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

Chicken Stuffing Casserole

Chicken Stuffing Casserole

PREP TIME10 minutes

COOK TIME25 minutes

TOTAL TIME35 minutes

SERVINGS6 servings

AUTHORHolly Nilsson

This one-dish chicken stuffing casserole is creamy and flavorful; the whole family will ask for seconds!

Ingredients

• 6 oz boxed stuffing mix or 3 to 4 cups homemade stuffing
• 1 ¼ cup hot water
• 2 cups cooked chicken diced
• ⅓ cup sour cream
• 10.5 oz cream of chicken soup or homemade condensed soup
• 3 cups frozen mixed vegetables defrosted

Instructions

• Preheat the oven to 400°F.
• Mix together hot water and stuffing mix in a medium bowl. Set aside to rest for 5m minutes.
• In a greased 9x13 inch pan, combine cooked chicken, sour cream, cream of chicken soup, and mixed vegetables. Mix well.
• Top with the stuffing mixture and bake for 25-30 minutes, until bubbly and golden brown.

Notes

• Combine stuffing and hot water first so it can soak up the water while you prep the rest.
• Run frozen veggies under hot water to defrost quickly.
• Shredded chicken can be substituted with ground beef, ham or leftover turkey.
• Any "cream of" soup can be used in this recipe.
• Adding a little sprinkle of cheese on the top of the stuffing will give it an extra punch of flavor!

Chicken Stuffing Casserole https://www.spendwithpennies.com/chicken-stuffing-casserole/

Poppyseed Chicken

Poppy Seed Chicken

PREP TIME15 minutes

COOK TIME30 minutes

TOTAL TIME45 minutes

SERVINGS4

AUTHORHolly Nilsson

Poppy Seed Chicken is a hearty, tasty casserole the whole family will love!

Ingredients

• 3 cups chicken cooked and shredded
• 1 ½ tablespoons poppy seeds

Cream Sauce

• 1 onion diced
• 1 clove garlic minced
• ¼ teaspoon poultry seasoning
• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup chicken broth
• ¾ cup light cream
• 4 ounces cream cheese
• ⅓ cup sour cream

Topping

• ½ cup crushed cornflakes or buttery round crackers
• 3 tablespoons melted butter

Instructions

• Preheat oven to 375°F.
• In a saucepan, cook onion, garlic, and poultry seasoning in butter over medium heat until tender. Add flour and cook 1-2 minutes. Stir in broth and cream a little bit at a time until smooth. Stir in cream cheese and sour cream and cook until melted and smooth.
• Remove from heat and combine chicken, poppy seeds, cream sauce, and salt & pepper to taste.
• Spread into an 8x8 serving dish. Combine topping ingredients and sprinkle over top.
• Bake 20-25 minutes or until hot and bubbly.
• Serve over rice or pasta.

Notes

• This recipe starts with a roux (which simply means equal amounts of butter and flour). When adding the liquid, add a little at a time stirring until smooth after each addition. It will be very thick at first.
• Start with room temperature cream cheese so it is easier to blend in the cream sauce.
• Dairy can burn easily, so keep the burner on medium and whisk until the sauce is smooth and velvety.
• If making ahead of time, store the topping separately and add just before baking.

Poppy Seed Chicken https://www.spendwithpennies.com/poppy-seed-chicken/

Green Bean Casserole

Green Bean Casserole

In greased casserole dish, mix:

1 can cream of mushroom soup

½ c. milk

1 tsp. soy sauce

dash pepper

4 c. canned green beans (or cooked beans)

2/3 c. french fried onions

Bake at 350* for 25 minutes. Add to top of casserole additional 2/3 c. french fried onions during last 5 minutes of baking (bake for 30 minutes total).

Tuna Noodle Casserole

Tuna Noodle Casserole

Cook 3 cups of dried noodles for 7 minutes in boiling water.

Mix together:

2 cans drained tuna

1 can cream of mushroom soup

1 can (from empty soup can) milk

1 c. chopped celery

1 c. grated cheddar cheese, separated (see directions)

Add noodles to tuna/soup mixture in a greased casserole dish. Put most of the cheese on top, but some can go into the mixture, depending on taste. Bake for 30 minutes at 350*.

Tuna Casserole

Tuna Casserole

Combine:

1 can cream of mushroom soup mixed with ¼ c. water

1 c. chow mein noodles

1 c. chopped celery

1 can tuna, drained

½ c. salted cashews

(may add ¼ c. chopped onion)

Place all ingredients in an ungreased casserole dish. Top with an additional cup of chow mein noodles. Bake at 350* for 30 minutes.