Serving Up {Pasta}: Herbed Chicken Lasagna

One of the tell tell signs that your kids are growing up (at least for my kids) is their willingness to try different foods and enjoy flavors that they used to turn their nose up to.  What a great plug for this recipe to admit that my kids plug their nose and run away when I make it :)  More correctly, they used to plug their nose and run away.  Like I said, they are growing up.

This past month when I made this lasagna, they actually followed their noses into the kitchen asking what smelled so good.  My daughter's exact comment was, "it looks kind of scary (anything that has green in it is deemed scary) but I just have to taste it because it looks so good!"  I was thrilled with her maturity and the best part was that she LIKED IT - even though I think that she didn't want to :)

The only down side to the maturing of the taste buds is that I had to share.  And this is one of those meals that I would rather not share cause it is so stinkin' good that I could probably eat the entire pan myself (not in one sitting).  So whether you have kids with mature taste buds or kids that will turn away, you really can't lose because you will either be the hero for making a fabulous dish that the whole family raves about or you will enjoy the goodness of it and have awesome leftovers for the next week.  Hey, I'm just telling it like it is.

One Year Ago: Chickpea Masala Sandwiches (Doubles)
Two Years Ago: Coconut Syrup

HERBED CHICKEN LASAGNA     
(recipe from Good Things Utah, 2007)
printable version

1 ½ cups sliced fresh mushrooms
1 cup chopped onion
2 Tbs. butter
2 pkgs. Hollandaise sauce (prepared per directions)
½ large pkg. pre-cooked lasagna noodles
1 pound chicken, cooked and cubed
½ Tbs. fresh basil
½ Tbs. fresh oregano
Salt and Pepper
1 (12-ounce) can asparagus tips
1 ½ cups Italian blend or mozzarella cheese
½ cup shredded parmesan

Sauté mushrooms and onion in butter for about 5 minutes.
In a large bowl, mix chicken, basil, oregano, and salt & pepper to taste.  Gently fold in asparagus tips.
Using a 9x9 pan, spread small amount of prepared Hollandaise sauce on bottom.
Make 2 layers as follows: noodles, Hollandaise, chicken mixture, mozzarella and Parmesan.  Repeat for second layer.
If there is any sauce left over, pour it over the second layer of noodles before adding the last of the cheese.
Bake at 350 degrees for 30 minutes.  Let stand 10 minutes before serving.

Serving Up {Salad}: Bowtie Chicken Caesar Salad

Earlier this summer I was asked to bring a salad to a potluck birthday party celebration.  I needed something that I could throw together in record time because we were coming in from out of town with just enough time to change clothes and head to the party.  This recipe caught my eye as being a perfect option for my pot luck requirement.  By cooking/chopping the chicken in advance, this salad came together in the time that it took to boil the noodles.  And based on the empty bowl at the end of the party, the flavor was a winner as well!

One Year Ago: Sirloin Burger with Balsamic Mayo
Two Years Ago: Mom's Baked Beans

BOWTIE CHICKEN CAESAR SALAD     
(recipe from The Girl Who Ate Everything)
printable version

2 bunches green leaf lettuce, chopped
1 bag Parmesan Croutons
1 bag Almond Accents/ Roasted Garlic Caesar
2 Chicken Breasts, cooked and chopped
2 cups bowtie pasta, cooked
6 oz. shredded parmesan cheese
Brianna’s Asiago Caesar Dressing

Toss all ingredients together in a large bowl and dress with the salad dressing (to taste) right before serving.

Serving Up {Chicken}: Sesame Chicken

My oven has been officially declared "not broken" by the repair guy but after having two meals go down the drain, I don't know that I am convinced.  I have used it with success over the weekend but am still opting for oven-free meals until I am sure.

So today you get another recipe that only uses the stove top - which comes in helpful if your oven is broken but can also be refreshing during the summer when you don't want to heat up your kitchen by turning on the oven.  This dish is surprisingly simple and uses ingredients that I generally have on hand - I love feeling gourmet without having to purchase "special" ingredients.  The real selling point is that my kids all give this recipe a double thumbs up!  Hope you do too.

