Baked Tortellini with Chicken (Dump-and-Bake)

A simple and delicious dump-and-bake dish featuring tortellini, chicken, and mixed vegetables, perfect for an easy dinner.

By @realfoodwholelife

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 3 cups diced, cooked chicken
• 20 ounces fresh cheese tortellini
• 1.5 cups low-sodium chicken broth
• 0.25 teaspoon kosher salt
• 2 cloves garlic, minced
• 2 cups frozen mixed veggies (such as peas, green beans, carrots, corn)
• 5.3 ounces Boursin garlic and herb cheese
• 1 cup shredded Italian cheese blend
• 0 fresh herbs (optional, for garnish)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large baking dish, combine the diced, cooked chicken, fresh cheese tortellini, low-sodium chicken broth, kosher salt, and minced garlic.
3. Add the frozen mixed veggies to the baking dish and stir to combine.
4. Break the Boursin garlic and herb cheese into small pieces and distribute evenly over the top of the mixture.
5. Sprinkle the shredded Italian cheese blend evenly over the entire dish.
6. Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
7. After 20 minutes, remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly.
8. Remove the baking dish from the oven and let it cool for a few minutes before serving.
9. Serve the baked tortellini with chicken hot, garnished with fresh herbs if desired.