Tortellini and Garden Vegetable Bake

Sugar snap peas and cherry tomatoes brighten this saucy chicken casserole recipe.

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Tortellini and Garden Vegetable Bake

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4.0 by 324 people

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  • Makes: 12 servings
  • Prep: 30 mins
  • Bake: 30 mins

Tortellini and Garden Vegetable Bake

Directions

  1. Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.
  2. Meanwhile, heat margarine or butter in a 12-inch skillet. Add chicken and mushrooms, and cook about 5 minutes or until chicken is no longer pink. Remove from skillet.
  3. Shake together chicken broth, oregano, flour, garlic salt, and pepper in a screw-top jar until smooth. Add to skillet along with milk. Cook and stir until thickened and bubbly; add cream cheese. Cook and stir until cream cheese is smooth. Remove from heat. Stir in lemon juice. Add pasta mixture, chicken mixture, tomatoes, and sweet pepper. Toss to coat. Turn into an ungreased 13x9x2-inch baking dish or shallow 3-quart casserole.
  4. Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through. Stir mixture and sprinkle with Parmesan cheese. Transport in an insulated carrier. Makes 12 main-dish servings.

From the Test Kitchen

Prepare as directed but don't bake it. Instead, cover and chill up to 24 hours. Bake, covered, in a 350 degrees F oven about 55 minutes or until hot.

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Nutrition Facts (Tortellini and Garden Vegetable Bake)

  • Per serving:
  • 247 kcal cal.,
  • 12 g fat
  • (5 g sat. fat,
  • 43 mg chol.,
  • 477 mg sodium,
  • 17 g carb.,
  • 1 g fiber,
  • 15 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (6)

324 Ratings
16 Days Ago
5.0
Turned out really well. I wish when listing in order in the recipe they would reiterate the amount I have to look at what is next look up for the amount and forget my place .
Other than that I was a HIT
1214 Days Ago
Anyone know if this could be made and then frozen for later reheating/cooking? I'm always looking for dishes like that.
1436 Days Ago
This dish was rather dry. I assembled it the day before and then baked it as directed (per the test kitchen notes). Flavor was good but on the bland side. I used fresh oregano. I will try this dish again but will use 1.5 times the liquid mixture and will add some pesto for flavor.

It's possible that the dryness was caused by the early prep but the notes state that you can do this; the dish sat in the refrigerator for less than 20 hours.
Jillian Conley 1471 Days Ago
This was an amazing dish, I used dry oregano and it wasn't too overpowering. This had great flavor. I adjusted the seasoning as I saw fit after bringing the sauce together. Ended up adding a bit more garlic powder and salt to taste. Very tasty.
Hannah 1474 Days Ago
Take out the oregano and it might be passable. As is the oregano is very strong and overwhelms the dish.
Alyssa Swanson 1522 Days Ago
We had it for a lent meal. My fiance really hates veggies or when we have meatless meals but he loved this recipe, even when he reheated it for lunch at work. I will definitely make it again.

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