Pasta-Chicken-Broccoli Bake

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

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.

Hands-on time: 30 minutes
Total time: 1 hour 15 minutes
Yields: Makes 6 to 8 servings


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

How to Make It

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.

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.

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.

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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