From, "River Road Recipes IV...Warm Welcomes," published in cooperation with your Daily Inbox Newsletter.


  • 1 (8-ounce) package fresh cheese tortellini

  • 4 ounces Monterey Jack cheese, sliced

  • 4 boneless, skinless chicken breasts, cut into bite-sized pieces

  • Flour

  • 1/3 cup stick margarine

  • 1 onion, chopped

  • 1 (10- to 14-ounce) can chicken broth

  • 1 (4-ounce) can mushrooms, drained

  • 2 chicken bouillon cubes

  • 1 teaspoon sugar

  • 4 ounces Monterey Jack cheese, shredded or cubed

  • 1/2 cup sour cream


Place the tortellini in a 9x11-inch baking dish sprayed with nonstick cooking spray.  Layer with the sliced cheese.  Coat the chicken on all sides with flour.  Saute the chicken in the margarine in a skillet until light brown.  Spoon the chicken over the prepared layers using a slotted spoon, reserving the pan drippings.

Saute the onion in the reserved pan drippings until tender.  Add the broth, mushrooms, bouillon cubes and sugar.  Bring to a boil and boil for 5 minutes, stirring occasionally.  Add the shredded cheese and stir until melted.  Stir in the sour cream.  Pour the mushroom mixture over the 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 the refrigerator.  Bake at 300 degrees for 45 minutes.

The use of reduced-fat cheese and light sour cream will lower the fat grams and calories without sacrificing the flavor.


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