Tortellini and Garden Vegetable Bake

Rating: 3.74 stars
232 Ratings
  • 5 star values: 108
  • 4 star values: 39
  • 3 star values: 36
  • 2 star values: 18
  • 1 star values: 31

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

Source: Better Homes and Gardens

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
30 mins
bake:
30 mins
Servings:
12
Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

  • 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.

Tips

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.

Nutrition Facts

Per Serving:
247 calories; total fat 12g; saturated fat 5g; cholesterol 43mg; sodium 477mg; carbohydrates 17g; fiber 1g; protein 15g; vitamin a 464RE; vitamin c 21mg; calcium 121mg; iron 2mg.
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Reviews (11)

232 Ratings
  • 5 star values: 108
  • 4 star values: 39
  • 3 star values: 36
  • 2 star values: 18
  • 1 star values: 31
Anonymous
Rating: 5 stars
04/09/2017
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
Anonymous
Rating: 5.0 stars
05/05/2020
I just tried this recipe today, and we love it! I don't care for cooked carrots, so I substituted zucchini. I used evaporated milk in place of the regular milk. I found that it could use a little more thickening for next time. It's so colorful, and I love that it is low in fat and calories. I think 12 servings at 247 calories is a bit slim, but 8 servings would be about 370 calories, so still well within our meal limit for weight loss and is a satisfying serving size. I like meals with all the food groups in one dish, like this one!
Anonymous
Rating: 3.0 stars
06/19/2020
I haven't made this yet, but want to. I wish BHG would put the serving size in the nutrition info. How much constitutes the calories they list?
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Anonymous
Rating: 3 stars
09/05/2017
Very good and healthy, most of all it's easy.
Anonymous
Rating: 1 stars
09/02/2017
would not make again. Bland, none of the 5 persons who ate it, gave it a 1 t0 2 stars
Anonymous
Rating: Unrated
12/19/2017
If you want to retain me as an interested party, you will have to offer the metric values that the REST OF THE WORLD uses eg Stop talking Fahrenheit, give the Celsius = Drop pounds, and offer grams/kilos. When did we start buying Butter by the Tablespoon? Haven't bumped into a Supermarket yet that sold it that way...hello, it's a solid at room temperature! Basic chemistry. Thought America was supposed to lead the world, not drag it back to the 18thC
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Alyssa Swanson
Rating: Unrated
02/23/2013
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.
Hannah
Rating: Unrated
04/13/2013
Take out the oregano and it might be passable. As is the oregano is very strong and overwhelms the dish.
Michelle Bradley
Rating: Unrated
12/28/2013
Anyone know if this could be made and then frozen for later reheating/cooking? I'm always looking for dishes like that.
Jillian Conley
Rating: Unrated
04/15/2013
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.
Deb Ryder
Rating: Unrated
05/20/2013
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.
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