Pasta-Chicken-Broccoli Bake

Pasta-Chicken-Broccoli Bake
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 514.9
  • Total Fat: 29.7 g
  • Cholesterol: 105.2 mg
  • Sodium: 945.7 mg
  • Total Carbs: 36.4 g
  • Dietary Fiber: 4.2 g
  • Protein: 25.7 g

View full nutritional breakdown of Pasta-Chicken-Broccoli Bake calories by ingredient
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From Dec 2012 Southern Living From Dec 2012 Southern Living
Number of Servings: 10


    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 (used Buitoni Mixed Cheese 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


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.

Serving Size: 10 1-cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user KAC1231.

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