Directions
- Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish.
- In a large mixing bowl, combine the cooked tortellini, shredded chicken, Alfredo sauce, half of both cheeses, sour cream, parsley, garlic powder, salt, and pepper. Stir gently until combined.
- Pour the mixture into the prepared baking dish, spreading it out evenly.
- Mix the remaining mozzarella and Parmesan cheeses and sprinkle this blend over the top.
- In a small bowl, toss the panko breadcrumbs with the melted butter, then sprinkle this over the top of the cheese.
- Bake for 25-30 minutes, until the top is golden brown and the sauce is bubbly.
- Let it rest for 5 minutes before garnishing with the extra chopped parsley.
Variations & Tips
- For a lighter version, swap the sour cream with ricotta.
- Add vegetables like spinach or mushrooms for a bit more texture and flavor.
- For a twist, substitute chicken with smoked sausage.
- Leftovers can be reheated in the oven, covered with foil to keep them moist.
