Description
Creamy tortellini divan bake combines classic comfort with gourmet flair. Cheesy pasta layers mingle with tender chicken and broccoli, creating a hearty Italian-American casserole that promises pure satisfaction for dinner guests.
Ingredients
Scale
Main Ingredients:
- 4 cups chopped cooked chicken
- 1 (20-ounces) package refrigerated cheese-and-spinach tortellini
- 4 cups chopped fresh broccoli
Dairy and Cheese Ingredients:
- 1 cup (4 ounces) freshly shredded Parmesan cheese
- ½ cup grated Parmesan cheese
- 1 ½ cups half-and-half
- ½ cup butter
- 3 tablespoons butter, melted
Seasoning and Additional Ingredients:
- ½ cup chopped sweet onion
- ½ cup chopped red bell pepper
- 2 garlic cloves, minced
- ¼ cup all-purpose flour
- 3 cups chicken broth
- ½ cup dry white wine
- ¼ teaspoon table salt
- ¼ teaspoon ground red pepper
- 15 round buttery crackers, crushed
- ½ cup chopped pecans
Instructions
- In a spacious pot, gently sauté diced onions, vibrant red bell peppers, and minced garlic until they become translucent and fragrant, releasing their aromatic essence.
- Dust the softened vegetables with flour, stirring continuously to create a smooth, velvety base for the sauce, allowing it to cook briefly to eliminate any raw flour taste.
- Gradually introduce chicken broth, half-and-half, and white wine, whisking methodically to prevent lumps and ensure a silky-smooth consistency.
- Simmer the sauce until it thickens and coats the back of a spoon, developing rich, complex layers of flavor.
- Remove from heat and fold in grated Parmesan cheese, creating a luxurious and creamy texture, then season with salt and a hint of red pepper for a subtle kick.
- Gently incorporate tender tortellini, crisp broccoli florets, and succulent chicken pieces, ensuring each ingredient is evenly coated with the decadent sauce.
- Transfer the entire mixture to a generously greased baking dish, spreading it evenly to create a beautiful, inviting presentation.
- Prepare a crunchy topping by combining grated Parmesan, crushed crackers, and chopped pecans, then drizzle with melted butter to bind the ingredients.
- Sprinkle the topping generously over the casserole, creating a golden, crisp layer that will add textural contrast.
- Bake in a preheated oven until the edges bubble and the top turns a gorgeous, appetizing golden brown, signaling the dish is ready to be devoured.
Notes
- Prep ahead by chopping vegetables and measuring ingredients before starting to create a smooth cooking experience.
- Keep broth and cream mixture stirring constantly to prevent lumps and ensure a silky, consistent sauce.
- Select fresh or frozen tortellini based on availability, with cheese or meat filling working equally well in this recipe.
- Toast pecans lightly before adding to the topping for enhanced nutty flavor and crunchier texture.
- Substitute broccoli with asparagus or cauliflower if preferred, maintaining similar vegetable volume for balanced consistency.
- Allow casserole to rest 10 minutes after baking to help sauce set and make serving easier without falling apart.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 570
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 34 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 105 mg