If Swiss cheese is not one of your favorites, you can use any other cheese instead. I’ve even tried it with Greek feta and it turned out really good.
Ingredients:
- 4 cups rotini pasta (measure uncooked)
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 2 1/2 cups whole milk
- 1 teaspoon Better Than Bullion Chicken Base
- 1 teaspoon Dijon mustard (add up to 1 teaspoon more if you want the mustard flavor stronger)
- 1 1/2 teaspoons Worchestershire
- 1/2 teaspoon salt
- 3/4 cup cooked cubed chicken (I used a rotisserie from the deli)
- 3/4 cup cooked cubed ham
- 4-5 slice swiss cheese
- 1 cup breadcrumbs
Instructions:
- Preheat oven to 350 degrees.
- Spray a 1 1/2 quart baking dish with nonstick spray. Set aside.
- Cook pasta according to directions. While you are waiting for the pasta to cook, you can start on the sauce.
- In a medium pan, melt butter over medium high heat.
- Whisk in flour and cook for a few minutes. The flour will be bubbly.
- Gradually whisk in the milk, and whisk frequently until it comes to a gentle boil.
- Whisk in chicken base, Dijon mustard (or any other type you like), Worchestershire, and salt.
- Whisk for a few more minutes until the sauce starts to thicken slightly.
- When the pasta is cooked, drain it and return to the pan. Stir in the sauce, chicken, and ham and mix to combine.
- Pour half of the pasta mixture into your prepared baking dish. Place slices of swiss cheese evenly over the pasta. Pour the rest of the pasta over the cheese and spread evenly.
- Sprinkle breadcrumbs over the top.
- Bake for 20-25 minutes. The top will be golden brown.
- Allow to set for a few minutes before serving.
Quick Tip: Make your own breadcrumbs using leftover french bread or dinner rolls pulsed into a food processor. Mix in dried parsley if desired.
Thanks to Lovely Little Kitchen for this creamy and delicious bake!
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