Baked Mushroom, Chicken & Tortellini Casserole

 

  Serves 4-6

 Ingredients:

  1. 1 (20 oz.) package fresh cheese tortellini
  2. 1 large shallot or 2 green onions, finely chopped
  3. 3 oz. butter (roughly 3 tablespoons)
  4. 1 clove minced garlic
  5. 3 chicken breasts, cut in cubes
  6. 8 oz. (2 cups) sliced fresh mushrooms
  7. 8 fresh sage leaves, cut into thin strips, or 2 teaspoons dried sage
  8. Salt and freshly ground pepper, to taste
  9. 3 tbsp flour
  10. 1 3/4 cups chicken broth
  11. 3/4 cup sour cream
  12. 1 1/2 cups grated mozzarella cheese, or Monterey Jack
  13. Sprinkling freshly ground nutmeg
  14. 1/2 cup walnuts, roughly chopped
  15. 1 tbsp fresh parsley, chopped

  Instructions:

  1. Preheat oven to 350 degrees.
  2. Grease a 13 X 9-inch pan.
  3. Saute garlic in butter over medium heat.
  4. Brown chicken cubes for 3-4 minutes.
  5. Add the mushrooms and onions. Cook until the mushrooms are golden brown and the chicken is done.
  6. Add sage, salt and pepper.
  7. Sprinkle flour over chicken mixture and stir in. Cook for 1-2 minutes.
  8. Add the chicken broth, a little at a time. Stir and cook until thickened.
  9. Mix in sour cream and stir well.
  10. Stir in the uncooked tortellini.
  11. Pour the chicken and tortellini mixture into the prepared greased pan. Sprinkle with cheese. Bake, covered with foil, for 25 minutes.
  12. Uncover and bake for an additional 10 minutes or until bubbly and golden brown.  
Serving suggestions:
Garnish with parsley, nutmeg and walnuts.
    Recipes created & tested by Elsa Dixon, Travels with Elsa