Chicken Tortellini Casserole

 

Dump-and-Bake Chicken Tortellini Alfredo

This flavorful baked chicken tortellini alfredo is an easy dinner with just 5 minutes of prep!

 CourseDinner

 CuisineItalian

 Keywordbaked tortellini, cheese tortellini recipe, chicken tortellini alfredo, Tortellini Alfredo

 Prep Time5minutes minutes

 Cook Time35minutes minutes

 Total Time40minutes minutes

 Servings8 people

 Calories296kcal

 AuthorBlair Lonergan

Ingredients

• 1 (19 ounce) package frozen cheese tortellini (about 4.5 cups of frozen tortellini), do not thaw
• 3 cups Alfredo sauce (I used 2 jars that were 15 ounces each)
• ½ cup chicken broth or water
• ½ teaspoon dried thyme (or use dried basil, oregano, parsley, chives, or Italian seasoning)
• 2 cups cooked, diced chicken
• 2 cups frozen mixed vegetables (I used a blend of peas, carrots, corn and green beans), do not thaw
• ½-1 cup shredded mozzarella cheese or Italian cheese blend

Instructions

• Preheat oven to 425°F. Grease a 9 x 13-inch baking dish with cooking spray and set aside.
• In the prepared dish (or in a separate bowl), stir together frozen tortellini, Alfredo sauce, chicken broth (or water), and thyme. Cover tightly with foil. Bake (covered) for 30 minutes. Remove dish from oven, stir. At this point, the pasta should be tender (or almost tender).
• Stir in the chicken and the frozen mixed vegetables. Sprinkle cheese on top.
• Return the dish to the oven, uncovered, for about 5-10 more minutes, or just until the vegetables are tender and the cheese is melted.

https://www.theseasonedmom.com/wprm_print/35806