There is no denying the appeal of dairy in home cooking as cheeses can make meals more rich and more flavorful. Layering cheesy flavors can set any meal apart, which is the case with Cheesy Chicken Tortellini Bake from "The Pampered Chef Stoneware Inspirations" by The Pampered Chef Test Kitchens. Freshly cooked chicken and homemade tortellini can be used for this comforting casserole, but cubed, precooked chicken and refrigerated tortellini also work well.
Cheesy Chicken Tortellini Bake (Serves 6)
Pasta Mixture
1/2 cup chopped onion
1 teaspoon olive oil
1 garlic clove, pressed
1 jar (16 ounces) Alfredo pasta sauce
2 packages (9 ounces each) refrigerated cheese-filled regular or spinach tortellini
1 1/2 cups cubed cooked chicken
1 cup milk
1 cup water
1 cup frozen peas
1/4 teaspoon ground black pepper
2 tablespoons snipped fresh basil leaves or 1 teaspoon dried basil leaves
Crumb Topping
1 ounce grated fresh parmesan cheese
2 tablespoons butter or margarine, melted
1 cup fresh bread crumbs
Instructions:
1. Preheat oven to 400 Fahrenheit. For pasta mixture, chop onion. In a 4-quart casserole dish, heat oil over medium-high heat; add onion and garlic pressed with a garlic press. Cook and stir 2 to 3 minutes or until onion is tender. Stir in pasta sauce, tortellini, chicken, milk, water, peas, and black pepper. Heat until mixture just comes to a boil; remove from heat. Stir basil into pasta mixture.
2. Meanwhile, for crumb topping, grate cheese. Place butter in a small microwave-safe dish, microwave on high 30 to 45 seconds or until melted. Stir in bread crumbs and cheese; mix well.
3. Spoon pasta mixture into a baking dish; sprinkle with crumb topping. Bake 15 to 20 minutes or until edges are bubbly and topping is golden brown.
Tip: Alfredo sauce in a jar can be found in the pasta sauce section of the supermarket. Do not substitute refrigerated Alfredo sauce as it may separate and curdle during baking.
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