Description
Golden cheddar bubbles over al dente tortellini, enveloping shredded chicken and pops of sweet peas and corn. A velvety thyme-infused sauce bakes to a golden finish, turning simple ingredients into cozy weeknight magic.
Ingredients
- 1 lb cheese tortellini
- 2 cups diced cooked chicken
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small onion diced
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup whole milk
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup frozen peas and carrots
- 1/2 cup frozen corn
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded sharp cheddar cheese
Instructions
- Preheat oven to 375°F and bring a large pot of salted water to a boil.
- Cook tortellini until just al dente according to package instructions, then drain and set aside.
- In an ovenproof skillet, heat olive oil and butter over medium heat until melted.
- Add diced onion and minced garlic and sauté until the onion is translucent, about 3 minutes.
- Sprinkle in flour and stir constantly for 1–2 minutes to form a roux.
- Gradually whisk in chicken broth and milk until smooth, then simmer until the sauce thickens, about 3–4 minutes.
- Stir in dried thyme, salt, pepper, frozen peas and carrots, frozen corn, and diced chicken; cook until the mixture is heated through.
- Reduce heat to low and stir in 1 1/2 cups shredded cheddar cheese until fully melted and the sauce is creamy.
- Gently fold cooked tortellini into the sauce until evenly coated.
- Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
- Place the skillet in the preheated oven and bake for 10–12 minutes, or until the cheese is bubbly and golden.
- Remove from oven and let rest for 5 minutes before serving.
Notes
- You can swap frozen peas and carrots for fresh vegetables; just add them a bit earlier to cook through.
- Leftover casserole keeps in an airtight container in the refrigerator for up to 3 days.
- For crispier topping, broil for 1–2 minutes instead of baking.
- Reheat individual portions in a 350°F oven for 8–10 minutes or until warmed through.