Dump-and-Bake Creamy Chicken Alfredo Tortellini Casserole

This ultra-easy, no-boil, no-fuss chicken Alfredo casserole is the ultimate dump-and-bake dinner. With cheesy tortellini, tender chicken, and a creamy sauce, it’s perfect for busy nights, holiday gatherings, or potluck-style Christmas comfort food.

Ingredients:
3 cups cooked, shredded or diced chicken
1 package (20 oz) refrigerated cheese tortellini (uncooked)
1 jar (15 oz) Alfredo sauce
1 cup chicken broth
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ tsp garlic powder
½ tsp black pepper
1 cup frozen peas or broccoli florets (optional)
Non-stick spray or butter (for greasing)
Optional: ½ tsp Italian seasoning or crushed red pepper flakes

Instructions:
Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish with non-stick spray or butter.
In the baking dish, combine uncooked tortellini, cooked chicken, Alfredo sauce, chicken broth, garlic powder, black pepper, and optional veggies. Stir until well mixed and tortellini is coated.
Sprinkle mozzarella and Parmesan evenly over the top. Add Italian seasoning or red pepper flakes if desired.
Cover tightly with foil and bake for 30 minutes.
Uncover and bake an additional 10–15 minutes, or until cheese is melted and bubbly and tortellini is tender.
Let rest for 5 minutes before serving. Garnish with parsley or more Parmesan if desired.
Prep Time: 5 mins | Cook Time: 40–45 mins | Total Time: 50 mins
Servings: 6–8 | Calories: ~490 per serving