Easy Chicken Tortellini Florentine Casserole Recipe Is Creamy Cheesy Goodness Casseroles Pasta Chicken Recipes Dinner
Looking for an easy casserole recipe the whole family will love? Here’s another of my can’t-leave-a-recipe-as-is attempts that worked.
The original chicken casserole recipe started with uncooked diced chicken breasts, and I used rotisserie chicken meat. It called for “small pasta,” but I had some spinach and cheese tortellini. It didn’t call for mushrooms or celery, but I had both so I threw them in. And I subbed half and half for the whole milk the recipe called for. The end result was cheesy, creamy and yummy!
Cuisine: Italian / American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
- 1/2 pound rotisserie chicken, diced
- 1 teaspoon Italian seasoning (I didn’t bother since I was using the rotisserie chicken)
- 2 cloves garlic, minced
- 6 ounces spinach and cheese dried tortellini
- 3 celery stalks, cut into small pieces
- 4 ounces mushrooms, chopped
- 1 cup chicken stock
- 1 cup half and half or milk of your choice
- 1/8 cup cornstarch
- 2 tablespoons sundried tomatoes, drained and roughly sliced
- 1/4 cup grated Parmesan cheese
- 3/4 cup shredded mozzarella cheese
- 1 big handful fresh spinach
Here’s how to make it:
- Place chicken, Italian seasoning, garlic, tortellini, celery and mushrooms in an 8x8-inch baking dish.
- In large measuring cup, whisk chicken stock, half and half and cornstarch together. Pour over chicken mixture. Cover dish tightly with foil.
- Bake in a preheated 425-degree F oven for 30 minutes.
- Remove from oven, take off foil and stir in tomatoes and spinach. Sprinkle cheeses on top and cook uncovered for 5 to 10 minutes more, or until bubbly.
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