One Year Ago: Halloween Bark

SESAME CHICKEN     
(recipe from Your Homebased Mom)
printable version

2 skinless boneless chicken breasts or thighs, thinly sliced or cubed
1/2 cup sugar
3/4 cup white vinegar
2 Tbsp. chicken broth
1/4 cup soy sauce
2 Tbsp. sesame oil
2 Tbsp. sliced green onion, optional
Sesame seeds to sprinkle on top

In a large skillet, heat 2 Tbsp. oil.  Add the chicken and stir fry for 3-4 minutes or until just cooked through. Remove from pan and keep warm.

Stir together sugar, vinegar, broth, soy sauce, and sesame oil. Bring to a boil and cook until sauce thickens and becomes sticky - this could take 10-15 minutes so be patient, but watch the sauce as it can burn easily. Add the chicken to the sauce and mix well.

Serve over rice. Garnish with green onions and sesame seeds.

Serving Up {Chicken}: Honey Bourbon Chicken

With the warmer weather of summer now upon us (we've only had short glimpses of summer, truth be known), it is really nice to fall back on crock pot recipes so that I don't have to heat up the entire kitchen.  I also find myself using the crock pot frequently on Sundays, at least with our current church schedule, so that dinner is ready when I walk in the door at 4:45 p.m.

This recipe was a pinterest find that was very well received by the entire family.  But to feed the entire family I had to use more than the 1 pound of chicken that the original recipe called for.  The first time I made it we had guests over for dinner so I tripled the chicken amount to 3+ pounds and then doubled the recipe for the sauce.  I still felt that there was more sauce than was needed, which was a waste of ingredients in my book.  So as I wrote this recipe, I wrote the amounts for the sauce as the original recipe called for but would suggest using 2-3 pounds of chicken to that amount.  There is still PLENTY of sauce and then you don't have to cringe when sauce is thrown out (or am I the only one that hates to waste honey at it's current price point?).

One Year Ago: Baked Oatmeal
                          Cream Cheese Enchiladas

HONEY BOURBON CHICKEN
(recipe from Real Mom Kitchen)
printable version

2-3 lb. boneless, skinless chicken thighs (chicken breasts could be substituted but thighs are more moist)
salt and pepper
1/2 cup diced onion
1 cup of honey
1/2 cup soy sauce
1/4 cup ketchup
2 Tbsp. canola oil
2 cloves of garlic, minced
1/4 tsp. red pepper flakes
1-2 Tbsp. cornstarch
hot rice
sesame seeds, optional

Salt and pepper the chicken and place in your crockpot.  Place the onion on top of the chicken.
In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, and red pepper flakes. Pour mixture over the chicken in the crockpot.  Cook on low for 3-4 hours.

Remove chicken from crock pot and slice into strips and set aside.
In a small bowl, combine 1 Tbsp cornstarch with 1 Tbsp water. Pour the sauce from the crock pot into a small saucepan over medium heat.  Add the cornstarch mixture, stirring to combine.  Heat and stir as it thickens.  If the sauce is not thick enough repeat with another tablespoon of the cornstarch/water.

Place the chicken back in a serving dish and pour the thickened sauce over it and and stir well to coat.
Serve chicken over cooked rice and sprinkle with sesame seeds (optional).

Serving Up {Chicken}: Outback's Alice Springs Chicken

I will admit that I have never ordered Alice Springs Chicken at the Outback Steakhouse - it is a steakhouse after all.  So with the caveat that I have no idea how close this recipe is to the restaurants version, I will nonetheless declare this recipe to be some delicious chicken.  Hello!  Bacon, mushrooms, cheese, honey dijon sauce - I almost forgot that it was a chicken dish under all that luscious yumminess!  Prepare to lick your plate on this one :)

OUTBACK'S ALICE SPRINGS CHICKEN     Pin It
(recipe from Karen S.)
printable version

Boneless, skinless chicken breasts
Bacon, cooked to crispy
Monterey jack cheese, shredded
Cheddar cheese, shredded
Fresh mushrooms, sliced
Butter
Salt, pepper, dash of paprika

Honey Mustard Marinade:
½ C. Dijon mustard
½ C. honey
1 ½ tsp. vegetable oil
½ tsp. lemon juice

Combine the ingredients for the Honey Mustard Marinade.  Reserve a small amount of marinade and marinate the chicken in the remaining marinade for a few hours or overnight, if desired. Grill or broil chicken. Brush with the reserved marinade (not the marinade that had raw chicken in it). Season with salt and pepper and a dash of paprika.
Meanwhile sauté the mushrooms in butter until tender.
Cook bacon.
To prepare chicken, place cooked chicken breasts in a baking dish.  Stack two pieces of cooked bacon on each chicken breast. Spoon the sautéed mushrooms on top of the bacon. Place a generous amount of both kinds of cheeses on top. Bake in the oven to melt cheese.
Serve with honey mustard sauce on the side.

