Greetings, readers. Contrary to so many weekends, this one was actually pretty eventful. Well, 2 big things happened, so if that constitutes "eventful," then I'm in business.
1) I finally got text messaging. As Harris says, it has opened up a whole new world for me. So, from this point forward, when you text me, I can reply. Welcome to the 21st century, right?
2) Kell and I went to see little Parker Hill. He is so beautiful and so tiny! (I borrowed this sweet picture of the little man from their blog.) I think he is by far the teeniest baby I have ever held (out of the 3). I got to see his adorable nursery, and it's even cuter in person. I thought it would be surreal seeing Lee and Jess as parents, but it wasn't strange at all - kind of like they were born to be parents to the little guy. Congrats, Hills!
And, continuing with my Delicious Dish commitment, here's this week's recipe. I can't remember what cookbook it comes from, I just know they sell it at Everyday Gourmet. Enjoy!
Chicken Tortellini Casserole
2 – 9 oz. pkgs fresh cheese tortellini
4 oz. Monterey Jack cheese, sliced (I’ve used mozzarella, and it’s good, too)
4 to 5 large boneless, skinless chicken breasts, cut into bite-sized pieces
1/3 stick margarine
1 onion, chopped
1 can chicken broth
1 can mushrooms, drained
2 chicken bouillon cubes
1 teaspoon sugar
4 oz. Monterey Jack cheese, shredded or cubed
½ c. sour cream (I used light)
Place the tortellini in a 9x11-inch baking dish sprayed with non-stick cooking spray. Layer with the sliced cheese. Coat the chicken on all sides with flour. Saute’ the chicken in the margarine in a skillet (non-stick works best) until light brown (to cut calories, you could probably just saute' the chicken unbreaded in some olive oil, salt and pepper; I've never done it that way, but it might be worth a try). Spoon the chicken over the prepared layers using a slotted spoon, reserving the pan drippings.
Saute’ the onion in reserved pan drippings until tender (if you need to de-glaze the pan a little, use a bit of the chicken broth). Add broth, mushrooms, bouillon cubes and sugar. Bring to a boil and boil for 5 minutes, stirring occasionally. Add shredded cheese and stir until melted. Stir in sour cream. Pour mushroom mixture over prepared layers. Bake, covered with foil, at 275 degrees for 45 minutes. You may prepare up to 2 days in advance and store, covered, in refrigerator. Bake at 300degrees for 45 minutes.