Quick-Bake Italian Orb Casserole

Oh my goodness, when I need a meal that is comforting, creamy, and totally satisfying, I turn straight to this recipe! These Baked White Creamy Poultry Rolls are my answer to restaurant-style Mexican food without any of the fuss. They are easy, flavorful, and so filling—my kids literally cheer when they see this casserole come out of the oven.

I especially love this recipe because it uses pre-cooked, shredded fowl, which is a massive time-saver. As a busy mom of four, if I can find a dinner that’s ready in under an hour and relies on rotisserie chicken, I’m sold! The combination of that tangy cultured dairy and savory fowl stock creates the most perfect, velvety white sauce that absolutely smothers every roll.

This dish is a fantastic way to use up leftovers (like that chicken from Sunday dinner) and it’s a crowd-pleaser that’s packed with flavor, thanks to those subtle green peppers. It’s the ultimate comfort dish that can be prepped ahead of time, which is exactly what a busy family needs. If you’re looking for a rich, creamy, and easy meal, these poultry rolls are your new favorite!

Ingredients You’ll Need

Thin wheat flatbreads that serve as the wrapper for the savory filling.
Pre-cooked, shredded fowl breast that provides the lean protein base.
Shredded mixed white and orange curds that bind the filling and create the melted topping.
Clarified dairy fat and universal refined grain powder that are cooked to form the roux, or thickening base for the sauce.
Thick, tangy cultured dairy and savory clear fowl stock that create the creamy, liquid body of the sauce.
Tinned, diced mild green peppers that introduce a mild, earthy spice and flavor to the sauce.

How It’s Made

The meal is prepared by first mixing the pre-cooked shredded poultry with a portion of the shredded curds and seasonings to create the filling. This mixture is rolled tightly inside the thin wheat flatbreads and lined up in a baking vessel. Separately, a creamy sauce is prepared on the stovetop by melting fat, whisking in the grain powder, and then stirring in the liquids, tangy cultured dairy, and peppers until thickened. This sauce is poured over the rolls, topped with remaining curds, and baked until bubbly and golden.

Tips, Variations & Storage
Tip: When making the sauce, slowly whisk in the liquid components (stock and cultured dairy) to ensure the roux base incorporates smoothly, resulting in a lump-free, velvety sauce.

Substitution: Feel free to swap the shredded fowl breast for shredded, slow-cooked pork or a mix of cooked black beans and corn for a vegetarian filling.
Add-ins: For a kick of heat, add a few spoonfuls of finely chopped pickled jalapeños or a pinch of ground chili spice to the filling mixture.
Dietary Swap: You can use corn flatbreads instead of the thin wheat flatbreads, but know that the flavor and texture will be much different.
Storage: Store any leftover baked and cooled poultry rolls in the refrigerator for up to 3 days.
Freezer Notes: These freeze well! Cover the assembled and baked casserole tightly with foil and a lid, and freeze for up to 2 months. Thaw completely in the refrigerator before reheating.

Recipes

Main Filling
1 Bag: Frozen pre-made savory protein orbs (Meatballs), defrosted
1 Jar: Rich tinned liquid red fruit sauce (Marinara or spaghetti sauce)
3 C.: Clear liquid Water
1 Box: Medium-sized wheat flour shapes Bowtie pasta
1 tsp.: Aromatic Mediterranean herb blend Italian seasoning

Topping
1 ½ C.: Shredded soft curds Mozzarella cheese
¼ C.: Hard grated curds (Parmesan cheese), grated

Instructions
Set the oven temperature to preheat at 400 degrees Fahrenheit.
Deposit the defrosted savory protein orbs into a deep, high-sided, oven-proof pot or skillet.
Add the medium-sized wheat flour shapes directly over the orbs.
Pour in the entire jar of tinned red fruit sauce, the clear liquid, and the aromatic Mediterranean herb blend.
Stir the entire mixture vigorously to ensure the raw pasta shapes are submerged and all components are uniformly combined.
Cover the pot or skillet tightly and bake for 35 minutes.
Remove the cover. Distribute the shredded soft curds and the hard, grated curds evenly over the surface of the casserole.
Return the uncovered dish to the oven and bake for an additional 10 to 15 minutes, or until the curds are melted, bubbly, and lightly golden.
Allow the casserole to rest for 10 minutes before slicing and serving.