Chicken Tortellini Bake

Name: Chicken Tortellini Bake
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 6 Servings
Ingredients: 1 (16-ounce) (16-ounce) package cheese tortellini (see note); 1 tablespoon oil; 2 cups boneless skinless chicken breasts; 3 green onions finely chopped; 2 tablespoons flour; 1 cup chicken broth; 8 ounces Sliced Fresh Mushrooms; ¾ cup sour cream; 2 cups shredded Monterey jack cheese (see note)

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4.5

78 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings
6 Servings
Calories
606 kcal
Course
Main Course
Cuisine
Italian

Chicken Tortellini Bake

Iris Warren

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

1 (16-ounce) (16-ounce) package cheese tortellini (see note)
1 tablespoon oil
2 cups boneless skinless chicken breasts 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
¾ cup sour cream I used reduced fat with good results
2 cups shredded Monterey jack cheese (see note)

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Instructions

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.
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.
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.

Notes

Tortellini: my advice is to use the fresh, not frozen, variety – the kind you find in the refrigerated section of the grocery store because they taste better and it cuts down on boiling time since the noodles aren’t completely dry.
Cheese: any combination of cheeses, like cheddar, mozzarella or monterey jack would be good

Nutrition Information

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Serving 1 Serving Calories 606kcal (30%) Carbohydrates 48g (16%) Protein 33g (66%) Fat 32g (49%) Saturated Fat 14g (70%) Cholesterol 128mg (43%) Sodium 1104mg (46%) Fiber 5g (20%) Sugar 5g (10%)