Rating: 4 stars
231 Ratings
  • 5 star values: 108
  • 4 star values: 39
  • 3 star values: 36
  • 2 star values: 18
  • 1 star values: 30

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
total:
1 hr
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

247 calories; fat 12g; cholesterol 43mg; saturated fat 5g; carbohydrates 17g; insoluble fiber 1g; protein 15g; vitamin a 463.6RE; vitamin c 21.3mg; sodium 477mg; calcium 121.2mg; iron 1.8mg.
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