Warm Chicken Tortellini Au Gratin
TOTAL TIME: Prep: 15 min. Bake: 30 min.
YIELD: 6 servings.
I have a number of easy, planned leftover recipes in my arsenal, which are especially useful when I'm busy. This is one of my favorites: pasta from Monday plus roasted chicken from Tuesday equals this delicious dish on Wednesday. When paired with a green salad and toasty bread, you have a meal that's fancy enough for company. —Brenda Cole, Reisterstown, Maryland
Ingredients
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2 cans (14 ounces each) water-packed artichoke hearts
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3 cups shredded cooked chicken
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3 cups refrigerated spinach tortellini, cooked
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1-1/2 cups mayonnaise
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1-1/2 cups grated Asiago cheese, divided
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Fresh basil, optional
Directions
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1.
Preheat oven to 350°. Drain artichoke hearts, reserving 1/4 cup juice. Coarsely chop; combine with chicken, tortellini, mayonnaise, 1 cup cheese and reserved artichoke liquid. Place artichoke mixture in a greased 13x9-in. baking dish; sprinkle with remaining cheese.
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2.
Bake for 30 minutes or until bubbly and starting to brown. If desired, garnish with basil.
Nutrition Facts
1-1/3 cups: 709 calories, 54g fat (13g saturated fat), 101mg cholesterol, 859mg sodium, 19g carbohydrate (1g sugars, 2g fiber), 34g protein.
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