Chicken Tortellini
Chicken Tortellini combines delicious cheese-filled tortellini pasta, tender bites of chicken, and fresh broccoli, tossed in a cheesy sauce and baked until hot and bubbly. This easy casserole is comforting, flavorful, and satisfying.
Servings: 6 servings
Cost: $6.12
Equipment
- Baking pan 9 x 13-inch
Ingredients
- 2 cups broccoli chopped into very small pieces
- 2 cups cooked chicken like rotisserie, chopped into small pieces
- 1 pound cheese-filled tortellini 16 ounces, frozen, not fresh or dried
- 3 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 1 cup milk 1%, 2% or whole; I use 1%
- 1 cup chicken stock or chicken broth
- 1 cup freshly shredded sharp Cheddar cheese
- 1 cup freshly grated Parmesan cheese divided
- 1/2 cup sour cream I use fat-free
- 2 teaspoons chicken bouillon powder
- 1-1/2 teaspoons Dijon-style mustard
- 1 teaspoon dried parsley flakes
- 1 teaspoon roasted garlic powder
- 1/4 teaspoon granulated onion
- Salt and pepper
Topping
- 2 tablespoons unsalted butter
- 3/4 cup panko breadcrumbs next to breadcrumbs
Instructions
- Preheat oven to 375°F. Cut the broccoli into small pieces (no need to cook beforehand if you chop it small). Chop the chicken into small pieces. Add both to the bottom of a 9x13-inch baking dish. Add the frozen (not thawed and not cooked) tortellini on top. Toss everything to combine.
- Melt 3 tablespoons butter in a small pot over medium heat. Once melted, gradually add in flour, while whisking constantly, until a thick paste forms. Whisk for 1 minute to cook out the raw flour taste, then gradually add in 1/3 cup of the milk while whisking constantly. Gradually add 1/3 cup chicken stock while continuing to whisk. Add in another 1/3 cup milk, another 1/3 cup stock, remaining 1/3 cup milk, and remaining 1/3 cup stock. Whisk after each addition until completely smooth and sauce is thickened.
- Add sharp Cheddar and 1/2 cup Parmesan and whisk until completely smooth. Add sour cream and whisk again until smooth. Stir in the chicken bouillon powder, Dijon mustard, dried parsley, garlic powder, granulated onion, and salt and pepper to taste. (I add 1/2 teaspoon salt and 1/4 teaspoon pepper; add to taste preference—the Parmesan cheese adds a good amount of saltiness.)
- Pour the sauce over everything in the casserole dish and toss ingredients to coat evenly. Make sure the tortellini is covered with the sauce. Sprinkle remaining 1/2 cup Parmesan over the casserole. Cover with foil and bake for 30 minutes.
- Meanwhile, in a saucepan over medium-high heat, melt the 2 tablespoons butter for the topping. Add the panko and toast, stirring constantly, until panko is light brown and toasted. After casserole has baked for 30 minutes, remove and sprinkle the topping evenly over the cheese. Bake, uncovered, for another 8–10 minutes or until warm and bubbly. Remove and serve hot.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven until warmed through. If the sauce thickens, stir in a splash of milk before reheating.
Nutrition
Serving: 1serving | Calories: 739kcal | Carbohydrates: 50g | Protein: 48g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 177mg | Sodium: 1398mg | Potassium: 247mg | Fiber: 4g | Sugar: 6g | Vitamin A: 986IU | Vitamin C: 27mg | Calcium: 543mg | Iron: 3mg