Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large bowl, mix the cooked tortellini and shredded chicken until well combined.
- In another bowl, whisk together the Alfredo sauce, sour cream, garlic powder, black pepper, and salt until smooth. Pour over the tortellini and chicken mixture, stirring to coat evenly.
- Fold in the shredded mozzarella and grated Parmesan, reserving a little of each for topping.
- Pour the tortellini mixture into the prepared baking dish, spreading it out evenly.
- In a small bowl, combine the panko breadcrumbs, melted butter, and reserved cheese. Mix until the breadcrumbs are coated. Sprinkle evenly over the casserole.
- Bake in the preheated oven for 25-30 minutes, or until bubbly and golden brown on top.
- Remove from oven and sprinkle with chopped parsley before serving.
Notes
Make ahead tip: Assemble the casserole up to a day in advance, cover, and refrigerate. Bake just before serving. For extra veggies, add sautéed spinach, mushrooms, or broccoli to the mix. Leftovers reheat well in the oven or microwave.
