Daniel Gotland with Boston Market shows Bethany Crouch how to make a tortellini chicken and broccoli bake.
1 head broccoli (about 1 pound), cut into florets
2 14-ounce packages frozen cheese tortellini
2 15-ounce jars Alfredo pasta sauce
Meat from 1 whole Boston Market Rotisserie Chicken, cut into bite-size pieces (about 4 cups)
1 cup dried breadcrumbs, preferably Japanese panko
1 tablespoon cold butter, cut into small pieces, plus more for baking dish.
Preheat oven to 350° F. Lightly butter 13 x 9-inch (3-quart) baking dish.
Bring large pot of salted water to a boil over high heat. Add broccoli and cook just until bright green and crisp-tender, about 3 minutes. Using wire sieve, lift out and transfer broccoli from pot to large bowl, leaving water boiling.