces Black forest ham Sliced deli-style ham cut into strips to layer over the chicken.
  • 8 ounces Swiss cheese Thinly sliced Swiss melts smoothly.
Sauce Ingredients
  • 4 tablespoons Unsalted butter Used for the sauce and mixed with Panko for a crispy topping.
  • 2 tablespoons Dijon mustard Adds a mild tang and depth to the cream sauce.
  • 1 tablespoon Lemon juice (optional) Brightens the sauce.
  • 1 teaspoon Garlic powder Provides background savory flavor.
  • 1 teaspoon Salt Balances flavors.
  • 1/4 teaspoon Nutmeg (optional) Enhances the cream sauce.
  • 1/4 teaspoon Cayenne pepper (optional) Adds heat if desired.
  • 1/4 cup All-purpose flour Thickens the sauce.
  • 2 cups Whole milk Makes the sauce smooth and rich.
Topping
  • 1 cup Panko breadcrumbs Create a light, crunchy topping when mixed with butter.
  • 2 tablespoons Parsley (optional) Fresh garnish for brightness.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch casserole dish.
  2. Spread the shredded chicken evenly across the bottom of the dish.
Layering Ingredients
  1. Arrange the sliced ham over the chicken to cover the surface.
  2. Lay Swiss cheese slices over the ham, overlapping to cover the pan.
Making the Sauce
  1. In a saucepan, melt the butter, then whisk in Dijon, lemon juice (if using), garlic powder, salt, nutmeg, and cayenne.
  2. Stir in flour and whisk to form a paste, then gradually add milk while whisking until smooth.
  3. Simmer the sauce until it thickens, then pour evenly over the cheese and spread to the edges.
Baking
  1. Mix Panko with softened butter and spread it over the top of the casserole.
  2. Bake in the oven until the sauce is bubbling and the topping is golden, approximately 25-30 minutes.
  3. Let the casserole rest briefly before serving.

Notes

Use cooked chicken for quicker prep. Covering edges with sauce will prevent dry spots. Lightly toasting the Panko increases crunchiness. Watch the casserole closely to avoid drying it out.