Rating: 3.5 stars
16 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
  • 16 Ratings

An easy chicken casserole recipe that also has cheesy tortellini? Sign us up! Cheese, pasta, veggies, chicken -- this easy casserole recipe hits just about every food group.

Source: Better Homes and Gardens


Credit: Andy Lyons Cameraworks, LTD

Recipe Summary

30 mins
25 mins
55 mins
11 cups


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. In a large saucepan cook tortellini according to package directions, adding haricots verts for the last 4 minutes of cooking. Drain and return to pan.

  • Meanwhile, in a large skillet cook mushrooms and onion in hot oil over medium heat for 6 to 8 minutes or until tender and lightly browned, stirring occasionally.

  • Add mushroom mixture and chicken to drained pasta mixture. Toss to coat. Place undrained peppers in a blender. Cover and blend until smooth. Stir in pesto and crushed red pepper. Add to pasta mixture;toss to coat. Spread mixture evenly in a 3-quart rectangular baking dish.

  • Cover and bake for 20 minutes. Uncover and sprinkle with cheese. Bake, uncovered, for 5 minutes more or until cheese is melted.

  • To tote, cover casserole and place in an insulated casserole carrier. Place basil in an airtight container. Just before serving, sprinkle basil over casserole. Cover and chill leftovers within 2 hours.

Nutrition Facts

387 calories; fat 15g; cholesterol 80mg; saturated fat 4g; carbohydrates 37g; mono fat 5g; poly fat 1g; insoluble fiber 7g; sugars 6g; protein 26g; vitamin a 506.7IU; vitamin c 85.6mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 7.6mg; vitamin b6 0.6mg; folate 26.8mcg; vitamin b12 0.2mcg; sodium 649mg; potassium 582mg; calcium 200mg; iron 2.6mg.