Chicken Blue Ribbon

There's something absolutely magical about gathering around a comforting dish that tastes like a warm hug. Let me tell you a story. A few seasons ago, I found myself knee-deep in dinner parties, seeking recipes that would impress without flipping the kitchen upside down. That’s when I stumbled upon this gem: Chicken Blue Ribbon. It's become my go-to crowd-pleaser, serving up tender chicken, savory ham, and gooey Swiss cheese, all nestled in a creamy sauce and topped with crispy Panko breadcrumbs. Trust me, your family and friends will be begging for seconds—and your secret, of course!

Why You'll Love This Recipe

Now, let’s talk about why you absolutely need to make this dish tonight. First, it’s super versatile. Whether you’re hosting a lively dinner with friends, preparing Sunday family dinner, or just craving some cozy comfort food, Chicken Blue Ribbon has got your back. The combination of shredded chicken and rich, savory ham will take your taste buds on a delightful journey, while that melted Swiss cheese offers a silky smooth texture that balances everything beautifully.

Plus, it’s one of those meals that feels decadent yet surprisingly easy to whip up. With just a handful of ingredients, you’re creating something that’s perfect for any occasion. And let's not forget about the Panko topping—it adds such a wonderful crunch that you won't be able to resist sneaking a few bites before it even hits the table.

Gather These Ingredients

To get started, you’ll need the following ingredients. Don’t worry if any of them seem a bit unfamiliar; I’ll guide you through how they come together!

• 5 cups shredded chicken: You can use rotisserie chicken or poach some chicken breasts—you just want it tender and easy to shred.

• 9 ounces sliced deli-style black forest ham: This smoky, tender ham cuts through the dish's richness and adds a punch of flavor. If you're in a pinch, honey or smoked turkey can work too!

• 8 ounces sliced Swiss cheese: Mmm, this creamy, nutty cheese melts like a dream. If you're feeling adventurous, gruyere is a fantastic substitute.

• 6 Tablespoons unsalted butter: This little gem adds richness and helps create that smooth sauce.

• 1 Tablespoon Dijon mustard: Adds a delightful tang that brightens up the flavor profiles.

• 1 Tablespoon freshly squeezed lemon juice (optional): A touch of acidity can really elevate the dish, but feel free to skip it if you prefer.

• 1 teaspoon garlic powder: Because who doesn’t love garlic?

• ½ teaspoon salt: Just enough to enhance the flavors.

• ¼ teaspoon nutmeg (optional): Adds a warm, subtly sweet note—perfect for cozy dishes.

• ¼ teaspoon cayenne pepper (optional): For those of you who like a little kick, this is your chance to spice things up!

• 6 Tablespoons all-purpose flour: This helps thicken up our sauce.

• 3 cups whole milk: Makes our sauce creamy and dreamy.

• 1 ½ cups Panko breadcrumbs: These will give us that delightful crunch we crave.

• 4 Tablespoons unsalted butter, softened to room temperature: Helps Panko crisp up beautifully.

• Chopped parsley (optional): Adds a pop of color and freshness that makes it all look extra special.

The Cooking Process Explained

Ready to get cooking? Let’s break this down step-by-step.

1. Preheat your oven to 350°F and spray a 9x13-inch casserole dish with nonstick cooking spray. This will ensure our dish comes out effortlessly!

2. Evenly spread 5 cups shredded chicken across the bottom of the baking dish. It’s our hearty foundation.

3. Layer 9 ounces of sliced black forest ham, cut into strips, over the chicken. Get that savory deliciousness in there!

4. Now for the best part: place 8 ounces of Swiss cheese evenly over the ham. Overlap the slices to fit snugly—no cheese left behind!

5. In a saucepan, melt 6 Tablespoons unsalted butter over medium heat. Once it's melted, whisk in 1 Tablespoon Dijon mustard and 1 Tablespoon lemon juice (if using).

6. Sprinkle in 1 teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon nutmeg, and ¼ teaspoon cayenne pepper (if using). Whisk it all together until it’s fragrant and combined.

7. Next, add 6 Tablespoons all-purpose flour, stirring continuously until it forms a paste.

8. Slowly whisk in 3 cups whole milk, adding ¼ cup at a time. Make sure to whisk thoroughly for a smooth sauce before adding more.

9. Allow it to simmer for about 4 minutes or until the sauce thickens up a bit. Keep whisking occasionally–it’s worth it!

