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Chicken Tortellini Bake

A comforting and creamy Chicken Tortellini Bake featuring tender tortellini, savory chicken, and fresh spinach, perfect for busy weeknights or cozy weekends.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cheese tortellini
  • 1 tbsp salted butter plus some for the casserole dish
  • 1 tbsp all-purpose flour
  • 1 cup milk preferably 1% or 2%
  • 1/4 cup shredded parmesan
  • 1/2 lb. cooked chicken
  • 2 cups spinach loosely packed
  • 1/2 cup shredded low-moisture mozzarella separated into 1/4 cups
  • 1/4 tsp Italian seasoning

Method
 

Preparation
  1. Preheat the oven to 350 degrees.
  2. Bring a pot of water to boil. Sprinkle in some salt, then cook the tortellini according to the package instructions (usually only have to boil between 5 to 10 minutes). Drain.
  3. In a large skillet, melt the 1 tbsp of butter over medium-low heat.
  4. Once melted, sprinkle in the flour and whisk to combine.
  5. Slowly pour in the 1 cup of milk as you continually whisk to form a thin white sauce (roux).
  6. Sprinkle in the parmesan cheese and whisk to combine.
  7. Add in the cooked chicken, spinach, tortellini, and 1/4 cup of the mozzarella. Stir to combine.
Baking
  1. Grease an 8x8 inch casserole dish with some butter.
  2. Scoop in the chicken tortellini mixture.
  3. Sprinkle the top with the other 1/4 cup of mozzarella cheese and the Italian seasoning.
  4. Bake in the oven for 15 minutes.
  5. Switch the oven to broil and broil for 2-3 minutes, or until the mozzarella becomes golden brown on top.

Notes

Serves well with garlic bread or salad. Leftovers can be stored in the refrigerator for up to three days or frozen for three months.