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Ingredients Jump to Instructions ↓

  1. Chicken Cheddar Tortellini

  2. 9 oz. fresh tortellini stuffed with three cheeses

  3. 1 cup or 4 oz. shredded Cheddar cheese

  4. 4 Tbsp. margarine

  5. 4 boneless, skinless chicken breast halves

  6. 1/4 cup onion, chopped

  7. 1 Tbsp. (2 cubes) granulated chicken bouillion

  8. 1 cup chicken broth

  9. 1 tsp. sugar

  10. 2 T. flour

  11. 4 oz. lowfat Velveeta cheese, cubed

  12. 1/4 cup lowfat sour cream

  13. 1 can (4 oz.) sliced mushrooms, drained

  14. Cook tortellini according to directions on package, but only cook

  15. 4 minutes. Drain and place in greased

  16. 8 by-11-inch baking pan.

  17. Sprinkle cheddar cheese over pasta. Cut chicken into 1-inch pieces.

  18. In skillet, melt margarine and lightly brown chicken pieces. With

  19. slotted spoon, remove chicken and layer over cheese and tortellini.

  20. Saute onion until translucent. Dissolve bouillon in chicken broth

  21. and add to onion. Add sugar and whisk in flour. Simmer for 5

  22. minutes. Add Velveeta cheese, stirring until melted. Blend in

  23. sour cream and mushrooms. Stir until mixture is well blended.

  24. Pour over chicken and tortellini. Cover with foil. Bake at 400

  25. 45 minutes.

  26. baking time to 1 hour.)

  27. 6 to 8 servings.

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