Oh, my dear folks, isn't it just like a dish to carry stories along with its flavors? Today, I'm bringing you a recipe that's a gentle nod to Italian-American kitchens, wrapped in the cozy blanket of Midwestern sensibility—Chicken Alfredo Tortellini Casserole. It's hearty, it's creamy, and it's just the kind of meal that calls for family to gather 'round the table. Born from the fusion of classic Alfredo pasta and the homely casserole, this dish is perfect for when you're looking to serve up comfort in a single dish. It's the thing you make when the weather's taken a turn or when the grandkids are coming over hungry after a day of play out in the fields.
As hearty as this casserole is, it appreciates the company of a fresh green salad tossed with a tangy vinaigrette to cut through its richness. And don't forget a basket of warm garlic bread, for those who can't resist sopping up every last bit of that creamy sauce.
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Chicken Alfredo Tortellini Casserole
Servings: 6-8
Ingredients
- 1 pound of cheese tortellini, cooked al dente
- 2 cups cooked chicken, shredded
- 1 jar (15 oz) Alfredo sauce, or homemade if you prefer
- 1 cup mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 1/2 cup sour cream
- 1/4 cup fresh parsley, chopped, plus extra for garnish
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
- 1/2 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- 2 cups cooked chicken, shredded
- 1 jar (15 oz) Alfredo sauce, or homemade if you prefer
- 1 cup mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 1/2 cup sour cream
- 1/4 cup fresh parsley, chopped, plus extra for garnish
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
- 1/2 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
Directions
1. Preheat your oven to 350°F and lightly grease a 9x13 inch baking dish.
2. In a large mixing bowl, combine the cooked tortellini, shredded chicken, Alfredo sauce, half of both cheeses, sour cream, parsley, garlic powder, salt, and pepper. Stir it gently until everything's just combined.
3. Pour the mixture into your prepared baking dish, spreading it out evenly.
4. Mix the remaining mozzarella and parmesan cheese, and sprinkle this blend over the top of the tortellini mixture.
5. In a small bowl, toss the panko breadcrumbs with the melted butter, then sprinkle this on top of the cheese layer.
6. Slide the dish into the oven and bake it for 25-30 minutes, or until the top is golden brown and the sauce is bubbly.
7. Let it rest for a good 5 minutes after you take it out of the oven, then garnish with that extra chopped parsley.
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Variations & Tips
- For something a bit lighter, try swapping out the sour cream with ricotta.
- If you've got vegetable lovers in the family, mix in some spinach or mushrooms.
- As for meat, while chicken is a staple, a little smoked sausage can add a new layer of flavor that's just delightful.
- Leftovers, if you have any, reheat in the oven covered with foil to keep the moisture in. Just a few tips from an old hand—remember, the kitchen is where we weave our memories into the meals we share, so make every dish count.
- If you've got vegetable lovers in the family, mix in some spinach or mushrooms.
- As for meat, while chicken is a staple, a little smoked sausage can add a new layer of flavor that's just delightful.
- Leftovers, if you have any, reheat in the oven covered with foil to keep the moisture in. Just a few tips from an old hand—remember, the kitchen is where we weave our memories into the meals we share, so make every dish count.