Honey Mustard Sauce:
½ C. honey
2 C. mayonnaise
1/3 C. Dijon mustard
Mix ingredients together in a small saucepan and heat (on low) until warm.
Serve over the cooked chicken.

Serving Up {Soup}: Coconut Curry Soup

I know that I have mentioned before my family's love of all things curry.  It stems from my husband living in the West Indies for two years while he served a mission for the LDS church.  I consider his taste for curry to be authentic and so he gets the final vote whenever I make a curry dish as to whether we keep the recipe or ditch the recipe.

This soup comes from Mel's Kitchen Cafe, one of my very favorite food blogs, not to mention the source of our family's favorite curry dish of all time (here).  I love to find new curry dishes to surprise my husband with and it is all the better when the end product tastes as good as this one.  The verdict - my husband gave it an "absolutely" when asked whether we keep the recipe or not.

I had already filed it away to make again...soon!

COCONUT CURRY SOUP      Pin It
(recipe from Mel's Kitchen Cafe)
printable version

2 Tbs. olive oil
1 1/2 pounds chicken breasts, cut into bite-sized pieces
salt and pepper
1/2 medium onion, chopped
1 red bell pepper, chopped
2 cups chicken broth
1 14-ounce can coconut milk
1 Tbs. fish sauce
1/8 tsp. cayenne pepper
1 Tbs. brown sugar
1/2 Tbs. curry powder
1 lime, juiced
1/4 cup fresh cilantro

3-4 cups cooked rice (for serving)

In a large pot, heat the olive oil over medium heat. Add the chicken and season with salt and pepper. Cook for 2-3 minutes. Add the onion and red pepper and cook for an additional 3-4 minutes or until the vegetables have softened. Add the chicken broth, coconut milk, fish sauce, cayenne pepper, brown sugar and curry powder. Stir all to combine. Bring the soup to a gentle boil and reduce heat to simmer, cooking for an additional 10-15 minutes. Stir in lime juice and cilantro.
Serve the soup by ladling the soup over a scoop of rice and garnish with additional cilantro if desired.

Serving Up {Soup}: Creamy White Chili

I am really excited that soup season is upon us.  I could eat soup every single day for the rest of my life and probably not tire of it.  Now my kids, however, that is a different story.  So I don't eat soup every single day.  But we do make soup frequently during the rainy season here in the Northwest (which is the next nine months) and this recipe is one of our stand-out favorites.  Paired with a loaf of hot, homemade bread - this is nearly perfection!

CREAMY WHITE CHILI     Pin It
(recipe from Taste of Home magazine)
printable version

1 lb. boneless skinless chicken breast, cut into ½”cubes
1 medium onion, chopped
1 ½ tsp. garlic powder
1 Tbs. vegetable oil
2 cans great northern beans, rinsed and drained
1 can chicken broth
2 cans chopped green chilies
1 tsp. salt
1 tsp. ground cumin
1 tsp. dried oregano
½ tsp. pepper
¼ tsp. cayenne pepper
1 C. sour cream
½ C. whipping cream

In a large saucepan, sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Remove from the heat; stir in sour cream and whipping cream. Serve immediately.

Serving Up {Pasta}: Chicken with Basil Cream Sauce

My recipe card for this recipe is well used!  You know the type - the writing is smeared where milk has been splattered on the card and there are notes written all over on it.

In the corner is written "quick".  I have made this recipe countless times and I am always pleasantly surprised how quickly this meal comes together.  In the time it takes your noodles to boil, viola!  That is why I wrote "quick" on the card so you would think I would get over it, but it's like a bonus each time I make it.

