Chicken and Spinach Baked Tortellini

Chicken and Spinach Baked Tortellini
Total Time

45 min.

Serving & Size

1 cup (250ml)

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A creamy sauce and cheesy topping for this baked pasta dish makes this the ultimate comfort food, perfect for any time of year.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Vegetable oil 60 mL 1/4 cup
Butter 30 mL 2 tbsp
Sliced button mushrooms 2 L 8 cups
Chopped white onions 500 mL 2 cups
Minced garlic 30 mL 2 tbsp
Chopped fresh thyme 30 mL 2 tbsp
Each salt and pepper 5 mL 1 tsp
Chicken broth 250 mL 1 cup
Campbell’s® Signature Condensed Butternut Squash Soup, thawed
1/2 tub (905 g)
1/2 tub (2 lb)

A rich, creamy puree of butternut squash seasoned with cinnamon, nutmeg, ginger and garlic.

18% table cream 1 L 4 cups
Shredded cooked chicken 3 L 4 lb
Baby spinach 4 L 16 cups
Shredded mozzarella cheese 1 1/2 L 6 cups
Grated Parmesan cheese 500 mL 2 cups
Cheese-filled tortellini, blanched 6 lb
1. Heat oil and butter in large stockpot set over medium-high heat; cook mushrooms for 13 to 15 minutes or until tender. Add onions, garlic, thyme, salt and pepper; cook for 3 to 5 minutes or until mushrooms are browned and most of the liquid has evaporated.
2. Deglaze with broth; simmer for 8 to 10 minutes or until reduced by half. Stir in Campbell’s® Signature Condensed Butternut Squash soup (reconstituted with equal parts water) and cream; bring to simmer. Add chicken; cook for about 20 minutes or until sauce is reduced slightly. Add blanched tortellini to prepared sauce, and mix until well blended. Stir in spinach until wilted. Remove from heat and let cool completely.
3. In large bowl, combine mozzarella with Parmesan. Sprinkle cheese blend evenly on top of mixture.

4. Heat under broiler until mixture is bubbling and cheese is melted and golden.

Serve 1 cup (250 mL) prepared entrée.

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