Ok, so it's Monday morning, I'm kinda sick, and I'm in the office on a state holiday. Do I get snaps or what? All I have to say is, thank goodness for Pandora radio.
And to start the week, I've got a Delicious Dish for you! It's not what I'd call a "light" menu item, but I'll be darned if it ain't good. I made it this week for Kell, and he loved it. Success.
Chicken Tortellini Casserole
2 packages tortellini (8 oz size)
8 ounces Monterey Jack cheese, divided
4 boneless, skinless chicken breasts
flour for coating
3 tablespoons olive oil
3/4 cup onion, chopped
1 tablespoon chicken bouillon granules (I just used 2 cubes)
1 cup chicken broth
1 can mushrooms (4 oz size), drained
1/2 cup sour cream
Preheat oven to 300 F. Place pasta in bottom of lightly greased 8 1/2 x 11 inch pan. Sprinkle half of the cheese and spread evenly over the pasta.
Roll chicken breasts in flour and lightly brown in olive oil (I didn't use the flour - I just browned the chicken pieces in a skillet). Remove chicken from pan and place on top of the cheese in the casserole dish.
Cook the onions in the same pan until transparent. Add bouillon. chicken broth, and mushrooms. Bring to a slow boil and cook for 5 minutes.
Add the remaining cheese and continue cooking until cheese is melted. Turn off heat. Add sour cream and blend well.
Place the chicken pieces over the tortellini in pan. Pour the sauce over the chicken and cover with foil. Bake 45 minutes at 300 degrees.
*I also used reduced fat cheese and fat free sour cream. I realize that with all that pasta it doesn't really make a hill of beans difference, but it made me feel better.
SO good! Have a great week!