Chicken and Spinach Baked Tortellini

Chicken and Spinach Baked Tortellini
Total Time

55 min.

Serving & Size

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Creamy sauce and a cheesy topping for this cheese-filled 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
canola oil 60 mL 1/4 cup
butter 30 mL 2 tbsp
sliced mixed mushrooms (such as button, cremini, oyster and shiitake) 2 L 8 cups
chopped white onion 500 mL 2 cups
minced garlic 30 mL 2 tbsp
chopped fresh thyme 30 mL 2 tbsp
salt and pepper, each 5 mL 1 tsp
dry white wine 250 mL 1 cup
Campbell’s® Signature Condensed Butternut Squash Soup
1 tub (1.81 kg)
1 tub (4 lb)

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

water 1 L 4 cups
18% table cream 1 L 4 cups
cooked shredded chicken 3 L 4 lb
baby spinach 4 L 16 cups
shredded mozzarella cheese 1 L 4 cups
shredded Asiago cheese 750 mL 3 cups
grated Parmesan cheese 250 mL 1 cups
cheese-filled tortellini, cooked 6 lb
1. Set oven to broil. Heat oil and butter in large stock pot set over medium-high heat; cook mushrooms for 13 to 15 minutes or until tender. Add onion, 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 wine; simmer for 8 to 10 minutes or until reduced by half. Stir in soup, water and cream; bring to simmer. Add chicken; cook for about 20 minutes or until sauce is reduced slightly. Stir in spinach until wilted. Remove from heat and let cool completely. Refrigerate for up to 3 days. In large bowl, combine all three cheeses.

Recipe Tip

  1. Heat 1 cup (250 mL) sauce until bubbling; toss with 6 oz (175 g) tortellini. Spread into heatproof shallow dish. Sprinkle with 1/2 cup (125 mL) cheese blend. Broil for about 2 minutes or until melted and golden.

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