This Chicken Tortellini Casserole features cheese-filled tortellini, chicken, and broccoli, all tossed in a cheesy sauce and baked until bubbly. This casserole is comforting and flavorful.
author’s note
My Kids Favorite Dinner, Maybe Ever!
There isn’t much better than pasta covered in a creamy cheese sauce (or mashed potatoes!), especially when the pasta is already stuffed with cheese.
When I was working on this casserole, I wanted to make it as straightforward as possible without cutting corners on the final dish. I didn’t want to boil a separate pot of tortellini, cook the broccoli in another pan, and then assemble everything before putting it back in the oven.
So I started testing it with the tortellini straight from the freezer and chopped the broccoli small enough to cook right alongside it. It worked evenly.
From there, I added rotisserie chicken to keep things simple and made a quick from-scratch cheese sauce. And since a creamy casserole needs a little texture, I finish it with buttery toasted panko.
It ended up being a dinner my whole family devoured and I knew I needed to share!
Chicken Tortellini Casserole Ingredients
| Ingredient | Tips & Swaps |
|---|---|
| Frozen cheese tortellini | Use a 16-ounce package straight from the freezer. Don’t thaw or boil it first. |
| Rotisserie chicken | a reliable shortcut. Leftover cooked chicken works too. Chop it fairly small so you get chicken in every bite. |
| Broccoli | Cut it into very small florets so it becomes tender while the casserole bakes. |
| Sharp cheddar and parmesan | Sharp Cheddar gives the sauce more flavor than mild cheese. Freshly grated is best! |
| Sour cream | Makes the sauce creamy while adding a little tang to balance all the cheese. |
| Dijon mustard | You won’t taste mustard. It adds depth and helps balance the richness of the sauce. |
| Chicken bouillon | Adds a big boost of savory flavor. Since bouillon and Parmesan are both salty, season with additional salt at the end. |
| Panko breadcrumbs | Toast them in butter before adding them to the casserole for the best crispy topping. |
Featured Comment
I made this satisfying meal last night. All my family and I can say is “lively!” My 3 year olds review: “This is the best supper I have ever had here (home)!” I definitely recommend this one. Thank you!!
– Jenny
How To Make Chicken Tortellini Casserole
- Heat oven to 375°F (190°C).
- Mix: In a baking dish, combine broccoli, rotisserie chicken, and frozen tortellini.
- Sauce: Melt butter, whisk in flour, add milk and broth. mix in cheeses and seasonings.
- Combine: Pour sauce over the tortellini mixture and stir. Top with Parmesan.
- Bake: Cover with foil and bake. Add panko mixed with melted butter, then bake.
Variations
Switch Things Up
- Chicken tortellini casserole with pesto: This is a reliable pesto tortellini recipe.
- Lighter sauce: Use fat-free sour cream and 1% milk for a cheese sauce with less fat.
- Chicken Tortellini marinara: Try this recipe and swap out the sausage for chopped rotisserie chicken.
- Cheesy Chicken Tortellini soup: Here’s a reliable chicken tortellini soup.
Storage
Leftovers?
- Preparing Ahead: Assemble the chicken tortellini casserole (save the panko topping) and refrigerate for up to 2 days. When ready, let it sit at room temp while preheating to 375°F. Add panko, cover with foil, and bake for 45-50 minutes until bubbly.
- Reheating: Cover leftovers with foil and bake at 375°F for 30 minutes, or microwave individual servings.
- Freezing: Assemble up to the panko step, cool, then wrap tightly. Freeze for up to 3 months.
What To Serve With Chicken Tortellini:
Green Salads
Garden Salad
Appetizers
Life-Changing No-Knead Dinner Rolls
Side Dishes
Roasted Vegetables
Salads
a reliable Fruit Salad Recipe