The card also says "oregano" next to the basil that is listed.  I will second that substituting oregano is a really tasty alternative (and still just as quick), but if I have fresh basil then that wins out every time!

I also wrote "can use other pasta" next to the penne but that seems like a no-brainer.  Not sure why I wrote that all those years ago, but in case you were wondering, the shape of the pasta will not alter the flavor of the end result.  That is, of course, as long as you don't do something weird like whole-wheat pasta or ramen noodles or something.  Okay then.  Enough said.

This is really one of my favorite meals to make for a Sunday dinner so that I don't spend the entire "day of rest" in the kitchen.  It is also a favorite to take to someone needing a meal because I can easily increase the portions so that it feeds two families.  Oh, and it's quick!

CHICKEN WITH BASIL CREAM SAUCE     Pin It

printable version

16-ounce Penne Pasta

1 Tbs. butter

1 lb. chicken tenders

1 tsp. garlic salt

2 cups whole milk

8-ounce cream cheese

1-2 Tbs. fresh basil, chopped (1 tsp. dried - but use fresh!)

1 cup shredded Parmesan

In a non-stick skillet, melt the butter and add the chicken, sprinkling the garlic salt evenly over chicken tenders.  Cook the chicken until it is no longer pink.

Add the milk and continue to heat until the milk begins to boil.  Cut the cream cheese into small chunks and add to the pan.  Add chopped basil.  Reduce heat and stir until the cream cheese is melted and the chicken has finished cooking all the way through.

Remove from heat and toss with the shredded Parmesan.

Serving Up {Pasta}: Garlic Chicken Farfalle

As I am sorting through all of my recipes (the purpose of this blog, lest I forget) I am a bit shocked at how many of our frequently made recipes are pasta dishes.  I guess we really like us some pasta!  I hope what they say about pasta being bad for our diets isn't really true or else I am in big trouble.  Maybe I have some Italian in me deep down and that accounts for my affinity for all things al dente.

This recipe is delicious!  Pasta, chicken, bacon, cream - how can you possible go wrong?  I frequently will double the chicken as I cook it in the crock pot so that I end up with twice as much chicken as I need and I will then freeze half of it for later use.  Because the chicken cooks all day in the crock pot (easy!), putting dinner together only requires the boiling of the pasta and about 10 minutes to make the cream sauce.  Toss it all together and viola!

GARLIC CHICKEN FARFALLE     

(recipe from Becky Higgins)

printable version

3-4 chicken breasts (boneless, skinless)
1 (12 oz) Lawry’s mesquite marinade with lime juice
16 oz. Farfalle pasta 

1 c. heavy whipping cream 

2 to 3 cloves garlic, crushed 

1 Tbsp. pepper

1/2 c. butter 

1 lb. bacon, cooked & crumpled 

1/2 c. shredded Parmesan cheese 

Place chicken in a crock pot and pour bottle of marinade over it.  Cook on low for 6 hours. When cooked, remove from crock pot and shred it.  Set this aside. 

Prepare the pasta by boiling it until al dente.  Drain.

In a small saucepan, melt the butter; add the garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. 

Place pasta in a large bowl.  Pour butter/whipped cream mixture over the pasta and add the shredded chicken; gently toss.  Prior to serving sprinkle a bit more shredded parmesan cheese on top.

Serving Up {Salad}: Savory Wild Rice Chicken Salad

You have got to just trust me on this one.  Seriously so good!  I take comfort in the fact that this is a relatively healthy dish because I eat the biggest portions of this meal when I serve it!  Really, it's almost embarrassing.

The first time I was served this salad was when I got together with two close high school friends to catch up after we had all lived in separate states for a number of years.  I was immediately hooked and was bold enough to dish up a meaningful second serving!  Shortly thereafter I served it at a Mother's Day luncheon that I hosted in my home and I had to follow up the luncheon with an email to all of the guests with the recipe because every single person requested it.  It's just one of those dishes.  The ingredients are basic enough, but something happens when they are all combined - let's just call it magic and leave it at that.

