Ingredients
Scale
- 2 cups cooked rotisserie chicken, shredded or diced
- 18 oz refrigerated cheese tortellini (uncooked)
- 2 cups chicken broth
- 1 cup Alfredo sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese (optional, for extra flavor)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1 cup frozen peas and carrots (optional)
- 4 slices cooked bacon, crumbled (optional, for topping)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Combine Ingredients: In a large mixing bowl, combine the uncooked tortellini, chicken, chicken broth, Alfredo sauce, garlic powder, Italian seasoning, salt, pepper, and frozen peas and carrots (if using). Stir until everything is evenly coated.
- Transfer to Baking Dish: Pour the mixture into a greased 9×13-inch baking dish. Spread it out evenly.
- Add Cheese: Sprinkle the mozzarella cheese (and Parmesan if using) evenly over the top.
- Bake: Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the tortellini is tender and the cheese is melted and golden.
- Add Bacon and Serve: Sprinkle the crumbled bacon over the casserole during the last 5 minutes of baking for extra crispiness. Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley.
Notes
- This recipe is incredibly versatile! Feel free to add other vegetables like spinach or mushrooms.
- For a richer flavor, you can use homemade Alfredo sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Main Dish, Casserole
- Method: Baking
- Cuisine: American, Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
Keywords: chicken, alfredo, tortellini, casserole, dump and bake, easy dinner