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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.
What You’ll Like About This Dish
Rich and savory. Swiss cheese, ham, and chicken create a flavorful, well-rounded casserole.
Comfortingly creamy. A smooth homemade sauce coats every bite.
Crowd-pleasing. Simple flavors and approachable ingredients make it great for family dinners.
Lovely topping. Buttery breadcrumbs add crunch and color.
Ingredient Notes
- Spiral pasta: Fusilli, rotini, or gemelli hold the sauce nicely.
- Salt: Divided between the pasta water and the sauce.
- Butter: Used both for sautéing and for mixing with the breadcrumbs.
- Onion, celery, garlic: Build the aromatic base of the casserole.
- Ham: Adds savory, smoky flavor; dice small for even distribution.
- Flour: Thickens the sauce—must be cooked briefly in butter.
- Milk: Forms the creamy base of the sauce.
- Chicken: Diced cooked chicken or rotisserie chicken works well.
- Swiss cheese: Melts smoothly and adds tangy, nutty flavor.
- Peas: Add freshness, sweetness, and color.
- Breadcrumbs + butter: Create a crisp, golden topping.
Steps to Make Chicken and Pasta Casserole With Ham and Swiss Cheese
- Cook the pasta in salted water until al dente; drain.
- Sauté onion, celery, garlic, and ham in butter until the onion is soft.
- Stir in the flour and cook briefly to make a roux.
- Add the milk gradually, stirring until thickened; season.
- Mix in the chicken, Swiss cheese, peas, and parsley if using.
- Combine the sauce mixture with the pasta and transfer to a casserole dish.
- Toss the breadcrumbs with melted butter and scatter over the top.
- Bake until hot and bubbly, with a golden brown topping.
Pro Tips
Cook the flour in the butter for a full minute or two before adding milk. This removes the raw flour taste and gives the sauce a smoother, richer flavor.
Recipe Variations
- Cheddar-ham version. Replace Swiss with sharp cheddar for a more robust flavor.
- Veggie-loaded. Add mushrooms, bell peppers, or steamed broccoli florets.
- Creamier style. Stir in a spoonful of sour cream or cream cheese.
- Herb variation. Add thyme, parsley, or a pinch of basil to the sauce.
- Turkey swap. Replace chicken and ham with leftover holiday turkey.
Serving Suggestions
- Serve with a green salad or roasted vegetables.
- Pair with garlic bread, biscuits, or soft dinner rolls.
- Add steamed green beans or asparagus for a balanced plate.
- Choose a crisp white wine like Riesling or Chardonnay.
How to Store Chicken and Pasta Casserole
Refrigerate: Store in an airtight container for up to 3 days.
Reheat: Warm in a 325°F oven, covered, until heated through. Add a splash of milk if the casserole seems dry.
Freeze: Freeze unbaked or baked casserole (without topping for best texture) for up to 2 months. Thaw overnight before baking.
Chicken and Pasta Casserole With Ham and Swiss Cheese
Ingredients
- 8 ounces rotini or fusilli
- Kosher salt for the pasta water and seasoning, as needed
- Butter or cooking spray for the baking dish
- 4 tbsp butter
- 1 small onion, chopped
- 2 ribs celery, chopped
- 1 clove garlic, minced
- 1 ½ cups diced ham
- 4 tbsp flour
- 2 ½ cups milk
- ½ tsp dried leaf thyme
- ¼ tsp freshly ground black pepper
- 2 cups diced cooked chicken
- 2 cups shredded Swiss cheese
- 1 ½ cups frozen peas, thawed
- 2 tbsp chopped Italian flat-leaf parsley
For the Topping
- 1 cup soft fresh breadcrumbs
- 2 tbsp butter, melted
Instructions
- Bring a large pot of water and 1 tablespoon of salt to a boil over high heat. Add the pasta and reduce the heat to medium. Continue cooking according to the package directions for al dente pasta. Drain and set aside.8 ounces rotini or fusilli | Kosher salt for the pasta water and seasoning
- Preheat the oven to 350°F. Lightly grease a 2 1/2- to 3-quart baking dish or spray it with cooking spray.Butter or cooking spray for the baking 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.4 tbsp butter | 1 small onion | 2 ribs celery | 1 clove garlic | 1 1/2 cups diced ham | 4 tbsp flour
- Gradually pour the milk into the saucepan while stirring constantly; add the thyme and freshly ground black pepper. Continue cooking and stirring until the mixture has thickened. Add the diced chicken, Swiss cheese, and thawed peas. Stir until combined, then stir in the parsley. Taste and season with kosher salt, as needed.Kosher salt for the pasta water and seasoning | 2 1/2 cups milk | 1/2 tsp dried leaf thyme | 1/4 tsp freshly ground black pepper | 2 cups diced cooked chicken | 2 cups shredded Swiss cheese | 1 1/2 cups frozen peas | 2 tbsp chopped Italian flat-leaf parsley
- Combine the cooked and drained pasta with the sauce mixture and turn it into the prepared baking dish.
- In a small bowl, combine the breadcrumbs with 2 tablespoons of melted butter. Toss to coat the crumbs thoroughly and scatter them over the filling.1 cup soft fresh breadcrumbs | 2 tbsp butter
- 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.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
