Creamy Chicken Ham Pasta Bake with Swiss Cheese (Print version)
Tender pasta, chicken, ham, broccoli, and Swiss cheese baked in a creamy Dijon sauce until hot and bubbling.
# Ingredients:
For the pasta and broccoli
01 -
8 oz (225 g) penne pasta, rotini, or bow ties
02 -
2 cups (180 g) small broccoli florets
03 -
1 teaspoon kosher salt, for the pasta water
For the creamy sauce
04 -
4 tablespoons (56 g) unsalted butter, melted
05 -
2 cans (10.5 oz each) condensed cream of mushroom soup
06 -
1 1/2 cups (360 g) sour cream
07 -
1/2 cup (120 ml) low-sodium chicken broth
08 -
1 tablespoon Dijon mustard
09 -
1 teaspoon garlic powder
10 -
1/2 teaspoon black pepper
11 -
1/4 teaspoon kosher salt, plus more as needed
For the filling
12 -
2 cups (280 g) cooked shredded chicken
13 -
2 cups (280 g) cooked ham, diced small
14 -
2 cups (225 g) shredded Swiss cheese, divided
15 -
Nonstick cooking spray or butter, for the baking dish
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the pasta until just al dente, adding the broccoli during the last 3 minutes. Drain very well.
02 -
Heat the oven to 350°F. Grease a 9x13 inch baking dish with nonstick spray or butter.
03 -
In a large bowl, whisk the melted butter, condensed soup, sour cream, chicken broth, Dijon mustard, garlic powder, pepper, and salt until smooth.
04 -
Fold in the drained pasta, broccoli, chicken, ham, and 1 1/2 cups of the Swiss cheese. Spread the mixture evenly in the prepared baking dish.
05 -
Sprinkle the remaining 1/2 cup Swiss cheese over the top. Cover with foil and bake for 30 minutes, until the casserole is hot around the edges.
06 -
Remove the foil and bake for 10 minutes more, until bubbling in the center. Rest for 5-10 minutes before serving.
# Good to know:
01 -
Cook the pasta just to al dente so it does not soften too much in the oven.
02 -
Assemble up to 24 hours ahead and refrigerate before baking.
03 -
Freeze unbaked for up to 3 months, then thaw overnight before baking.