A quick welcome to Chicken Blue Ribbon
This Chicken Blue Ribbon is a warm, cheesy casserole that tastes like a classic chicken cordon bleu in a simple, family-style dish. It uses shredded chicken, Black Forest ham, and Swiss cheese under a creamy white sauce with a crunchy Panko topping. It cooks all in one dish and comes out bubbly and golden.
If you like easy, comforting meals, this is a great go-to. For other quick chicken ideas, check out this air fryer hot chicken and cheese wraps recipe for a different take on speedy weeknight dinner.
What makes Chicken Blue Ribbon special
You get the flavors of cordon bleu without rolling or frying. The ham and Swiss add the classic taste, shredded chicken keeps it easy, and the creamy mustard sauce ties it all together. It serves a crowd and reheats well, which makes it good for potlucks or family dinners.
How to make Chicken Blue Ribbon
Ingredients you need
- 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)
Step-by-step cooking directions
- Preheat the oven to 350°F. Spray a 9×13-inch casserole dish with nonstick cooking spray.
- Spread 5 cups shredded chicken evenly in the baking dish.
- Layer the sliced Black Forest ham strips evenly over the chicken.
- Place the Swiss cheese slices across the ham, overlapping so the cheese fits the dish.
- In a saucepan over medium heat, melt 6 Tablespoons unsalted butter. Whisk in 1 Tablespoon Dijon mustard, 1 Tablespoon lemon juice (if using), 1 teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon nutmeg (if using), and ¼ teaspoon cayenne (if using).
- Sprinkle in 6 Tablespoons flour and whisk until it forms a paste.
- Add 3 cups whole milk slowly, a quarter cup at a time, whisking until smooth after each addition.
- Let the sauce simmer for about 4 minutes, whisking occasionally, until it thickens.
- Pour the sauce evenly over the cheese layer, spreading it into the corners.
- In a small bowl, mix 1 ½ cups Panko breadcrumbs with 4 Tablespoons softened butter until crumbly. Spread this mixture evenly over the casserole.
- Bake uncovered for 30–40 minutes, until the sauce bubbles and the Panko topping is golden brown.
- Remove from the oven and let sit 5 minutes to set. Sprinkle with chopped parsley if you like, then serve.
Easy serving ideas for Chicken Blue Ribbon
Serve it straight from the dish with a spoon and let people help themselves. It goes well with a simple green salad, steamed vegetables, or buttered egg noodles. For a lighter side, try roasted green beans or a crisp Caesar salad. If you want more comfort food ideas, this turmeric chicken soup can be a warm starter.
How to store Chicken Blue Ribbon
Cool the casserole to room temperature (no more than two hours), then cover tightly with foil or transfer to an airtight container. Store in the fridge for up to 3–4 days. To freeze, wrap the casserole tightly in plastic and foil or use a freezer-safe container for up to 3 months. Reheat in a 350°F oven until warmed through, about 20–30 minutes from refrigerated, longer from frozen.
Simple tips for the best result
- Use cooked shredded chicken (rotisserie or poached) to save time.
- Let the sauce thicken on the stove; a thin sauce will not set as well.
- Use fresh breadcrumbs or pulse Panko a little if you want a finer top.
- Check the topping at 25 minutes; if it browns too fast, loosely cover with foil.
- For quicker prep, assemble in the morning and bake later.
For another fun handheld chicken idea, see this Applebee’s chicken wonton tacos guide.
Small changes you can try
- Swap Swiss for Gruyère or provolone for a different cheese note.
- Add a little Dijon to the breadcrumb mix for extra tang.
- Stir in chopped cooked mushrooms or spinach under the cheese for veggies.
- Make it spicy by adding more cayenne or a pinch of smoked paprika.
Nutritional information
Nutritional values will vary by exact ingredients and portion size. This recipe is rich in protein and fat due to cheese, butter, and milk. If you need precise nutrition facts, use an online nutrition calculator and enter your exact brands and amounts.
Family-friendly serving suggestions
- Plate with mashed potatoes or egg noodles for kids who like soft textures.
- Offer carrot sticks or cucumber slices for a fresh crunch on the side.
- Serve with dinner rolls so everyone can soak up the sauce.
What to pair with Chicken Blue Ribbon
- A crisp white wine like Chardonnay or a light Pinot Grigio.
- Sparkling water with lemon or iced tea for a nonalcoholic option.
- Roasted or steamed green vegetables to cut the richness.
Frequently Asked Questions
Q: Can I use leftover chicken or rotisserie chicken?
A: Yes. Shredded leftover or rotisserie chicken works great and saves time.
Q: Can I make this ahead and bake later?
A: Yes. Assemble, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to baking time if cold.
Q: Can I use low-fat milk instead of whole milk?
A: You can, but the sauce may be thinner and less rich. If you use low-fat milk, simmer a bit longer to thicken or add a touch more flour.
Q: Is there a gluten-free option?
A: Use gluten-free flour and gluten-free breadcrumbs (or crushed GF crackers) to adapt the recipe.
Q: How do I keep the topping from getting soggy?
A: Make sure the sauce is thick before pouring. Also, spread the buttered Panko on top right before baking so it crisps in the oven.
Conclusion
If you want a similar classic but in a different style, try the Fool-proof Chicken Cordon Bleu – Tastes Better from Scratch. For a simple home-cooking spin, take a look at the Chicken Cordon Bleu – RecipeTin Eats version. For a long-standing favorite, see the Classic Chicken Cordon Bleu Recipe on Allrecipes.
Chicken Blue Ribbon
Ingredients
Main ingredients
- 5 cups shredded chicken Use cooked shredded 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.
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 to room temperature
- Chopped parsley Optional, for garnish.
Instructions
Preparation
- Preheat the oven to 350°F. Spray a 9×13-inch casserole dish with nonstick cooking spray.
- Spread 5 cups shredded chicken evenly in the baking dish.
- Layer the sliced Black Forest ham strips evenly over the chicken.
- Place the Swiss cheese slices across the ham, overlapping so the cheese fits the dish.
Sauce preparation
- In a saucepan over medium heat, melt 6 Tablespoons unsalted butter.
- Whisk in 1 Tablespoon Dijon mustard, 1 Tablespoon lemon juice (if using), 1 teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon nutmeg (if using), and ¼ teaspoon cayenne (if using).
- Sprinkle in 6 Tablespoons flour and whisk until it forms a paste.
- Add 3 cups whole milk slowly, a quarter cup at a time, whisking until smooth after each addition.
- Let the sauce simmer for about 4 minutes, whisking occasionally, until it thickens.
- Pour the sauce evenly over the cheese layer, spreading it into the corners.
Topping and Baking
- In a small bowl, mix 1 ½ cups Panko breadcrumbs with 4 Tablespoons softened butter until crumbly.
- Spread this mixture evenly over the casserole.
- Bake uncovered for 30–40 minutes, until the sauce bubbles and the Panko topping is golden brown.
- Remove from the oven and let sit for 5 minutes to set.
- Sprinkle with chopped parsley if you like, then serve.
