Pasta-Chicken-Broccoli Bake

Probably good if you don't mind high fat, high sodium. To be honest I'm not sure why I pulled this recipe aside to make as I don't care for high fat, high sodium dishes - also must not have noticed the source was Southern Living which never seems to have healthier recipes. I did make it though, with skim milk instead of half and half, because I figured the half a cup of butter was more than enough fat. The sauce never thickened - maybe because of the skim milk. So the dish was watery which was okay with me as I didn't want a thick, heavy cream sauce. It tasted okay but just too rich and heavy for my taste. I won't be making it again. It seems that nearly all the MyRecipes pasta dishes that come my way are loaded with cheese and other high fat/sodium items. It would be nice to see something with garlic, olive oil, etc.

I think it will be a constant winner in my Italian home. I suggest you NOT cook the tortellini FIRST as you will be adding broth and baking it for some time. Too much cooking of pasta will make it gummy. I will need to try adding some gluten free pasta and kale separately for my family as one is on a gluten free diet and another needs low oxalate foods (no spinach). I'll report back after I make it.

Great recipe! Made half the recipe for 2 people - exactly as written - ate half of it. This recipe is a keeper - will make for larger family group. Highly recommend!

I made this recipes as stated except cut it in half because there are just 2 of us. Came out great and was delicious. Will make again for sure.

Did you cook the tortellini first??

I made this recipe just as instructed, and it was delicious! Rich, filling, comfort food! Perfect for the cold weather. My whole family loved it and I will definitely be making again! Like another reviewer, I cut the recipe in half and baked for 30 mins and it was perfect. Highly recommend!

Has anyone made this ahead of time and frozen it? If so, At what point would you freeze it? Before or after baking?

Hi, I made this recipe today, and followed it exactly.  My sauce thickened but not enough to nicely cling to the tortellini, chicken or brocolli.  It was a lovely flavour, but I would have preferred the sauce thicker.  If I make this again I will probably double the flour used and see if that helps. (Also, half of the recipe served five, with a small salad and garlic bread to accompany the meal... so we have another full meal in the freezer!)

First of all, I must admit that I alter the recipe a little.  I do not use the red bell pepper (kids won't eat it) or the dry white wine.  It is still fabulous!  I also use colored tortellini for fun and substitute cheddar for some of the parmesan.  I have now made this twice for my family and they absolutely LOVE it.  It does take a while to prepare, but certainly worth the effort and wait. Also, this recipe makes plenty -- it serves my husband and me, our three adult children and our four young grandchildren.  I will also admit that this is the first recipe review I've ever written because it's the first one that I have found worthy of bragging about  :)

Made this for a Bunko group and everyone raved about it. It has more prep needed than most casseroles, but the end result was amazing and worth it. Defiantly will make again and again! (I used Tysons frozen oven roasted chicken and it worked great.)

I try new recipes all the time, but I keep about one in ten. And it's rare that I'll rave about one -- but this is one of those rare ones. I made only a couple of changes to this recipe.  I skipped the white wine and the nuts, but kept everything else the same. The taste was fantastic! If I had been served this dish at an upscale restaurant and paid a small fortune for it, I would have been happy.

Oh, one last thing.  I only made half the recipe and I cut the cooking time down to 30 minutes.  It was just perfect.

Made excactly as written (I hate reviews where people change the entire recipe!) and enjoyed it so much I immediately emailed the recipe to my girlfriends. My young children approved, too!

replaced tortellini with penne, added 1/2 cup velveeta cheese to sauce. sauteed uncooked chicken breast in oregano flakes w/ salt & pepper... didn't have pecans but used walnuts instead. twas delish! my husband thought we can sell this in a restaurant or something.

A real hit with our couples group. I stirred the mixture several times to keep the tortelini cooking in the sauce. I added the crackers, nut and cheese at the end. Very colorful and tasty. Orange cranberry relish and a side salad finished the meal.

It was pretty good! Reduced butter to 1/4 c, half and half to a cup then used 1cup 2% milk for rest of half and half and wine. Would have used wine except I was out. I was trying to save some fat and calories! My husband loved and wants me to make again! I didn't love but would make again. It would be fine to use penne too.

We loved this recipe! I made it without the pecans. Next time, I won't bake it for the full 40 minutes, and will add water chestnuts for a bit of crunch.