Thursday, May 27, 2010

Chicken Divan Tortellini Bake

I NEVER ate tortellini. I just always thought it was gummy and it was kind of boring with just a marinara sauce. In the past few months I have found some spectacular recipes that made such a simple piece of pasta and cheese something to want to eat again.....and again...and again.
This recipe is kind of an original for me because I had to replace the mushrooms in the original which I do....a lot! No fungus for us! And from that it just kind of took off. I am making this again for sure. I was happy to eat the leftovers the next day and wanted to make it again this week I liked it so much. Kind of a weird picture. I uploaded another but it disappeared and I want to move on to my next entry so you can image what it looked like until you get the ingredients you need and make it yourself

Chicken Divan Tortellini Bake
inspired by Chicken Tortellini Bake from Kitchen Cafe


16 ozs. of tortellini cooked al dente’—I use the Fresh Buitoni Brand, Whole Wheat

1 tablespoon oil

2 cups of cooked, cubed chicken---I used my favorite roasted rotisserie chicken that comes with no seasoning on it

3 green onions finely chopped

2 tablespoons of flour

8 ozs. chicken broth

16 ozs. Frozen Baby Broccoli florets defrosted (birdseye)

¾ cup reduced fat sour cream

2 cups shredded sharp cheddar

1 tablespoon butter melted

¼ cup panko breadcrumbs


Heat oil in a large none-stick skillet over medium heat

Add green onions and cooked until softened

Add the defrosted broccoli & the cooked chicken

Sprinkle the flour over the mixture and stir for 1-2 minutes

Add chicken broth and stir until thickened

Mix in Sour cream until mixture is creamy and slightly thickened

Spray 13x9 inch pan with cooking spray.

Pour tortellini into the pan

Sprinkle half of the cheese over the pasta

Then add the chicken/sauce/broccoli mixture

Sprinkle remaining cheese over that

Then add the panko crumbs to the melted butter and sprinkle on top

Bake covered with foil at 350 for 30 minutes

Uncover and bake for an additional 10-15 until golden brown on the edges


I LOVED this recipe. It is a new favorite. I am going to double the flour and broth next time to make more sauce to see if it makes it creamier. I loved that the edges got brown and a little crunchy. I like dry crunchy pasta edges. Sounds so gross but I love them I cant lie. This is comfort food at its finest and so quick and easy too. Because I was kind of using a recipe as a rough plan but making changes as I went along it did take me a little longer to get it in the oven but next time it will be even more of a breeze. I am really going to make this again next week!


  1. LOVE your changes! It's like a whole new dish. And I'm glad that I'm not the only weirdo out there who likes the dry, crunchy pasta edges. :)

  2. Saw the orginal recipe over at My Kitchen
    Cafe. Was going to leave her a message then I saw that you changed it a little. Can't wait to try this. I love that you do a verdict after your family has tried the recipe.

  3. Yum, I LOVE tortellini and can't wait to make this - totally starring it! Thank you for the comment on my Tri-Colore Orzo post too - I am glad you love it!