The roux is transformed into a cheesy alfredo made with parmesan. Cook the tortellini according to package directions. Slowly pour in the 1 cup of milk as you continually whisk. Or tater tot hot dish? I thought it was gross! This looks so easy, yet so flavorful! 8 ounces sliced fresh mushrooms The remaining sauce can be stored in an air tight container in a refrigerator for up to a week. In a medium sized bowl, combine remaining ingredients (except parsley) and whisk together until smooth. I hope everyone had a great Superbowl Sunday and hope your week is going well so far. 1 14.5 oz can of spicy red pepper diced tomatoes. Stir to combine. I also used 2 cans of canned chicken breast because I had it. Making meal time easy, but doing it in style! What could be quicker than this. It's fast and delicious, and paired with a green salad and toasty bread, you have a meal that's fancy enough for company. I did make a slight modification. … Required fields are marked *. 2 9oz packages of refrigerated tortellini.

I only used 1 jar of artichokes and added some minced garlic.

This will become one of my go to dishes for sure. 8x8, casserole, casserole for two, casserole recipes, Your email address will not be published.

Bake (covered) for 30 minutes. Exactly. Prepare the sauce. Back to School Dinners #SundaySupper - Sunday Supper Movement, 10 Five Ingredients or Less Dinners - The Cookie Rookie, 10 Five Ingredients or Less Dinners – Chow Hub, 10 Five Ingredients or Less Dinners – TheDirtyGyro, 20 Easy Five Ingredient Casseroles - Mama's On A Budget. Add the chicken broth … Mix in sour cream and stir until well combined. Why? I am eating this as I write.

Add chicken, mushrooms and tortellini to a 9 x 13 casserole dish or baking pan. Bake covered with foil for 30 minutes, uncover and bake for an additional 15 minutes or until bubbly and golden brown around the edges. Pasta from Monday plus roasted chicken from Tuesday equals this delicious dish on Wednesday. Now here’s the particular thing to note about this new crazy series of mine: I’m planning on blowing your mind with new casseroles to try.

I give you a range because those last 2-3 minutes at the end are meant for the broiler, where you get your melted cheese on the top all golden-brown. This chicken tortellini bake is a nod to chicken alfredo—but better. It’s very cheesy and it’s baked. I totally want to add this to my weeknight dinner rotation! I’m totally making it soon! It had promise. Mix everything well and then pour into a … I really like that it only has five ingredients. Spray a 9X13 pan with cooking spray. Bake, covered with foil, for 25 minutes. This easy chicken enchilada tortellini bake recipe is incredible! This chicken enchilada tortellini looks so perfect. And yet, there aren’t enough casserole recipes out there that work well for fewer servings. 2 tablespoons flour I wanted to love it, but did not. I’m totally adding this to our dinner rotation. One of the best things about tortellini is that it’s filling, which means meat goes further. :). Sprinkle the remaining Parmesan and Fontina over the tops of the six dishes. Glad to hear that you had took a break from blogging and working to enjoy vacation. Only 5 items from your pantry are needed to make this recipe. Add chicken broth and stir until thickened. Do Not Sell My Personal Information – CA Residents, 2 cans (14 ounces each) water-packed artichoke hearts, 3 cups refrigerated spinach tortellini, cooked. Stir occasionally until tortellini is done, approximately 8-11 minutes Drain tortellini and broccoli in a colander. Mix well. Forget what you know about casseroles—like tuna noodle casserole or the popular broccoli cheddar rice casserole. For more interesting facts about the superbowl and food check out the image below. Whisk to combine. Your email address will not be published. Add the chicken to the pot with the tortellini. The recipe only takes about 25 minutes from prep to table. I’m excited to share more of these fun 8×8″ recipes with you. Why? Cover tightly with foil. Love this combo! To bake the pasta from frozen: Preheat the oven to 375 F, bake the casserole covered for 45 minutes, then remove the foil and bake an additional 15. This chicken tortellini bake is a nod to chicken alfredo—but better. We loved it so much and enjoyed coming home to the leftovers after work today! The love of tortellini meets the love of Mexican.

