Description
Indulge in the ultimate comfort food with this Creamy Spinach Tortellini Chicken Casserole. A rich and hearty dish that combines tender cheese tortellini, succulent chicken, and vibrant spinach in a creamy, cheesy sauce.
Ingredients
Scale
For the Casserole:
- 1 (20 oz) package refrigerated cheese tortellini
- 2 cups cooked, shredded chicken
- 2 cups fresh baby spinach, chopped
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup milk
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven: Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook tortellini: Cook tortellini according to package instructions until al dente. Drain and set aside.
- Sauté spinach: In a large skillet, heat olive oil over medium heat. Sauté garlic for 30 seconds. Add chopped spinach and cook until wilted, about 2–3 minutes.
- Prepare casserole: In a large bowl, whisk together cream of chicken soup, milk, sour cream, 1/2 cup mozzarella, Parmesan cheese, Italian seasoning, salt, and pepper. Stir in cooked tortellini, chicken, and sautéed spinach. Mix until fully combined.
- Bake: Transfer mixture to the prepared baking dish. Top with remaining 1/2 cup mozzarella. Bake uncovered for 20–25 minutes until hot and bubbly. Let rest for 5 minutes before serving.
Notes
- Use rotisserie chicken for quick prep.
- Add mushrooms or sun-dried tomatoes for extra flavor.
- Can be prepped ahead and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 95 mg
