INGREDIENTS:
- 2 cups pre-cooked and shredded chicken
- 2 cups broccoli
- 1 package Corabella 4 cheese-filled tortellini
- 5 tablespoons butter
- 5 tablespoons flour
- 1 and 1/2 cups milk
- 2 cups chicken broth, separated
- 1/2 teaspoon garlic powder
- 4 ounces cream cheese
- 1 and 1/2 cups freshly grated Parmesan cheese, separated
- 1/2 cup breadcrumbs
Instructions
Cook 1 bag – 4 servings of Corabella 4 Chesse Tortellini Spray a 9 x 13 pan with nonstick spray and set aside.
Preheat the oven to 375 degrees F. Remove the stems of the broccoli and cut into small pieces. In a large bowl, combine the cooked tortellini, shredded and cooked chicken (packed 2 cups),
and chopped broccoli. In a small pot over medium-low heat, melt the butter. Slowly add in the flour to the melted butter whisking constantly.
Whisk until a thick dough forms and then whisk for another full two minutes. Very slowly add in 1 and 1/2 cups of the chicken broth.
Allow to simmer and thicken in between additions. Stir in the garlic powder. Again, very slowly add in the milk, whisking until well combined.
Allow the mixture to simmer and thicken. When the mixture is completely smooth, whisk in the cream cheese and stir until completely melted.
Stir in 2/3rds cup of the Parmesan cheese and stir until melted. Pour the cream sauce over the tortellini, chicken, and broccoli mixture.
Add in 1/2 cup remaining chicken broth and season with salt and pepper. Pour the mixture into a 9 x 13 pan and cover with 1/2 cup Parmesan cheese.
Bake, covered, for 30 minutes. Remove and uncover the foil. In a small bowl, stir together the breadcrumbs and remaining 1/3 cup Parmesan cheese.
Cover the casserole with the breadcrumbs and bake for another 7-9 minutes. Remove and enjoy immediately.