But casseroles are—in my opinion—one of the tastiest foods to make. Recipe Source: adapted from melskitchencafe.com, Your email address will not be published. I definitely rooted for the Giants….if I didn’t, my family just might have disowned me. Maybe instead of mayo, use a cream cheese and cream of chicken combo to get it more creamy. I used Butoni Roasted Garlic and Cheese. Genius! Do you use red or green ench. Sprinkle flour over chicken mixture and stir to combine. It’s easy to make, too. Perfect for a weeknight family dinner. I absolutely love everything about this.

Stuff you truly haven’t seen before. Because this dish comes together so quickly, be sure to have your ingredients prepped and ready to go!

Thank you for leaving a comment to let me know. This blog is a place where I share a bit of my life behind the scenes.

When water returns to a gentle boil, add broccoli and stir. :). it’s like combining Mexican and Italian food into one dish!!! You can also place these two items into a large bowl and blend with an immersion blender. I cooked the chicken in my slow cooker but leftover or rotisserie chicken works too. Thanks so much, Matt! Notify me of follow-up comments by email.

Believe it or not, this recipe serves six healthy eaters using only one chicken breast. To start, you will need about 2 cups of diced cooked chicken. In a large non-stick skillet, heat butter over medium heat. So if you don’t have one already, snag yourself an 8×8″ casserole dish. The dish was very creamy.

Drain artichoke hearts, reserving 1/4 cup of juices. When it was done baking, I turned on my broiler and broiled for 5 minutes until the cheese was slightly browned and bubbly.

Sign up for my newsletter and you’ll get all of my posts straight to your inbox. Pour over chicken and tortellini and stir to combine. Once I mixed the tortellini and sauce together I poured it into a 1.5 quart baking dish.

Thanks so much, Meg! This is amazing!
Preheat oven to 400°F. Then I sprinkled it with shredded Mexican cheese. Sprinkle flour over chicken mixture and stir to combine. I’m seriously so inspired right now. Especially if I make it ahead and just have to pop it into the oven. Oh yeah, a salad would be a perfect addition, Carol! You totally should, Haley! I got it from the amazing world of images known as. While the recipes will all be meant for two servings (yes, only two), you can make it for one and enjoy for two nights. You can make this meal a few hours ahead of time and refrigerate it – it’s a cinch! The pasta was simple: I used refrigerated garlic cheese tortellini because it cooks quickly.

Because honestly, I’m sick of doing what everyone else is! 2 boneless, skinless chicken breasts, cubed Add the mushrooms, green onions and garlic and cook until chicken is done and mushrooms are golden brown. 16 ounce package of cheese tortellini (my advice is to use the fresh, not frozen, variety – the kind …

Because if you’re cooking for yourself, you should get some casserole love this winter, too.
I’m so happy you enjoyed the recipe. Finally, I baked it at 400 for 10 minutes. Do not rinse. Coarsely chop; combine with chicken, tortellini, mayonnaise, 1 cup cheese and reserved artichoke liquid. I made the sauce with enchilada sauce and spicy red pepper diced tomatoes. Add the chicken to the pot with the tortellini. Grease an 8×8" casserole dish with some butter. and looks so good! In this recipe, I teach you how to make a roux—a white sauce that is used as the base for a lot of great creamy recipes, like this buffalo chicken mac and cheese. :), Tomorrow I’ll prepare this, it’s already arranged! Pour chicken and tortellini mixture into the prepared pan. And, the only refrigerated tortellini I could find was spinach and Romano cheese. The remaining sauce can be stored in an air tight container in a refrigerator for up to a week. Once done cooking, drain and return to the pot. 16 ounces fresh cheese or meat tortellini (or frozen, see note below) This has a wonderful tangy flavor from the artichokes that combines nicely with the soft flavor of the tortellini to make a very tasty dish.