Chicken Tortellini Bake

INGREDIENTS:

• 16 oz package cheese tortellini
• 1 Tbs oil
• 2 cups chicken cut into bite size pieces (about 2 chicken breasts)
• 3 green onions, finely chopped, white and green parts
• 2 Tbs flour
• 8oz (1 cup) chicken broth
• 8 oz sliced fresh mushrooms
• 3/4 cup sour cream
• 8 oz (2 cups) shredded Monterey jack cheese (or any combination of cheeses)

DIRECTIONS:

1. Bring a large pot of water to boil and cook tortellini for 2-3 minutes (cook longer if you use frozen tortellini). Drain and set aside.
2. Heat the oil in a large non-stick skillet over medium heat. Brown the chicken for 1-2 minutes. Add the mushrooms and green onions, cooking until chicken is done and mushrooms are golden brown.
3. 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.
4. Spray a 9x13 pan with cooking spray. Pour tortellini in pan. Sprinkle half of the cheese over the tortellini. Put the cooked chicken/sauce mixture on top. Sprinkle the remaining cheese over the top.
5. Cover with tin foil and bake at 350° for 30 minutes. Uncover and bake for an additional 15 minutes, until bubbly and golden brown around the edges.