Description

Ever wished you could toss a few ingredients together and end up with a warm, cheesy, comforting dinner that tastes like you spent hours in the kitchen? This Dump-and-Bake Creamy Chicken Alfredo Tortellini Casserole is your dream come true! With tender chicken,

Ingredients

Here’s what you need to make this creamy, cheesy casserole. Each ingredient adds flavor or texture to create a perfect, comforting dish.

Cooked Rotisserie Chicken (2 cups, shredded or diced): Adds juicy, savory protein. Rotisserie chicken saves time, but any cooked chicken works.
Refrigerated Cheese Tortellini (18 oz, uncooked): The star of the dish, bringing cheesy, pillowy goodness.
Chicken Broth (2 cups): Cooks the tortellini and adds savory flavor to the sauce.
Alfredo Sauce (1 cup, store-bought or homemade): Creates a creamy, rich base.
Shredded Mozzarella Cheese (1 cup): Melts into a gooey, golden topping.
Grated Parmesan Cheese (1/4 cup, optional): Adds extra nutty, cheesy flavor.
Garlic Powder (1/2 teaspoon): Brings a mild, savory kick.
Italian Seasoning (1/2 teaspoon): Adds classic Italian herb flavors.
Salt and Pepper (to taste): Enhances all the flavors.
Frozen Peas and Carrots (1 cup, optional): Adds color, texture, and veggies for a balanced meal.
Cooked Bacon (4 slices, crumbled, optional): Brings a smoky, crispy topping.
Fresh Parsley (chopped, for garnish): Adds a fresh, colorful finish.

Substitutions and Variations

Chicken: Use leftover grilled chicken, turkey, or shredded pork. For a vegetarian version, skip the chicken and add more veggies.
Tortellini: Swap for spinach or mushroom tortellini for a flavor twist, or use frozen tortellini (adjust cooking time slightly).
Broth: Use vegetable broth for a vegetarian option or low-sodium broth for less salt.
Alfredo Sauce: Make your own with cream, Parmesan, and garlic, or use a low-fat version for a lighter dish.
Cheese: Try cheddar, Monterey Jack, or a dairy-free cheese for dietary needs.
Veggies: Swap peas and carrots for broccoli, spinach, or diced zucchini.

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Instructions

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C).
Grease a 9×13-inch baking dish with cooking spray or a little butter to prevent sticking.

Tip: A light greasing ensures easy serving and cleanup.

Step 2: Mix the Ingredients

In a large mixing bowl, combine 18 oz uncooked cheese tortellini, 2 cups shredded or diced rotisserie chicken, 2 cups chicken broth, 1 cup Alfredo sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, and a pinch of salt and pepper.
If using, add 1 cup frozen peas and carrots.
Stir gently until everything is evenly coated.

Tip: Mix gently to avoid breaking the tortellini.

Step 3: Transfer to Baking Dish

Pour the mixture into the greased 9×13-inch baking dish.
Spread it out evenly with a spatula to ensure even cooking.

Tip: Make sure the tortellini is mostly submerged in the liquid to cook properly.

Step 4: Add Cheese

Sprinkle 1 cup shredded mozzarella cheese evenly over the top.
If using, add 1/4 cup grated Parmesan cheese for extra flavor.

Tip: Spread the cheese evenly for a gooey, golden crust.

Step 5: Bake

Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for another 10–15 minutes, until the tortellini is tender and the cheese is melted and bubbly.
If using bacon, sprinkle 4 slices of crumbled cooked bacon over the top during the last 5 minutes of baking for extra crispiness.

Tip: Check the tortellini for doneness by piercing with a fork—it should be soft but not mushy.

Step 6: Serve

Let the casserole rest for 5 minutes to set.
Garnish with chopped fresh parsley and serve hot.

Tip: Resting makes it easier to scoop neat portions.