Description
This easy and comforting Baked Tortellini with Chicken combines tender cheese tortellini, juicy cooked chicken, and flavorful Boursin cheese in a baked casserole that’s perfect for a quick weeknight dinner. With mixed veggies and a cheesy Italian blend topping, it’s a delicious one-dish meal that requires minimal prep and lots of cozy baked goodness.
Ingredients
Main Ingredients
- 3 cups diced, cooked chicken
- 20 ounces fresh cheese tortellini (or 2 x 9-ounce packages)
- 1 ½ cups low-sodium chicken broth
- ¼ teaspoon kosher salt
- 2 cloves garlic, minced
- 2 cups frozen mixed veggies (peas, green beans, carrots, corn)
- 1 (5.3-ounce) Boursin garlic and herb cheese
- 1 cup shredded Italian cheese blend
Instructions
- Preheat and prep: Heat the oven to 400°F (204°C). Grease or spray a 9x14-inch baking dish to prevent sticking.
- Combine the Ingredients: Add the cooked chicken, fresh cheese tortellini, low-sodium chicken broth, kosher salt, minced garlic, and frozen mixed vegetables into the prepared baking dish. Stir everything together gently to combine. Nestle the whole Boursin garlic and herb cheese into the center of the mixture without stirring it in.
- Cover & Bake: Cover the baking dish tightly with foil to trap steam and moisture. Bake in the preheated oven for 30 minutes to allow the tortellini to cook and the flavors to meld.
- Uncover & Finish: Remove the foil carefully and stir the casserole to fully incorporate the softened Boursin cheese into the sauce. Sprinkle the shredded Italian cheese blend evenly over the top. Return the dish to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted and lightly browned on top.
- Allow to Sit: Remove the baking dish from the oven and let it sit, lightly tented with foil, for 5 to 10 minutes. This resting period lets the tortellini absorb more of the flavorful sauce. Serve warm, spooning extra sauce over each portion.
Notes
- You can substitute the frozen mixed vegetables with fresh or canned veggies if preferred.
- Use low-sodium chicken broth to control salt content; adjust salt to taste if needed.
- For a vegetarian version, omit chicken and use vegetable broth.
- Make sure the chicken is cooked and diced before assembling the casserole.
- This dish can be prepared ahead to the point of baking, then covered and refrigerated for up to 24 hours before baking.
