Did you cook the tortellini first??Read More
I made this recipe just as instructed, and it was delicious! Rich, filling, comfort food! Perfect for the cold weather. My whole family loved it and I will definitely be making again! Like another reviewer, I cut the recipe in half and baked for 30 mins and it was perfect. Highly recommend!Read More
Has anyone made this ahead of time and frozen it? If so, At what point would you freeze it? Before or after baking?Read More
Hi, I made this recipe today, and followed it exactly. My sauce thickened but not enough to nicely cling to the tortellini, chicken or brocolli. It was a lovely flavour, but I would have preferred the sauce thicker. If I make this again I will probably double the flour used and see if that helps. (Also, half of the recipe served five, with a small salad and garlic bread to accompany the meal... so we have another full meal in the freezer!)
First of all, I must admit that I alter the recipe a little. I do not use the red bell pepper (kids won't eat it) or the dry white wine. It is still fabulous! I also use colored tortellini for fun and substitute cheddar for some of the parmesan. I have now made this twice for my family and they absolutely LOVE it. It does take a while to prepare, but certainly worth the effort and wait. Also, this recipe makes plenty -- it serves my husband and me, our three adult children and our four young grandchildren. I will also admit that this is the first recipe review I've ever written because it's the first one that I have found worthy of bragging about :)Read More
Made this for a Bunko group and everyone raved about it. It has more prep needed than most casseroles, but the end result was amazing and worth it. Defiantly will make again and again! (I used Tysons frozen oven roasted chicken and it worked great.)Read More
I try new recipes all the time, but I keep about one in ten. And it's rare that I'll rave about one -- but this is one of those rare ones. I made only a couple of changes to this recipe. I skipped the white wine and the nuts, but kept everything else the same. The taste was fantastic! If I had been served this dish at an upscale restaurant and paid a small fortune for it, I would have been happy.
Oh, one last thing. I only made half the recipe and I cut the cooking time down to 30 minutes. It was just perfect.
Made excactly as written (I hate reviews where people change the entire recipe!) and enjoyed it so much I immediately emailed the recipe to my girlfriends. My young children approved, too!Read More
replaced tortellini with penne, added 1/2 cup velveeta cheese to sauce. sauteed uncooked chicken breast in oregano flakes w/ salt & pepper... didn't have pecans but used walnuts instead. twas delish! my husband thought we can sell this in a restaurant or something.Read More
A real hit with our couples group. I stirred the mixture several times to keep the tortelini cooking in the sauce. I added the crackers, nut and cheese at the end. Very colorful and tasty. Orange cranberry relish and a side salad finished the meal.Read More
It was pretty good! Reduced butter to 1/4 c, half and half to a cup then used 1cup 2% milk for rest of half and half and wine. Would have used wine except I was out. I was trying to save some fat and calories! My husband loved and wants me to make again! I didn't love but would make again. It would be fine to use penne too.Read More
We loved this recipe! I made it without the pecans. Next time, I won't bake it for the full 40 minutes, and will add water chestnuts for a bit of crunch.Read More