SAVORY WILD RICE CHICKEN SALAD     Pin It

(recipe from Kim F.)

printable version

2 Long Grain & Wild Rice Boxes (Uncle Ben’s) *cook as directed with seasonings-cool
2 large chicken breasts *cooked, chopped and cooled
Juice from 1 lemon
4 green onions, chopped
1 red pepper, chopped
1 yellow pepper, chopped
2 avocados, chopped
1 cup chopped pecans (in large pieces)

Make rice and cool completely. Add all other ingredients for the salad except the pecans and avocado.

Dressing:
2 cloves garlic
1 Tbsp Dijon mustard
½ tsp. salt
¼ cup sugar
¼ tsp. pepper
1/3 cup Seasoned Rice Wine Vinegar-regular flavor

Mix the dressing in a blender and pour over the rice mixture.
(Be careful not to over mix the rice mixture because it can make it mushy.)
Refrigerate 4-8 hours.

Serving Up {Salad}: Oriental Chicken Salad

This recipe might qualify as my most requested recipe that I make - but considering it's been requested by the same friend over and over and over again, it might not actually count.  Finally this particular friend told me that if I would simply put this recipe on my blog, she would always have access to it and the requests would end.  I don't mind the requests, but here you go.  By popular request!

This is a great summertime recipe.  It's light and refreshing and, because it tastes best if it's made in advanced, you do all the work beforehand so when dinner rolls around you simply pull it out of the fridge and call out "dinner is served".  Love that!

ORIENTAL CHICKEN SALAD     
(recipe from aunt Holly)
printable version

2 pkgs. chicken ramen noodles, broken into little pieces
4 C. finely chopped cabbage - I use bagged coleslaw mix
4-6 green onions, sliced
2-4 chicken breasts, cooked and cubed
1/4 C. slivered almonds, toasted
2 Tbs. sesame seeds, toasted

In a large bowl, combine all the above ingredients.

Dressing:
3/4 C. salad oil
2 Tbs. sugar
1/2 tsp. salt
1/8 tsp. pepper
3 Tbs. vinegar
1/2 tsp. worcestershire
1-2 pkgs. chicken ramen noodle seasoning packet

Mix all dressing ingredients, blending well, and pour over salad. Chill (preferably overnight) and serve.

Serving Up {Sandwich}: Cashew Chicken Salad

There is something about Chicken Salad served on a croissant that just declares "baby shower" or "church luncheon" - or at least that is what I relate them to in my own life.  But church luncheons are too infrequent and I think I may have outgrown my years of being a frequent guest at baby showers.  Desperate times call for desperate measures - time to make my own chicken salad and eat it in the privacy of my own home for my own lunch with only the company of my own children.  And I'm okay with that!

This recipe is SO simple.  That is how I like my chicken salad - simple.  I like the pop of the grapes as I bite into them, I like the crunch of the cashews and I prefer to leave the celery out (but you can add it if you are so inclined).  The thing about chicken salad is that it's one of those "mix the ingredients, taste it, add more of something, taste it again."  The recipe is simply a starting point.  But a pretty good place to start in my opinion :)  I hope you agree.

CASHEW CHICKEN SALAD     

printable version

4 large chicken breasts, cooked and shredded or cubed
2 cups cashews, to taste
2 cups halved red seedless grapes, to taste
1 cup celery, chopped (optional)
3 green onions, chopped
1/4 tsp. pepper
1/2 tsp. salt
Real Foods Mayonnaise
1/2 fresh lemon **(see my tip)

Cook chicken breasts through and either cube them or shred them.
** I like to cook the chicken in a slow cooker and shred it.  I squeeze 1/2 fresh lemon over the chicken as I shred it and it adds a "bright" flavor to the chicken salad.
Combine chicken, grapes, celery, onion, pepper and salt in a large bowl.  Begin with 2 cups of mayonnaise and continue to add more mayonnaise until the chicken salad is as moist (or dry) as you prefer.
Add the cashews to the mix just prior to serving.
Serve on buns or croissants.  Garnish with lettuce, tomatoes or red onion, as desired.

