We all have those days where you wonder what to make. Years ago I fixed that issue by making a weekly menu. See the details here. Of course, that just means I’ve pushed it to once a week in place of seven. Here’s Maggie with her own wondering what to make…
This was one of those days that I looked in the frig and pantry and thought “What fun thing can I do with this stuff?”: Leftover magic rostisserie chicken, tortellini, mushrooms, massive block of Monterey Jack cheese.
Sounded like a casserole to me! I spent a few minutes surfing for recipes, and didn’t really find one I loved, so I blended ideas from several, and as usual, decided to keep it simple.
I often buy 2 rotisserie chickens at once. We’ll have part of one for dinner, then I cut them up into bite size pieces, and package them in zipper freezer bag in 2-cup portions. This makes making soups, casseroles or chicken salad, etc., very easy for a variety of recipes.
This was really good. Hubs and Son #1 consumed nearly to whole pan before they said they really liked it. Always a good sign. When I make this again, I may add some Parmesan Cheese for a little zing, and maybe even some crisp crumbled bacon on top. The flavors were very mild, so I think Parmesan and bacon would just take it up a notch.
I think you could assemble this ahead and stick it in the frig then bake it later. I wonder too, if you could buy a package of the refrigerated (rather than frozen) tortellini, and just use it without boiling it first. Might need to add a bit more liquid, but would probably work and save another 10-15 minutes!
Chicken Tortellini Bake
What you need:
- 16 ounce package of cheese tortellini (I used frozen)
- 1-2 tablespoon olive oil
- 2 cups chicken cut up into bite size pieces
- 1 medium sweet onion, diced
- 2 tablespoons flour
- 1 cup chicken broth
- 1 cup sliced fresh mushrooms
- 3/4 cup sour cream
- 2 cups shredded Monterey jack cheese
What you do:
Prepare tortellini per directions on package. Drain and set aside.
Heat the olive oil in a large non-stick skillet over medium heat. Add onions and cook until soft. Add chicken and mushrooms. Cook until mushrooms begin to brown. Sprinkle flour over mixture and stir to combine. Cook for 1-2 minutes. Add chicken broth and stir until thickened. Mix in sour cream. Spray a 9X13 pan with cooking spray. Pour tortellini in bottom of 9X13 pan. Sprinkle half the cheese over tortellini. Put cooked chicken/sauce mixture on top and sprinkle remaining cheese over the top.
Bake at 350 for 35 minutes until bubbly and golden brown around the edges and on top.