CHICKEN ALFREDO TORTELLINI CASSEROLE

Chicken Alfredo Tortellini Casserole image

A simple homemade alfredo sauce tops this cheesy Chicken Alfredo Tortellini Casserole. It comes together in only a few minutes and is perfect for a busy night.

Categories Dinner

Yield 8

Number Of Ingredients 14

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Ingredients

2 1/2 cups low fat milk
4 ounces low fat cream cheese
3 Tablespoons flour
1 teaspoon salt
1 Tablespoon butter
3 teaspoons minced garlic
1/2 cup grated Parmesan cheese
1 (19 ounce) bag frozen tortellini
1/2 cup low-sodium chicken broth
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
2 cups cooked chicken (cut into bite-sized pieces)
1 (10 ounce) bag frozen mixed vegetables (I used green beans, carrots, peas, and corn)
1/2 cup shredded Parmesan cheese

Steps:

Preheat oven to 350 degrees.
Start by making the Alfredo sauce by placing milk, low fat cream cheese, flour and salt in a blender and blend it until it is completely smooth.
Meanwhile, in a skillet over medium heat, melt one tablespoon of butter and garlic for a minute. Whisk in the blended milk mixture, stirring constantly for 3-5 minutes.
Continue stirring the sauce over heat until it reaches your desired thickness, then mix in Parmesan cheese.
Once your sauce is ready (or if you don't make homemade Alfredo sauce, feel free to use jarred sauce), it's time to assemble the casserole.
Spray a 9 x 13 inch baking dish with non-stick cooking spray.
In the baking dish, mix together Alfredo sauce, frozen tortellini (don't cook it first), chicken broth, seasonings, chicken and frozen vegetables.
Cover pan with aluminum foil and bake for 30 minutes.
Remove pan from oven, sprinkle casserole with Parmesan cheese, and place the pan back in the oven (uncovered) for another few minutes or until the cheese is melted.

Nutrition Facts : Servingsize 1 serving, Calories 3378 kcal, Fat 78 g, SaturatedFat 47 g, Cholesterol 249 mg, Sodium 4754 mg, Carbohydrate 509 g, Sugar 468 g, Protein 91 mg