Sugar snap peas and cherry tomatoes brighten this saucy chicken casserole recipe.
We love a make-aheadweeknight dinnerand this tortellini vegetable bake is a delicious way to bring together pasta andfresh vegetables.
It’s a mix of our all-time favorite ingredients in one big casserole dish.
Credit:Blaine Moats
Test Kitchen Tip:Cook tortellini 1 or 2 minutes less than the package directions for a firmer pasta.
The tortellini will continue to cook as it bakes in the sauce in the oven.
Make It Your Own
This tortellini garden vegetable bake is easy to customize to your personal preferences.
It’s abudget-friendly mealbecause of its versatility; make it however you like.
Use vegetable broth instead of chicken broth if going with the vegetarian option.
Blaine Moats
Ingredients
1(10-oz.
)pkg.dried cheese-filled tortellini(2 1/2cups)or2(9-oz.
Cook Chicken and Mushrooms
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.
Add to skillet along with milk.
Cook and stir until thickened and bubbly; add cream cheese.
Cook and stir until cream cheese is smooth.
Stir in lemon juice.
Add pasta mixture, chicken mixture, tomatoes, and sweet pepper.
Turn into an ungreased 13x9x2-inch baking dish or shallow 3-quart casserole.
Stir mixture and sprinkle with Parmesan cheese.
Transport in an insulated carrier.
Makes 12 main-dish servings.
Tip: Make It Ahead
Prepare as directed before baking.
Cover and chill up to 24 hours.
Bake, covered, in a 350 degrees F oven about 55 minutes or until hot.
2,000 calories a day is used for general nutrition advice.
