My friend, Bernadette, told me about this recipe from Chelsea’s Messy Apron and that she used Aldi’s tortellini so I decided I had to try it!

They have regular tortellini too but I had to use the tri color because it’s prettier!

My husband said he loved it and wanted to try it in other recipes too! So that’s a win!

This recipe is super easy because you don’t need to pre cook the tortellini or broccoli and it uses rotisserie chicken you can grab already cooked! I love short cuts on a weeknight without lacking flavor!

I used half the chicken for this recipe and the other half I used to make a healthy chicken salad to eat on cucumber slices for snacks or a light lunch!

I also used Ellie’s Best Organic Mushroom Powder from Amazon to ramp ump the umami flavor and extra health benefits! It makes everything more delicious and from someone who does not like the texture of mushrooms and struggle to get them into my diet, this is perfection!

Here’s my adaptation of this chicken and broccoli tortellini casserole recipe!

Ingredients:

• 1 red onion, chopped
• 1 red pepper, chopped
• 1 head of broccoli, chopped small
• 1/2 rotisserie chicken, shredded
• 9oz pkg cheese tortellini
• 1/4 cup unsalted butter
• 1/4 cup flour
• 1 cup milk (I used plain unsweetened almond milk and it worked just fine)
• 1 cup unsalted vegetable broth
• 1 cup freshly shredded Parmesan
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 2 tbsp Dijon mustard
• 1 tsp dried parsley flakes
• 1/2 tsp each garlic powder, onion powder, paprika, black pepper, red pepper chili flakes and mushroom powder
• 1-2 tsp sodium free chicken bouillon
• 1 sleeve hint of salt ritz, crushed

Directions:

1. Preheat oven to 400°F
2. In a large saucepan, sauté onion and pepper
3. Add that to a 13×9, along with the broccoli, chicken and tortellini and mix
4. In the same pan as you sautéed the onion and pepper, melt the butter on low and then add the flour, whisking for about 1 minute to make a roux
5. Add the milk and vegetable broth slowly with a whisk making a béchamel
6. Then add the Parmesan and cheddar cheese slowly whisking in making a mornay sauce
7. Once smooth, add the Dijon, sour cream and spices until incorporated and pour over top the mixture in the 13×9
8. Once everything is mixed together, spread evenly and add crushed ritz on top
9. Bake for 30 minutes, let cool and enjoy!

Ok love you bye

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