Chicken Spinach Tortellini Casserole

Chicken Spinach Tortellini Casserole

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Prep Time 15 mins
Cook Time 6 hrs
Temp Low
Yield Serves 6-8

Who doesn't love pasta? If your family has been craving the feel good power of pasta, then look no further! Our families were just in love with the tortellini and chicken in this dish. We even snuck in some healthy spinach and the kids were asking for seconds. Enjoy!

Ingredients

  • nonstick cooking spray
  • 1 (20-ounce) package refrigerated cheese tortellini
  • ½ cup chopped green onions
  • 1 cup chopped fresh mushrooms
  • 3 large chicken breasts
  • 1 (8-ounce) tub chive and onion cream cheese
  • 2 cups fresh baby spinach
  • 1 (12-ounce) can evaporated milk
  • 1 ½ cups shredded mozzarella cheese
  • salt and pepper, to taste

Directions

  1. Step One

    Spray 5 to 7 quart slow cooker with cooking spray, if using a ceramic insert.

  2. Step Two

    Add tortellini, mushrooms and onions to slow cooker and mix well.

  3. Step Three

    Place chicken on top of tortellini.

  4. Step Four

    Dollop chive and onion cream cheese all around chicken and top with baby spinach.

  5. Step Five

    Pour evaporated milk over chicken and sprinkle with shredded cheese.

  6. Step Six

    Cover and cook on LOW for 6 hours or HIGH 3 to 4 hours, or until chicken is cooked through.

Crockin' Reviews Add Review
  1. Tavia

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    Ok. I just made this. After reading the reviews first, I added a little bit of water to the bottom before adding anything. When I made it it didn’t stick to the bottom. It was just slightly burn on the sides of my crockpot in small spots. 6 hours to cook this is too long. I have a 4.5 quart and it cooked in 3 hours and 30 minutes and areas were still slightly burnt. Everything cooked through all the way. It’s good but it’s not outstanding. For anyone trying to make this do what I did. Put a little bit of water at the bottom so the pasta doesn’t stick and check on it after three hours or so to see if it is done.

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    szyby zespolone piotrków

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  3. April

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    I wanted to give this recipe some hope. I think it can be really good, just needs some changes to it. The flavor was totally there, but like the other comments, it was very dry and my pasta also was glued to the sides. My first thought was to put the chicken breast on the bottom and then put the pasta on top. But my pasta was still frozen so I thought that gave them some more time to hold up, but nah, it wasn’t necessary. So I would still stick to my first thought of putting the pasta on the top. It just stuck to the bottom so bad, and I sprayed the dish really well. But I want to make this again and tweak some things. Next time I’ll put the chicken on the bottom and probably frozen b/c chicken breasts dry out for me it seems any time after 6 hours. Then I’d do the cream cheese, pasta, milk and so on. I actually forgot all about the mushrooms and green onions. I was going off the top of my memory when I was at the store and forgot about those two things and it was still good, flavor. But it does need more liquid. Maybe chicken stock or something. Definitely worth the tweaking here and there. The concept is great and my kids loved it, even past the dryness. My husband even liked it but also said it was dry. And I wouldn’t cook more than 4 hours if the breasts are defrosted. After that you’ll have a real hot mess.

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  4. Edie S.

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    I had the same result. The chicken was really good, but it definitely needed more liquid for the pasta and the spinach and cheese were almost burnt

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  5. Darla

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    I may need to get a new crock pot, I guess and try again. I made this because it sounds so delicious, but even though my crock was on low, by 3 hours, this dish was almost to the point of burned. Is just the 1 can of evaporated milk enough liquid to cook the whole dish? We ate the spinach and chicken from the top, but the tortellini was stuck like Chuck to the bottom and inedible. Any clue what I did wrong?

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