Recipes and Cooking Cheese Tortellini and Chicken Mushroom Casserole 3.6 (16) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 12, 2014 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Cameraworks, LTD Prep Time: 30 mins Bake Time: 25 mins Total Time: 55 mins Servings: 8 Yield: 11 cups Jump to Nutrition Facts Ingredients 2 9 ounce packages refrigerated whole wheat cheese-filled tortellini 8 ounce fresh haricots verts or green beans, trimmed and halved crosswise 8 ounce fresh cremini or button mushrooms, thinly sliced 1 medium onion, halved and thinly sliced 2 tablespoon olive oil 3 cup coarsely shredded cooked chicken breast (about 1 pound) 1 12 ounce jar roasted red sweet peppers ¾ cup purchased dried tomato pesto ¼ teaspoon crushed red pepper ½ cup finely shredded Parmesan cheese ½ cup shredded fresh basil Directions 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. Rate it Print Nutrition Facts (per serving) 387 Calories 15g Fat 37g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 387 % Daily Value * Total Fat 15g 19% Saturated Fat 4g 20% Cholesterol 80mg 27% Sodium 649mg 28% Total Carbohydrate 37g 13% Total Sugars 6g Protein 26g Vitamin C 85.6mg 428% Calcium 200mg 15% Iron 2.6mg 14% Potassium 582mg 12% Folate, total 26.8mcg Vitamin B-12 0.2mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.