Chicken Tortellini Bake {Make-Ahead}

16 ounce package of cheese tortellini (my advice is to use the fresh, not frozen, variety - the kind you find in the refrigerated section of the grocery store b/c they taste better and it cuts down on boiling time since the noodles aren’t completely dry)

1 tablespoon oil

2 cups (about 2 chicken breasts) chicken cut up into bite size pieces

3 green onions finely chopped, white and green parts

2 tablespoons flour

8 ounces (1 cup) chicken broth

8 ounces sliced fresh mushrooms

¾ cup sour cream (I used reduced fat with good results)

8 oz (2 cups) shredded Monterey jack cheese (to be honest, any combination of cheeses, like cheddar, mozzarella or monterey jack would be good)

Directions at melskitchencafe.com

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