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Pasta, Chicken, & Broccoli Bake


Broccoli and red bell peppers adds a great combo of colors/flavors and the cheese filled tortellini with chopped pecan topping seals the deal even with more great flavors! Looks and tastes great!

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Rate this recipe 4.5/5 (106 Votes)


  • 1/2 cup butter
  • 1/2 cup sweet onion, chopped
  • 1/2 cup red bell pepper, chopped
  • 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 parmesan cheese, freshly shredded
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 (20-ounce) package refrigerated cheese-and-spinach tortellini
  • 4 cups fresh broccoli, chopped
  • 4 cups cooked chicken, chopped
  • 1/2 cup Parmesan cheese, grated
  • 15 round buttery crackers, crushed
  • 1/2 cup pecans, chopped
  • 3 tablespoons butter, melted


Servings 6
Adapted from


Step 1

Preheat oven to 350° Fahrenheit.

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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