Chicken and ham team up with nutty Swiss cheese and spiral pasta to make this fabulous one-dish casserole. The smoky ham pairs well with milder chicken and adds that extra element of flavor. But feel free to use all ham or all chicken in the casserole, or make it with chicken and some crumbled bacon.
The buttery breadcrumb topping adds some texture to the casserole, and vegetables add nutrients and make it colorful. Use frozen peas or a peas and carrots blend. Some other possible additions might include 1/2 to 1 cup of sliced sautéed mushrooms, about 1/4 cup of diced red bell pepper, thinly sliced steamed green beans, or corn kernels.
PrintChicken and Pasta Casserole With Ham and Swiss Cheese
This buttery breadcrumb-topped chicken and pasta casserole is full of harmonious ingredients. Chicken and ham provide the protein, while Swiss cheese and vegetables add flavor and color.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Chicken, Casserole, Pasta, Cheese, Ham
- Method: Bake
Ingredients
- 8 ounces spiral pasta (small, fusilli, gemelli, or rotini)
- 2 teaspoon kosher salt (or to taste, divided use)
- 4 tablespoons butter
- 1 small onion (chopped)
- 2 stalks celery (chopped)
- 1 clove garlic (minced)
- 6 ounces ham (diced small, about 1 1/2 cups)
- 4 tablespoons flour
- 2 1/2 cups milk
- 1/4 teaspoon black pepper (freshly ground)
- 12 ounces chicken (diced, about 2 cups)
- 8 ounces Swiss cheese (shredded)
- 1 1/2 cups frozen peas (thawed, steamed)
- Optional: 2 tablespoons chopped Italian flat leaf parsley
For the Topping
- 1 cup soft breadcrumbs
- 2 tablespoons melted butter
Instructions
- Bring a large pot of water and 1 teaspoon of salt to a boil over medium-high heat. Add the pasta and reduce the heat to medium low. Continue to cook following the package directions for al dente pasta. Drain and set aside.
- Preheat the oven to 350 F. Lightly grease a 2 1/2-quart casserole dish.
- Heat the 4 tablespoons of butter in a large saucepan over medium heat. Add the onion, celery, garlic, and ham and cook, stirring, until the onion is translucent. Add the flour; continue to cook, stirring, for 2 minutes.
- Gradually pour the milk into the saucepan while stirring constantly; add 1 teaspoon of kosher salt, the thyme, and pepper. Continue to cook, stirring, until the mixture is thickened. Add the diced chicken, Swiss cheese, and peas. Blend thoroughly and stir in the parsley, if using.
- Combine the cooked and drained pasta with the sauce mixture and turn into the prepared casserole dish.
- In a small bowl, combine the breadcrumbs with 2 tablespoons of melted butter. Toss to coat the crumbs thoroughly. Scatter the breadcrumbs over the casserole.
- Bake the casserole in the preheated oven for about 30 minutes, or until the breadcrumbs are browned and the filling is hot and bubbly around the edges.
