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Photo: Iain Bagwell; Prop Stylist: Heather Chadduck; Food Stylist: Ana Kelly Photo by: Photo: Iain Bagwell; Prop Stylist: Heather Chadduck; Food Stylist: Ana Kelly

Pasta-Chicken-Broccoli Bake

Cheese-filled tortellini and a chopped pecan topping add extra flavor to kid-friendly Pasta-Chicken-Broccoli Bake, while broccoli and red bell pepper contribute pops of color throughout this one-dish meal.

Southern Living DECEMBER 2012

  • Yield: Makes 6 to 8 servings
  • Hands-on:30 Minutes
  • Total:1 Hour, 15 Minutes

Ingredients

  • 1/2 cup butter
  • 1/2 cup chopped sweet onion
  • 1/2 cup chopped red bell pepper
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 1 1/2 cups half-and-half
  • 1/2 cup dry white wine
  • 1 cup (4 oz.) freshly shredded Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 (20-oz.) package refrigerated cheese-and-spinach tortellini
  • 4 cups chopped fresh broccoli
  • 4 cups chopped cooked chicken
  • 1/2 cup grated Parmesan cheese
  • 15 round buttery crackers, crushed
  • 1/2 cup chopped pecans
  • 3 tablespoons butter, melted

Preparation

1. Preheat oven to 350°. Melt 1/2 cup butter in a Dutch oven over medium-high heat; add onion and next 2 ingredients, and sauté 5 to 6 minutes or until tender.

2. Add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Whisk in broth, half-and-half, and white wine. Reduce heat to medium, and cook, stirring constantly, 6 to 8 minutes or until thickened and bubbly.

3. Remove from heat; add 1 cup cheese and next 2 ingredients, stirring until cheese melts. Stir in tortellini and next 2 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.

4. Stir together 1/2 cup grated cheese and next 3 ingredients. Sprinkle over casserole. Bake at 350° for 40 to 45 minutes or until bubbly.

Note: We tested with Buitoni Mixed Cheese Tortellini.

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Pasta-Chicken-Broccoli Bake recipe

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