Chicken Tortellini Casserole Recipes

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CHICKEN ALFREDO TORTELLINI CASSEROLE



Chicken Alfredo Tortellini Casserole image

A simple homemade alfredo sauce tops this cheesy Chicken Alfredo Tortellini Casserole. It comes together in only a few minutes and is perfect for a busy night.

Categories     Dinner

Yield 8

Number Of Ingredients 14

2 1/2 cups low fat milk
4 ounces low fat cream cheese
3 Tablespoons flour
1 teaspoon salt
1 Tablespoon butter
3 teaspoons minced garlic
1/2 cup grated Parmesan cheese
1 (19 ounce) bag frozen tortellini
1/2 cup low-sodium chicken broth
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
2 cups cooked chicken (cut into bite-sized pieces)
1 (10 ounce) bag frozen mixed vegetables (I used green beans, carrots, peas, and corn)
1/2 cup shredded Parmesan cheese

Steps:

  • Preheat oven to 350 degrees.
  • Start by making the Alfredo sauce by placing milk, low fat cream cheese, flour and salt in a blender and blend it until it is completely smooth.
  • Meanwhile, in a skillet over medium heat, melt one tablespoon of butter and garlic for a minute. Whisk in the blended milk mixture, stirring constantly for 3-5 minutes.
  • Continue stirring the sauce over heat until it reaches your desired thickness, then mix in Parmesan cheese.
  • Once your sauce is ready (or if you don't make homemade Alfredo sauce, feel free to use jarred sauce), it's time to assemble the casserole.
  • Spray a 9 x 13 inch baking dish with non-stick cooking spray.
  • In the baking dish, mix together Alfredo sauce, frozen tortellini (don't cook it first), chicken broth, seasonings, chicken and frozen vegetables.
  • Cover pan with aluminum foil and bake for 30 minutes.
  • Remove pan from oven, sprinkle casserole with Parmesan cheese, and place the pan back in the oven (uncovered) for another few minutes or until the cheese is melted.

Nutrition Facts : Servingsize 1 serving, Calories 3378 kcal, Fat 78 g, SaturatedFat 47 g, Cholesterol 249 mg, Sodium 4754 mg, Carbohydrate 509 g, Sugar 468 g, Protein 91 mg

CHICKEN TORTELLINI CASSEROLE



Chicken Tortellini Casserole image

Make and share this Chicken Tortellini Casserole recipe from Food.com.

Provided by szableckis

Categories     One Dish Meal

Time 38m

Yield 2-4 serving(s)

Number Of Ingredients 4

9 ounces tortellini
2 cups of frozen broccoli
10 ounces alfredo sauce
1 lb chicken breast

Steps:

  • cook tortellini for 8 minutes.
  • combine all ingredients.
  • place in a casserole dish.
  • bake at 350 degrees for 25 minutes.

Nutrition Facts : Calories 816.1, Fat 30.6, SaturatedFat 10.7, Cholesterol 199.3, Sodium 615.3, Carbohydrate 66.5, Fiber 4.8, Sugar 2.8, Protein 67.2

WARM CHICKEN TORTELLINI AU GRATIN



Warm Chicken Tortellini Au Gratin image

This is one of my favorite recipes. Pasta from Monday plus roasted chicken from Tuesday equals this delicious dish on Wednesday. It's fast and delicious, and paired with a green salad and toasty bread, you have a meal that's fancy enough for company. -Brenda Cole, Reisterstown, Maryland

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 6

2 cans (14 ounces each) water-packed artichoke hearts
3 cups shredded cooked chicken
3 cups refrigerated spinach tortellini, cooked
1-1/2 cups mayonnaise
1-1/2 cups grated Asiago cheese, divided
Fresh basil, optional

Steps:

  • Preheat oven to 350°. Drain artichoke hearts, reserving 1/4 cup of juices. Coarsely chop; combine with chicken, tortellini, mayonnaise, 1 cup cheese and reserved artichoke liquid. Place artichoke mixture in a greased 13x9-in. baking dish; sprinkle with remaining cheese. Bake until bubbly and starting to brown, about 30 minutes. If desired, garnish with basil.

Nutrition Facts : Calories 709 calories, Fat 54g fat (13g saturated fat), Cholesterol 101mg cholesterol, Sodium 859mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein.

CHICKEN TORTELLINI CASSEROLE



Chicken Tortellini Casserole image

This chicken casserole is easy, crowd-pleasing, warm, comfort food.

Provided by Lori Plant Buller

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 1h50m

Yield 12

Number Of Ingredients 12

1 pound skinless, boneless chicken breast halves
2 cloves garlic, peeled and crushed
2 cups chicken broth
2 (12 ounce) packages cheese tortellini
cooking spray
½ cup butter
6 green onions, sliced
2 cups grated Monterey Jack cheese, divided
1 cup sour cream
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
2 (4 ounce) cans button mushrooms, drained and sliced

Steps:

  • Place chicken and garlic in a soup pot. Add chicken broth and bring to boil; reduce heat to low and simmer, covered, until chicken is no longer pink in the center and juices run clear, about 30 minutes. Remove from pot; let cool 10 minutes. Dice into bite-sized pieces. Set aside.
  • Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain and set aside.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch oven-proof glass container (such as Pyrex®) with cooking spray.
  • Melt butter in a saucepan over medium heat. Add green onions, 1 cup Monterey Jack cheese, sour cream, cream of mushroom soup, and cream of chicken soup; cook until heated through, 5 to 7 minutes.
  • Combine diced chicken, tortellini, cream sauce, and button mushrooms in a large bowl. Pour into the prepared 9x13-inch Pyrex® baking dish. Top with remaining cup of Monterey Jack cheese.
  • Bake in the preheated oven until bubbling and top is golden brown, 30 to 45 minutes.

Nutrition Facts : Calories 451.5 calories, Carbohydrate 32.3 g, Cholesterol 94.6 mg, Fat 26.4 g, Fiber 2.1 g, Protein 22.6 g, SaturatedFat 14.4 g, Sodium 1000.4 mg, Sugar 2.8 g

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