Chicken Tortellini Casserole recipe

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Ingredients

1 pound skinless, boneless chicken breast halves
2 cloves garlic, peeled and crushed
2 cups chicken broth
2 (12 ounce) packages cheese tortellini
cooking spray
½ cup butter
6 green onions, sliced
2 cups grated Monterey Jack cheese, divided
1 cup sour cream
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
2 (4 ounce) cans button mushrooms, drained and sliced

Nutrition Info

451.5 calories
carbohydrate: 32.3 g
cholesterol: 94.6 mg
fat: 26.4 g
fiber: 2.1 g
protein: 22.6 g
saturatedFat: 14.4 g
servingSize: -
sodium: 1000.4 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place chicken and garlic in a soup pot. Add chicken broth and bring to boil, reduce heat to low and simmer, covered, until chicken is no longer pink in the center and juices run clear, about 30 minutes. Remove from pot, let cool 10 minutes. Dice into bite-sized pieces. Set aside.

  2. Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain and set aside.

  3. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch oven-proof glass container (such as Pyrex®) with cooking spray.

  4. Melt butter in a saucepan over medium heat. Add green onions, 1 cup Monterey Jack cheese, sour cream, cream of mushroom soup, and cream of chicken soup, cook until heated through, 5 to 7 minutes.

  5. Combine diced chicken, tortellini, cream sauce, and button mushrooms in a large bowl. Pour into the prepared 9x13-inch Pyrex® baking dish. Top with remaining cup of Monterey Jack cheese.

  6. Bake in the preheated oven until bubbling and top is golden brown, 30 to 45 minutes.

Recipe Yield

1 9x13-inch pan

Recipe Note

This chicken casserole is easy, crowd-pleasing, warm, comfort food.

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