Chicken & Sausage Tortellini Alfredo Casserole

As much as this point: Jan. 17, 2024

Chicken & Sausage Tortellini Alfredo Casserole Recipe portray by Taste of Dwelling

Substances

• 1 kit (9 oz.) refrigerated cheese tortellini
• 1 jar (15 oz.) Alfredo sauce
• 1 can (14 oz.) water-packed quartered artichoke hearts, drained
• 1 kit (12 oz.) entirely cooked Italian chicken sausage hyperlinks, gash aid into 1/2-tear slices
• 2 cups shredded cooked chicken breast
• 1 cup shredded Italian cheese mix
• 1/2 cup oil-packed solar-dried tomatoes, chopped
• TOPPING:
• 1 kit (8 oz.) refrigerated crescent rolls
• 1/3 cup prepared pesto
• 1/4 cup shredded Italian cheese mix
• Torn unusual basil leaves, no longer indispensable

Instructions

1. Preheat oven to 350°. In a 6-qt. stockpot, cook dinner tortellini in response to kit directions, lowering cook time for dinner to 5 minutes. Drain; return to pot. Add Alfredo sauce, artichoke hearts, sausage, chicken, cheese and tomatoes; toss gently to mix.
2. Switch to a greased 2-quart baking pan, spreading evenly. Bake, coated, half-hour.
3. Meanwhile, for topping, unroll crescent dough; press perforations to seal. Spread pesto on top. Roll up jelly-roll model, starting with quick aspect; pinch seam to seal. Utilizing a serrated knife, gash aid crosswise into 8 slices.
4. Arrange slices over casserole, gash aid aspect up. Bake, uncovered, till rolls are golden brown, 15-20 minutes. Sprinkle with cheese. If desired, top with torn basil leaves.

Diet Info

1 serving: 523 calories, 27g paunchy (12g saturated paunchy), 101mg ldl cholesterol, 1176mg sodium, 38g carbohydrate (4g sugars, 2g fiber), 32g protein.