Chicken 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.
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.
Let the casserole rest for 10 minutes before serving so the sauce can settle and the portions hold together better.
Nutrition
Calories: 740kcalCarbohydrates: 57gProtein: 44gFat: 37gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 138mgSodium: 1500mgPotassium: 662mgFiber: 5gSugar: 10gVitamin A: 1189IUVitamin C: 16mgCalcium: 534mgIron: 3mg
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.
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