Creamy Chicken Ham Pasta Bake (Print Version)
# 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 degrees F. Lightly coat a 9x13" casserole dish with non stick spray and set aside.
03 -
Meanwhile, 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 in the cooked chicken, ham, cooked pasta and broccoli. Stir until combined, then fold in the Swiss cheese. Pour creamy pasta mixture into 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 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