Chicken Tortellini Bake

I love to try new recipes and tried several of them over the last few days and the only problem was I forgot to take photos for the blog. This recipe was worth sharing so today I took a photo of the leftovers we had for supper...I figured if I used a pretty enough plate you wouldn't notice they were leftovers...
they tasted just as great as the day they were baked.

Chicken Tortellini Bake - recipe from the My Kitchen Cafe blog.

16 ounce package of refrigerated fresh cheese tortellini (I used the tricolor variety)
1 tablespoon oil
2 cups (about 2 chicken breasts) chicken cut up into bite size pieces
3 green onions finely chopped, white and green parts
2 tablespoons flour
1 cup chicken broth
8 ounces sliced fresh mushrooms
3/4 cup sour cream
8 oz (2 cups) shredded Monterey jack cheese

Bring a large pot of water to boil and cook tortellini for 2-3 minutes Drain and set aside.

Heat the oil in a large non-stick skillet over medium heat. Brown the chicken for 1-2minutes and add the fresh mushrooms and green onions, cooking until chicken is done and mushrooms are golden brown. Sprinkle flour over mixture and stir to combine. Cook for 1-2 minutes. Add chicken broth and stir until thickened. Mix in sour cream until mixture is creamy and slightly thickened.

Spray a 9x13 pan with cooking spray. Pour tortellini in bottom of 9X13 pan. Sprinkle half the cheese over tortellini. Put cooked chicken/sauce mixture on top and sprinkle remaining cheese over the top.

Bake covered with tin foil at 350 for 30 minutes, uncover and bake for additional 15 minutes until bubbly and golden brown around the edges.

I am so happy to have found the Kitchen Cafe - I have bookmarked many of her recipes to try.

Marsha - Thumbs Up
Jeff - Thumbs Up