Cream Cheese Chicken Tortellini Bake

• Meat

  • 2 cups Chicken, pre-cooked and shredded

• Produce

  • 2 cups Broccoli
  • 1 Freshly parsley
  • 1/2 tsp Garlic powder

• Canned Goods

  • 2 cups Chicken broth

• Pasta & Grains

  • 1 package Cheese-filled tortellini, frozen

• Baking & Spices

  • 5 tbsp Flour

• Bread & Baked Goods

  • 1/2 cup Breadcrumbs

• Dairy

  • 5 tbsp Butter
  • 4 oz Cream cheese
  • 1 1/2 cups Milk
  • 1 1/2 cups Parmesan cheese

Found on chelseasmessyapron.com

Description

Directions

• Spray a 9 x 13 pan with nonstick spray and set aside. Preheat the oven to 375 degrees F.
• Remove the stems of the broccoli and cut into small pieces.
• In a large bowl, combine the frozen tortellini, shredded and cooked chicken (packed 2 cups), and chopped broccoli.
• In a small pot over medium-low heat, melt the butter. Slowly add in the flour to the melted butter whisking constantly. Whisk until a thick dough forms and then whisk for another full two minutes.
• Very slowly add in 1 and 1/2 cups of the chicken broth. Allow to simmer and thicken in between additions. Stir in the garlic powder.
• Again, very slowly add in the milk, whisking until well combined. Allow the mixture to simmer and thicken. When the mixture is completely smooth, whisk in the cream cheese and stir until completely melted. Stir in 2/3rds cup of the Parmesan cheese and stir until melted.
• Pour the cream sauce over the tortellini, chicken, and broccoli mixture.
• Add in 1/2 cup remaining chicken broth and season with salt and pepper.
• Pour the mixture into a 9 x 13 pan and cover with 1/2 cup Parmesan cheese.
• Bake, covered, for 30 minutes.
• Remove and uncover the foil. In a small bowl, stir together the breadcrumbs and remaining 1/3 cup Parmesan cheese. Cover the casserole with the breadcrumbs and bake for another 7-9 minutes.
• Remove and enjoy immediately.
• Remove and top with freshly chopped parsley if desired.