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1
Preheat oven to 375.
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2
Season the chicken with salt and pepper, to taste. Cook the chicken in a large skillet over Medium/High heat until it is no longer pink. Remove from heat, drain and set aside.
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3
In a large bowl, mix the cream of chicken soup, cream of celery soup, milk, white wine, garlic powder and seasoned salt. Whisk until well combined.
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4
Stir chicken and ham into the soup mixture.
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5
In the pan used to cook the chicken, heat the olive oil over Medium/High heat. Add the peppers and saute for 5 minutes.
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6
Stir peppers into the chicken/ham/soup mixture until well combined.
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7
Stir the cooked penne into the chicken/ham/soup/pepper mixer and mix gently until combined.
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8
Spray a large glass baking dish with cooking spray and pour the mixture into the dish. Spread it out evenly.
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9
Layer Swiss cheese on top of the chicken/soup mixture (or sprinkle cheese evenly over the top if using shredded).
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10
In a small bowl, add Panko.
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11
Pour melted butter over Panko and mix around until the crumbs are moist.
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12
Sprinkle the crumbs over the cheese.
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13
Cover with foil and bake 30 minutes until cheese is melted and chicken/soup mixture is hot.
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14
Uncover and turn oven to broil. Broil until the crumbs begin to brown (about 5 minutes).
