Ah, casseroles… those homey comfort dishes are not glamorous or gourmet, but a satisfying one dish meal is so great for busy week night dinners or when it’s your turn to sign up for a “Meal train” contribution. This is a rich and filling meal with cheese and spinach tortellini, broccoli and chicken under a cheese sauce, bread crumbs and basil. It will freeze like a dream and can be made ahead of time and reheated easily. This is adapted from a Southern Living recipe.

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Ingredients
- 1/2 cup butter
- 1 onion chopped
- 1 red pepper chopped
- 2 garlic cloves minced
- 1/4 cup flour
- 2 1/2 cups chicken broth
- 1 1/2 cups half and half
- 1 cup dry white wine
- 1 1/2 cups Parmesan cheese shredded
- 1 tsp. salt
- 1/2 tsp. red pepper flakes
- 1 20 oz. package refrigerated cheese and spinach tortellini
- 4 cups broccoli chopped
- 4 cups cooked chicken shredded or cubed
- 1 cup bread or cracker crumbs
- 1/2 cup Parmesan cheese shredded
- fresh basil leaves for garnish
Ingredients
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Instructions
- P)reheat oven to 350. Grease a 9" x 13" casserole dish and set aside.
- In a large saucepan melt the butter over medium high heat. Add onion, red pepper and garlic and saute until soft, about five minutes.
- Add the flour, stirring until smooth. Cook for one minute, stirring constantly. Slowly whisk in the broth, wine and half-and-half, and cook, stirring constantly, until thickened and bubbling (between five and ten minutes).
- Remove from heat. and add 1 1/2 cups of cheese, salt and red pepper flakes. Stir this until the cheese melts. Add the tortellini, broccoli and chicken and gently combine.
- Add this pasta and chicken mixture to the prepared baking dish. Sprinkle with the crumbs and 11/2 cup of cheese. Bake at 350 for 30 minutes or until bubbly.
- Remove from oven. Garnish with basil, if desired.