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Warm Chicken Tortellini Au Gratin

This is one of my favorite recipes. Pasta from Monday plus roasted chicken from Tuesday equals this delicious dish on Wednesday. It's fast and delicious, and paired with a green salad and toasty bread, you have a meal that's fancy enough for company. —Brenda Cole, Reisterstown, Maryland
  • Total Time
    Prep: 15 min. Bake: 30 min.
  • Makes
    6 servings

Ingredients

  • 2 cans (14 ounces each) water-packed artichoke hearts
  • 3 cups shredded cooked chicken
  • 3 cups refrigerated spinach tortellini, cooked
  • 1-1/2 cups mayonnaise
  • 1-1/2 cups grated Asiago cheese, divided
  • Fresh basil, optional

Directions

  • Preheat oven to 350°. Drain artichoke hearts, reserving 1/4 cup of juices. 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. Bake until bubbly and starting to brown, about 30 minutes. 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, 0 fiber), 34g protein.

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