To make this dinner easier on myself, I decided to use premade frozen chicken meatballs and canned green beans. I didn’t do anything special to either food other than heating them up and adding them to the meal.
Chicken Cheese Tortellini Casserole
Chicken Cheese Tortellini Casserole (Freezer Friendly)
- 48 oz refrigerated or frozen tortellini
- 4 cups pasta sauce (jar or can)
- 1 28 ounces can diced tomatoes
- 8 cloves fresh garlic, minced
- 2 pounds boneless, skinless chicken breast
- 4 cups shredded mozzarella, provolone, or Italian-blend shredded cheese
- 1 cup shredded Parmesan cheese (the refrigerated kind)
- 1-2 tablespoons olive oil
- 1 teaspoon dried oregano
- Cut the chicken into 1″ cubes. Heat the olive oil in a large saute pan over medium heat. Add the garlic and cook for 30 seconds until the garlic starts to soften and is fragrant. Add the chicken. Cook until the chicken is no longer pink on the outside.
- While the chicken is cooking, place your tortellini (no need to cook) in a large mixing bowl. Stir in the pasta sauce, tomatoes, oregano, and 3 cups of the mozzarella cheese.
- Add the chicken to the pasta and stir to combine.
- Divide the pasta between two 8×8″ or 9×11″ baking dishes and top with the remaining cup of mozzarella and the Parmesan. At this point, cover both with foil and then either freeze or bake.
- To bake the pasta from fresh: Preheat the oven to 375 F, bake the casserole covered in foil for 20 minutes, and then remove the foil and bake an additional 15 minutes until the cheese on top starts to brown a bit. To bake the pasta from frozen: Preheat the oven to 375 F, bake the casserole covered for 45 minutes, then remove the foil and bake an additional 15.
Easy Buttermilk Biscuits
- 2 cups (250 grams) all-purpose flour, spooned & leveled
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons sugar
- 1 teaspoon salt
- 6 tablespoons (85 grams) cold unsalted butter, cubed
- 3/4 cup (180 ml) cold buttermilk, plus more for the tops of the biscuits
- Preheat the oven to 450°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until well combined. Add the cubed cold butter and cut into the dry ingredients using a pastry cutter (you may also use a food processor for this step) until you have small pea-sized pieces of butter. Pour the cold buttermilk into the mixture and gently work it together until the dough starts to come together.
- Scoop the dough onto a lightly floured surface and gently work it together with your hands. Pat the dough into a rectangle and fold it in thirds. Turn the dough, gather any crumbs, and flatten back into a rectangle. Repeat this process two more times.
- Place the dough onto a lightly floured surface and pat it down into a 1/2-inch thick rectangle (make sure to measure!). Using a floured 2.5-inch biscuit cutter, cut out the biscuits. Continue to gather any scrap pieces of dough, patting it back down to 1/2-inch thickness, and cutting it until you have 12 biscuits. I suggest trying to get as many as you can the first time, as you continue to work the dough the biscuits won’t be quite as good.
- Arrange the biscuits on the baking sheet touching each other. Brush the top of each biscuit with a little bit of buttermilk.
- Bake at 450°F for about 15-17 minutes or until lightly golden brown. Remove from the oven and brush with melted butter if desired. Allow to cool for a few minutes, serve, and enjoy!
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