Ingredients:
- 16 ounces refrigerated cheese tortellini
- 1 Tablespoon oil
- 1 cups chopped chicken
- 8 ounces sliced fresh mushrooms
- 3 green onions, finely chopped
- 2 Tablespoons flour
- 8 ounces chicken broth
- 3/4 cup sour cream
- 8 ounces (2 cups) shredded monterey jack cheese
- cooking spray
Directions:
- Prepare tortellini according to package directions, drain and set aside.
- Preheat oven to 350 degrees. Grease casserole dish (smaller than 9"x13") with cooking spray.
- Heat oil over medium heat in a large skillet. Brown chicken for 2 minutes, then add mushrooms and onion and cook until chicken is done and mushrooms are golden brown.
- Sprinkle with flour, stir and cook 1-2 minutes.
- Add chicken broth and stir until thickened, then add sour cream and blend until creamy.
- Pour tortellini in dish, sprinkle with half the cheese, pour chicken mixture over cheese, then top with remaining cheese.
- Cover and bake 30 minutes. Remove cover and continue baking 15 minutes longer.
