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Instructions |
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Bring a large pot of water to boil and cook
tortellini for 2-3 minutes (this is if you use
the “fresh” tortellini from the refrigerated
section – and to be completely honest, next
time I’m going to try not boiling it at all and
letting it cook while it bakes in the oven).
Drain and set aside.
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Heat the oil in a large non-stick skillet over
medium heat. Brown the chicken for 1-2 minutes
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.
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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.
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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.
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Originally Submitted
1/29/2016
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