Baked Tortellini with Chicken (Dump-and-Bake)

Ingredients

• 3 cups diced, cooked chicken
• 20 ounces fresh cheese tortellini (or 2x 9-ounce packages)
• 1 ½ cups low-sodium chicken broth
• ¼ teaspoon kosher salt
• 2 cloves garlic, minced
• 2 cups frozen mixed veggies (peas, green beans, carrots, corn)
• 1 (5.3-ounce) Boursin garlic and herb cheese
• 1 cup shredded Italian cheese blend

1. 1Preheat and prep: Heat the oven to 400°F. Grease or spray with cooking spray a 9x14 baking dish.
2. 2Combine the Ingredients: Add the chicken, tortellini, broth, salt, garlic, and veggies to the prepared baking dish, stirring to combine. Nestle the Boursin cheese into the middle. Do not stir.
3. 3Cover & Bake: Cover tightly with foil. Bake for 30 minutes.
4. 4Top with Cheese: Uncover and stir to combine the Boursin cheese until well combined. Top with the shredded Italian cheese blend. Lightly cover with the same foil used earlier and bake for 5-10 minutes, or until the cheese has melted and just browned on top.
5. 5Allow to Sit: Remove from the oven and allow to sit for 5-10 minutes lightly tented with the foil for the tortellini to absorb a bit more sauce. Serve with remaining sauce drizzled over the top.