Dump-and-Bake Chicken Cordon Bleu Casserole

jar Alfredo sauce (about 2 ½ cups)

low sodium chicken broth

white wine ((or substitute with an additional 1 cup of chicken broth))

uncooked rotini pasta

grated Swiss cheese, divided

diced, cooked chicken

diced, cooked ham

breadcrumbs combined with 1 tablespoon melted butter

Garnish: fresh parsley