Chicken, Ham, and Pasta Potluck Casserole

By Diana Rattray

Updated 11/25/17

Chicken and Pasta Casserole
Chicken and Pasta Potluck Casserole. Diana Rattray
  • Total: 60 mins
  • Prep: 20 mins
  • Cook: 40 mins
  • Yield: 4 to 6 Servings
Nutritional Guidelines (per serving)
786 Calories
42g Fat
53g Carbs
47g Protein
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Nutrition Facts
Servings: 4 to 6 Servings
Amount per serving
Calories 786
% Daily Value*
Total Fat 42g 54%
Saturated Fat 20g 101%
Cholesterol 161mg 54%
Sodium 1360mg 59%
Total Carbohydrate 53g 19%
Dietary Fiber 4g 15%
Protein 47g
Calcium 483mg 37%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This potluck pasta wheel casserole is filled with flavor, with chicken, ham, mushrooms, and two kinds of cheese. Serve with a simple green salad or sliced fresh tomatoes and biscuits or rolls.

A thickened cheese sauce brings the chicken and ham together in this tasty pasta casserole.

Ingredients

  • 8 ounces pasta, macaroni, mini penne, mini wagon wheels, etc.
  • 4 tablespoons butter (divided)
  • 1 pound chicken boneless chicken breasts or chicken tenders, cut in small chunks
  • 1 teaspoon Creole or Cajun seasoning
  • 8 ounces sliced mushrooms
  • 4 to 8 ounces diced ham
  • 1 small jar (2 ounces) pimiento, drained
  • 1 bunch (6 to 8) green onions, sliced
  • 1 to 2 tablespoons chopped parsley
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup half-and-half or whole milk
  • 8 ounces shredded sharp Cheddar cheese
  • 4 ounces American cheese, shreds or diced
  • Salt and pepper, to taste
  • 1/2 cup soft bread crumbs
  • 1 tablespoon butter, melted

Steps to Make It

  1. Heat oven to 350 F.

  2. Lightly grease a 2 1/2- to 3-quart baking dish.

  3. Cook pasta in boiling salted water following package directions. Drain in a colander and rinse with hot water. Set aside.

  4. In a large saucepan, melt 3 tablespoons of butter over medium-low heat. Add the chicken, Creole seasoning, mushrooms, and ham. Cook, stirring, until chicken is cooked through and mushrooms are tender.

  5. Add the pimiento, green onions, and parsley and cook, stirring, for about 1 minute.

  6. Stir in flour until well blended. Add chicken broth and milk. Cook, stirring, until thickened.

  7. Add the Cheddar and American cheeses, along with salt and pepper, to taste. Stir to blend. Combine with the drained pasta and spoon into the prepared baking dish.

  8. Melt the remaining 1 tablespoon of melted butter and toss with the bread crumbs; sprinkle evenly over the casserole.

  9. Bake for about 25 minutes, or until browned and bubbly.

Serves 4 to 6.