10. Pour the sauce evenly over the cheese layer, spreading it out gently to fill those corners.

11. In a small bowl, combine 1 ½ cups Panko breadcrumbs with 4 tablespoons softened butter. Mix until combined, then sprinkle this crunchy goodness as the final layer on your dish.

12. Bake uncovered for 30-40 minutes, or until the sauce is bubbly, and the Panko topping is golden brown.

13. Remove from the oven and let it sit for 5 minutes before serving—you want that sauce to set just a bit.

14. If desired, sprinkle with chopped parsley right before serving, and watch the smiles appear!

Bon Appétit!

Now here’s how to truly enjoy your Chicken Blue Ribbon:

• Serving Suggestions: Pair it with some fresh veggies like roasted broccoli or a light salad to balance the dish's richness. It’s also fantastic with a side of buttery garlic bread to mop up the creamy sauce!

• What to Serve It With: A chilled glass of white wine, like a crisp Sauvignon Blanc, seals the deal for a cozy dinner.

Keeping Leftovers Fresh

If you’re lucky enough to have leftovers (or you're planning for busy weeknights!), here’s how to store your creation:

• Storage: Keep any extra Chicken Blue Ribbon in an airtight container in the fridge. It should last about 3-4 days.

• Reheating: When you're ready to enjoy it again, pop it in the oven at 350°F until warmed through, or microwave it in short increments. Just remember that the oven will help retain its crispy topping!

• Freezing: This dish freezes well! Store individual servings in freezer-safe containers for up to 3 months. Thaw in the fridge and reheat as mentioned above.

Helpful Cooking Tips

Here are a few insider tips to elevate your cooking game:

• If you have some fresh herbs on hand, consider adding a sprinkle of thyme or rosemary to the sauce for extra flavor.

• For a smokier twist, try using smoked cheese instead of Swiss.

• Want a bit more depth? Sauté some onions or mushrooms in the butter before you start the sauce—trust me!

Creative Twists

Feeling inspired to experiment? Here are some ideas:

• Swap the chicken for turkey or even a mix of veggies for a vegetarian version.

• Add some sautéed spinach or kale for an extra nutrient boost.

• Switch up the cheese with cheddar or pepper jack for a different flavor profile.

Ingredients to Gather

• 5 cups shredded chicken
• 9 ounces sliced deli-style black forest ham, cut into strips
• 8 ounces sliced Swiss cheese
• 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 Instructions

1. Preheat oven to 350°F; spray a 9x13-inch casserole dish with nonstick cooking spray.
2. Spread 5 cups shredded chicken evenly in the dish.
3. Layer 9 ounces of deli black forest ham over the chicken.
4. Top with 8 ounces of Swiss cheese, overlapping slices.
5. Melt 6 Tablespoons unsalted butter in a saucepan over medium heat.
6. Whisk in 1 Tablespoon Dijon mustard and 1 Tablespoon lemon juice (optional).
7. Add 1 teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon nutmeg, and ¼ teaspoon cayenne pepper (optional); mix.
8. Sprinkle in 6 Tablespoons all-purpose flour, stirring until a paste forms.
9. Gradually whisk in 3 cups whole milk, adding ¼ cup at a time.
10. Simmer for 4 minutes or until thickened, whisking occasionally.
11. Pour sauce over cheese layer, spreading it evenly.
12. Mix 1 ½ cups Panko breadcrumbs and 4 Tablespoons softened butter; sprinkle on top.
13. Bake uncovered for 30-40 minutes, until bubbly and golden brown.
14. Let sit for 5 minutes, sprinkle with parsley (if desired), and serve.

Your Questions Answered

• What can I substitute if I don't have Dijon mustard?: You can use yellow mustard or even omit it for a milder flavor.
• How can I make this dish healthier?: Use whole grain breadcrumbs, low-fat cheese, or add more veggies!
• Can I use cooked chicken thighs instead of breast?: Absolutely! Just shred and proceed as directed.
• What if I don't have Panko breadcrumbs?: Regular breadcrumbs will work, but Panko gives a better crunch.
• What about dietary restrictions?: This recipe can be made gluten-free with special flour and bread options.

Cooking doesn’t just fill our bellies; it fills our hearts and minds with joy and community. I encourage you to step into your kitchen, surrender to the process, and don’t shy away from adding your personal touch. There’s beauty in experimentation! I invite you to try this Chicken Blue Ribbon and share your thoughts, tweaks, or photos. Let’s keep this cooking adventure going together!