4-Ingredient Oven Veterans Day Warmth is a creamy chicken tortellini casserole with a blistered mozzarella topping. Cheese-filled pasta and shredded chicken bake together in a savory mushroom sauce, with more mozzarella scattered over the top to brown in the oven.
What You’ll Need
- Refrigerated cheese tortellini. Use one 20-ounce package. Gently separate any pieces that are stuck together so the sauce can coat them.
- Cooked shredded chicken. Leftover roast chicken or rotisserie chicken works well. Break up long shreds so they’re easier to distribute.
- Condensed cream of mushroom soup. Use two cans straight from the pantry. The undiluted soup forms the creamy sauce.
- Shredded mozzarella. Stir 1½ cups into the filling and save the remaining ½ cup for the golden topping.
How to Make Chicken Tortellini Casserole
Fold the refrigerated tortellini, cooked chicken, condensed soup, and most of the mozzarella together in a large bowl. Spread the mixture into a lightly greased 9×13-inch glass baking dish, then sprinkle the reserved cheese over the top.
Bake uncovered at 375°F (190°C) for 35–40 minutes. Look for bubbling sauce and deep golden spots on the cheese. Check a tortellini from the center of the dish for tenderness before removing the casserole from the oven. Let it rest for 10 minutes so the sauce settles before you scoop.
Tips for a Creamy Casserole
- Coat every piece of pasta. Tuck any exposed tortellini into the sauce so the edges stay tender.
- Spread the filling evenly. A level layer helps the center heat through at the same pace as the edges.
- Check the pasta before serving. If the cheese is already golden and the tortellini still needs time, loosely cover the dish with foil and bake a little longer.
What to Serve with Chicken Tortellini Casserole
A green salad with vinaigrette or a side of steamed green beans balances the rich sauce. Serve with garlic bread if you want something to scoop up the creamy mushroom sauce left on the plate.
Frequently Asked Questions
Do I boil the tortellini before baking?
Add the refrigerated tortellini directly to the sauce. Check a piece from the middle of the casserole to make sure it’s tender.
Can I use cream of chicken soup?
Yes. Use two 10.5-ounce cans of condensed cream of chicken soup for a milder sauce.
4-Ingredient Oven Veterans Day Warmth Recipe Card
Cheese tortellini and shredded chicken baked in a creamy mushroom sauce under golden mozzarella.
- Prep time — About 10 minutes
- Bake time — 35–40 minutes
- Rest time — 10 minutes
- Servings — 6
- Pan — 9×13-inch oven-safe glass casserole dish
Ingredients
- 1 package (20 ounces) refrigerated cheese tortellini
- 2 cups cooked shredded chicken
- 2 cans (10.5 ounces each) condensed cream of mushroom soup
- 2 cups shredded mozzarella cheese, divided
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch oven-safe glass casserole dish.
- In a large bowl, gently stir together the tortellini, shredded chicken, undiluted condensed soup, and 1½ cups of the mozzarella until evenly coated.
- Spread the mixture in the prepared dish and sprinkle the remaining ½ cup mozzarella evenly over the top.
- Bake uncovered for 35–40 minutes, until the casserole is hot and bubbling, the tortellini is tender, and the cheese is blistered and golden brown in spots.
- Let rest for 10 minutes before scooping and serving warm.