Description
Comfort meets elegance in this hearty tortellini and chicken divan bake, blending Italian pasta with classic American casserole charm. Creamy sauce, tender chicken, and cheese-kissed tortellini create a satisfying meal that welcomes you home with warmth and flavor.
Ingredients
Scale
Main Protein:
- 4 cups chopped cooked chicken
- 1 (20-ounce) package refrigerated cheese-and-spinach tortellini
Vegetables and Herbs:
- 4 cups chopped fresh broccoli
- ½ cup chopped sweet onion
- ½ cup chopped red bell pepper
- 2 garlic cloves, minced
Dairy and Cheese:
- 1 ½ cups half-and-half
- 1 cup (4 ounces) freshly shredded Parmesan cheese
- ½ cup grated Parmesan cheese
Liquid and Broth:
- 3 cups chicken broth
- ½ cup dry white wine
Flour and Thickeners:
- ¼ cup all-purpose flour
Seasoning:
- ¼ teaspoon table salt
- ¼ teaspoon ground red pepper
Topping:
- 15 round buttery crackers, crushed
- ½ cup chopped pecans
Fat and Butter:
- ½ cup butter
- 3 tablespoons butter, melted
Instructions
- Ignite the oven to a steady 350°F, ensuring the rack is positioned in the center for optimal heat circulation.
- Craft the velvety sauce by melting butter in a Dutch oven, transforming the base with aromatic onions, vibrant red bell peppers, and fragrant garlic. Sauté the vegetables until they soften and release their essential flavors.
- Dust the vegetable mixture with flour, stirring meticulously to create a smooth roux. Allow the flour to toast briefly, eliminating any raw taste.
- Gradually introduce chicken broth, half-and-half, and white wine, whisking continuously to prevent lumps and create a luxurious, silky texture.
- Simmer the sauce until it thickens, developing a rich consistency. Remove from heat and fold in Parmesan cheese, introducing a salty depth with a hint of warmth from ground red pepper.
- Incorporate tortellini, tender broccoli florets, and succulent chicken pieces into the sauce, ensuring each ingredient is generously coated and intermingled.
- Transfer the harmonious mixture to a thoroughly greased 13×9-inch baking dish, spreading it evenly to create a uniform layer.
- Compose a crisp, golden topping by combining Parmesan cheese, crushed crackers, chopped pecans, and melted butter. Sprinkle this crunchy mixture across the casserole’s surface.
- Slide the casserole into the preheated oven, allowing it to bake for 40 to 45 minutes until the top turns a beautiful golden brown and the edges bubble with anticipation.
- Rest the dish for a few minutes after removing from the oven, letting the flavors settle and the sauce stabilize before serving.
Notes
- Customize your casserole by experimenting with different tortellini varieties like spinach, cheese, or meat-filled options.
- Swap pecans for toasted almonds or breadcrumbs to adjust the topping’s texture and flavor profile.
- Leftover casserole can be refrigerated for up to 3 days and reheated in the oven at 350°F for best results.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 520
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 31 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 85 mg