Chicken Tortellini Casserole

Chicken Tortellini Casserole the best dinner
A cheesy-filled casserole filled with leftover chicken or turkey and served to the masses.

I just don't care that there are a couple more weeks left of the summer season. That's a technicality as far as I'm concerned. As soon as back-to-school hits (which happens to be today) I declare it casserole season until the tulips start blooming in the garden. And even then we can likely sneak in a few more casseroles until Memorial Day weekend. Who's with me?

And if you follow along on Instagram you've been seeing me roast chickens and turkey year round in my outdoor electric roaster. It's such an awesome appliance and it leaves the oven free and the kitchen cool. It also leaves me with lots of extra food to make things like this Chicken Tortellini Casserole. Win-win.

Anyway, I took cheese inspiration for this dish from my super-popular mac and cheese recipe. Gruyere is just the way to go for flavor and cheesiness. And using cheese-filled tortellini just makes it all ridiculously better. I'm so glad casserole season is finally here. So bring on the jeans! And boots and sweaters. Dare I say snow? Okay I won't.

Chicken Tortellini Casserole unbaked
Here's what it's going to look like before you pop this baby into the oven. You will want to take a big bite, but you need to wait. 

Chicken Tortellini Casserole makes great leftovers too
This should last a couple of days at your house, assuming you're not feeding an army or teenagers...in that case just make two. You'll be glad you did. I was.

Chicken Tortellini Casserole the best

Using up all that leftover chicken with this awesome casserole

Print Recipe

Chicken Tortellini Casserole

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 8

Ingredients

  • 1 lb dried, cheese-filled tortellini pasta
  • 1/4 cup butter
  • 2 Tablespoons finely chopped onion
  • 1/2 cup diced red bell pepper
  • 2 teaspoons minced garlic
  • 2 Tablespoons all-purpose flour
  • 2-1/2 cups whole milk
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon table salt
  • 1/2 teaspoon white pepper
  • 8 oz shredded Gruyere cheese
  • 8 oz shredded mozzarella cheese
  • 4 oz Parmigiano-Reggiano cheese, divided
  • 3 cups cooked, cubed chicken or turkey breast
  • 3 cups small broccoli florets

For the Topping:

  • 1/4 cup butter
  • 1/2 cup panko breadcrumbs

Directions

  • Preheat oven to 350 degrees F.
  • Prepare tortellini according to package directions, but cook it 2 minutes less than the time required for al dente cooked pasta. Drain and set aside.
  • Meanwhile, in a large skillet over medium heat, melt butter and saute bell pepper and onion until tender. Add garlic and saute for 30 seconds more. Stir in flour until it's fully incorporated. Slowly whisk in milk (even with the peppers and onion in there, it's okay) and let come to a slight boil while you continue to whisk. Stir in mustard, salt and pepper. Add Gruyere, mozzarella and 2 oz of the Parm-Reg cheese. Stir until fully melted and remove from heat. Add cheese sauce, chicken, broccoli and pasta to a large bowl. Stir together gently until fully incorporated. Pour into a 9 x 13 baking dish and top with remaining 2 oz of remaining Parm-Reg cheese.
  • For the topping, in a small saucepan over low heat, melt butter and stir in panko until fully incorporated. Sprinkle over casserole.
  • Bake in the oven for 30 minutes until top is golden brown and cheese is bubbling. Let sit 15 minutes before serving.

Other Tortellini Casserole Recipes You Might Enjoy:

  1. Skinny Creamy Pesto Tortellini
  2. Cheesy Tortellini Casserole
  3. Spinach and Artichoke Tortellini Bake
Post a Comment

9 Comments and 1 Reply

  1. That looks RIDICULOUSLY good!

    Reply
  2. sign me up for this! wow!

    Reply
  3. Comfort food at its finest! Love this idea.

    Reply
  4. Kristyn 4

    This looks so good! We love tortellini, so I’m excited to try this recipe. Thanks!

    Reply
  5. Love tortellini, this sounds so good and that gruyere cheese has been drooling!

    Reply
  6. I am always looking for different things to do with tortellini. This casserole looks fantastic!

    Reply
  7. Oh my goodness…seriously the most comforting food ever! This casserole has my name written all over it!

    Reply
  8. Marcy 8

    Added extra red peppers and broccoli and I’m calling it “healthy”

    Reply
  9. Kerri 10

    This dinner is a winner! I made a few small changes, no onions because they give me migraines, and fresh tortellini, but kept everything else the same. Everyone really enjoyed it, thanks so much for sharing!

    Reply

Leave a Comment

Your email address will not be published. Required fields are marked *

 Notify me of followup comments via e-mail.

You can click here to Subscribe without commenting