Chicken Tortellini Bake
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
55 mins
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Total Time
1 hr 5 mins
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Servings
6 Servings
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Calories
606 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Tortellini Bake
Description
The Chicken Tortellini Bake begins with cooking fresh cheese tortellini briefly before layering it in a baking dish. Meanwhile, chicken breast pieces are browned alongside sliced mushrooms and chopped green onions, then thickened with flour and chicken broth to form a velvety sauce. Sour cream adds creaminess and depth to the mixture. Half of the shredded Monterey Jack cheese is layered over the pasta, topped with the chicken and sauce, and finished with the remaining cheese.
Baking this dish covered first allows the flavors to meld and the sauce to thicken. Removing the cover for the final baking step creates a golden, slightly crisp cheese topping. The result offers tender cheese-stuffed pasta and juicy chicken enveloped in a creamy, savory sauce with a gentle mushroom accent and mild onion aroma.
This casserole suits family dinners or casual gatherings, served on its own or accompanied by a crisp salad or steamed vegetables. The use of fresh tortellini reduces required boiling time and keeps the pasta delicate. Various cheese blends can be used to adjust flavor and richness according to preference.
Ingredients
- 1 (16-ounce) (16-ounce) package cheese tortellini
- 1 tablespoon neutral cooking oil generic cooking oil
- 2 cups chicken breast cut up into bite size pieces, boneless skinless
- 3 green onions white and green parts, finely chopped
- 2 tablespoons flour
- 1 cup chicken broth
- 8 ounces mushrooms fresh, sliced
- ¾ cup sour cream I used reduced fat with good results
- 2 cups Monterey jack cheese shredded
Instructions
- Bring a large pot of water to boil and cook tortellini for 2-3 minutes (this is if you use the “fresh” tortellini from the refrigerated section – and to be completely honest, next time I’m going to try not boiling it at all and letting it cook while it bakes in the oven). Drain and set aside.
- Heat the oil in a large non-stick skillet over medium heat. Brown the chicken for 1-2 minutes and add the fresh mushrooms and green onions, cooking until chicken is done and mushrooms are golden brown. Sprinkle flour over mixture and stir to combine. Cook for 1-2 minutes. Add chicken broth and stir until thickened. Mix in sour cream until mixture is creamy and slightly thickened.
- Spray a 9X13 pan with cooking spray. Pour tortellini in bottom of 9X13 pan. Sprinkle half the cheese over tortellini. Put cooked chicken/sauce mixture on top and sprinkle remaining cheese over the top.
- Bake covered with tin foil at 350 for 30 minutes, uncover and bake for additional 15 minutes until bubbly and golden brown around the edges.
Notes
- Use fresh refrigerated tortellini instead of frozen for better texture and reduced cooking time.
- Cheese variations like cheddar or mozzarella can replace or complement Monterey Jack for different flavor profiles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 606 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 606kcal | 30% |
| Carbohydrates | 48g | 16% |
| Protein | 33g | 66% |
| Fat | 32g | 49% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 128mg | 43% |
| Sodium | 1104mg | 46% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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