Monday, December 17

pasta chicken broccoli bake

This is one of those "invite your neighbors" over meals as it is so filling and makes a huge pan! You can also make in 2 smaller portions and freeze the other half

pasta-chicken broccoli bake
what you need....
  • 1/2 cup butter
  • 1/2 cup chopped sweet onion
  • 1/2 cup chopped red bell pepper (i left this part out)
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 1 1/2 cups half-and-half
  • 1/2 cup dry white wine
  • 1 cup (4 oz.) freshly shredded Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 (20-oz.) package refrigerated cheese-and-spinach tortellini (not cooked)
  • 4 cups chopped fresh broccoli (not cooked)
  • 4 cups chopped cooked chicken 
  • 1/2 cup grated Parmesan cheese
  • 15 round buttery crackers, crushed (reduced fat ritz works well!)
  • 1/2 cup chopped pecans (i skipped these too)
  • 3 tablespoons butter, melted (i skipped this)

what to do...
Preheat oven to 350°. Melt 1/2 cup butter in a Dutch oven over medium-high heat; add onion and next 2 ingredients, and sauté 5 to 6 minutes or until tender.  Add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Whisk in broth, half-and-half, and white wine. Reduce heat to medium, and cook, stirring constantly, 6 to 8 minutes or until thickened and bubbly.

Remove from heat; add 1 cup cheese and next 2 ingredients, stirring until cheese melts. Stir in tortellini and next 2 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish. Stir together 1/2 cup grated cheese and next 3 ingredients. Sprinkle over casserole. Bake at 350° for 40 to 45 minutes or until bubbly.

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