Creamy Chicken Ham Pasta Bake (Print Version)
Hearty pasta bake with chicken, ham, broccoli, and creamy Swiss cheese sauce.
# Ingredients:
→ Base
01 -
8 oz penne pasta, uncooked
02 -
2 cups broccoli, cut into small pieces
→ Sauce
03 -
½ cup butter, melted
04 -
20 oz cream of mushroom soup
05 -
2 cups sour cream
06 -
½ cup chicken broth
07 -
1 tbsp dijon mustard (coarse mustard with seeds)
08 -
1 tsp salt
09 -
1 tsp garlic powder
10 -
½ tsp black pepper
→ Mix-ins
11 -
2 cups chicken, cooked and shredded
12 -
2 cups ham, cooked and cut into small cubes
13 -
2 cups Swiss cheese, shredded
# Instructions:
01 -
Cook penne pasta according to package instructions, until al dente. Add chopped broccoli florets to the boiling pasta water in the last 3 to 4 minutes. Drain pasta and broccoli in a colander and set aside.
02 -
Heat oven to 350°F. Lightly coat a 9x13 inch casserole dish with non-stick spray and set aside.
03 -
In a large bowl, combine melted butter, cream of mushroom soup, sour cream, chicken broth, dijon mustard, salt, garlic powder, and black pepper. Whisk until smooth and combined.
04 -
Add cooked chicken, ham, cooked pasta, and broccoli to the sauce. Stir until combined, then fold in the Swiss cheese. Pour the creamy pasta mixture into the prepared casserole dish.
05 -
Cover with foil and bake for 30 minutes. Remove foil and continue baking for an additional 10 minutes, until bubbly in the center. Enjoy!
# Notes:
01 -
Can substitute cream of chicken soup for cream of mushroom.
02 -
Can be frozen for up to 3 months before baking.
03 -
Defrost completely before baking if frozen.