Chicken Tortellini Bake

Let's just say that my 3 year old niece threw down on this and said "Mommy I really like this!" It's so yummy and cheesy and delicious. Hubby went back for seconds and we almost ate an entire 9x13 pan of this! I had made this recipe once before, but wanted it to be a little saucier than the original. So this version was born.

Chicken Tortellini Bake

adapted from My Kitchen Cafe

Prep Time: 30 minutes

Cooking Time: 45-50 minutes

Servings: 6-8

Ingredients

19 oz package frozen cheese tortellini

1/2 tsp garlic powder

1/4 tsp black pepper

1 can low fat cream of mushroom soup

8 oz container of reduced fat sour cream

1 cup chicken stock

3 chicken breasts, cut into small pieces

3 green onions finely chopped, white and green parts

2 TBS flour

1 TBS canola oil

2 cups shredded Monterey jack cheese

Directions

Preheat oven to 350. Coat a 9x13 pan with cooking spray.

Cook the tortellini according to package directions. Drain, rinse with cool water and set aside.

Heat the oil in a large non-stick skillet over medium heat. Toss in the chicken and green onions. Saute until chicken is almost done, 4-5 minutes. Sprinkle on flour and cook for 1-2 minutes. Add chicken stock and simmer for 2-3 minutes.

In a large bowl, combine the soup, sour cream, garlic powder, black pepper and 1 cup of cheese. Put the chicken mixture in the bowl and stir to combine. Add the tortellini, toss until well coated. Pour into the prepped 9x13. Top with the remaining cup of cheese.

Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, until bubbly and the cheese beings to get golden brown. Let it rest for 5 minutes before serving.

Enjoy!