Serving Up {Salad}: Teriyaki Bowtie Chicken Salad

Can I just say that by simply posting this recipe I am craving it!  A lot!  I mean, read through those ingredients and tell me what there isn't to love?  Okay, so my kiddoss don't actually love that the ingredients are all touching each other - and being the ultra cool (pushover) mom that I am, their salad looks more like a plate of Teriyaki chicken with a side of noodles and a serving of spinach.  But throw out those childish inhibitions and toss it all together.  You will be so glad that you did!  I will be so glad that you did.  In fact, I might come over and eat it with you because I cannot get enough of it!!!  

TERIYAKI BOWTIE CHICKEN SALAD     

(recipe from Mel's Kitchen Cafe)

printable version

Dressing:

1 cup canola oil

1/3 – 2/3 cup bottled teriyaki sauce

1/3 cup rice vinegar

1/3 cup cider vinegar

6 Tbs. sugar

½ tsp. salt

½ tsp. pepper

Salad:

16 ounce bow tie pasta, cooked al dente, drained and cooled

1 bag (10 ounce) fresh spinach

6 ounce craisins

2 (11 ounce) cans mandarin oranges, drained

½ cup chopped fresh parsley

4 green onions, thinly sliced

¼ cup sesame seeds, toasted

6 ounce honey roasted peanuts

2 cups cooked chicken, tossed with 2-3 Tbs. teriyaki sauce

In a blender, combine all the dressing ingredients and blend until well combined and smooth. 

Mix about 1 cup of the dressing with the cooked pasta in a large bowl and marinate for at least one hour. Combine the remaining salad ingredients in a large bowl. Just before serving, add the pasta and toss. Add dressing to taste and toss. Serve immediately.

Serving Up {Chicken}: Rosemary Chicken Marinade

Summer has finally come to the Northwest!  It has been a lonnnggg winter.  We just turned our heat off last week and three days later we were at 80+ degrees.  I'm not sure what happened to Spring but maybe we will get a few Spring-like days in the next few weeks before 80 degrees return to stay.

When the temperatures heat up it's nice to take the cooking out of the kitchen.  I like to throw my frozen chicken breasts into a marinade (morning of or even the night before) and let the chicken thaw while they soak up the delicious flavors of the marinade.  When dinnertime comes around I fuel up the barbecue and dinner is a snap.  This recipe for chicken marinade is my most used...it's quick to throw together, the ingredients are almost always on hand, and it's delicious (a favorite even of my kiddos).

ROSEMARY CHICKEN MARINADE     
(recipe from Saralyn D.)
printable version

16 ounce bottle Italian Dressing
1/4 cup soy sauce
1/4 cup (heaping) brown sugar
2 tsp. dry rosemary, crushed
1 tsp. salt
1 tsp. pepper

Combine all ingredients and marinate the chicken 8-24 hours.
Discard marinade and grill chicken on the barbecue until cooked through.

Serving Up {Pasta}: Chicken Tortellini Bake

This is one of those recipes that at first glance may not grab your attention (and these photos do it NO justice, for which I apologize) but the flavors of this quick pasta dish are definitely memorable.  I don't know about you, but most nights our dinner hour is complicated - homework, scouts, piano lessons, chores, etc.  A recipe that can be put together in the morning and then put into the fridge until the dinner hour, when it's a quick pop into the oven to cook through, is a huge bonus in my book.

The tortellini, cheese and chicken are all child friendly ingredients.  The mushrooms may be a bit much for some children (or husbands) but they definitely add a flavor that knocks this dish out of the park!  The evening I took these photos I had actually made it without the mushrooms (an easy oversight at the market) but in the past I have used a variety of wild mushrooms, none of which have disappointed.  Get creative - even if you can only put the mushrooms in "your" corner of the casserole dish.

CHICKEN TORTELLINI BAKE     

(recipe from Mel's Kitchen Cafe)
printable version

16 ounce package of fresh cheese tortellini (the kind you find in the refrigerated section of the grocery store)
1 Tbs. oil
2 chicken breasts, cut up into bite size pieces
3 green onions finely chopped, white and green parts
2 Tbs. flour
1 cup chicken broth
8 ounces sliced fresh mushrooms
3/4 cup sour cream
2 cups shredded Monterey Jack cheese 

Bring a large pot of water to boil and cook tortellini for 2-3 minutes (this is if you use the “fresh” tortellini from the refrigerated section.  Drain and set aside.

Heat the oil in a large non-stick skillet over medium heat. Brown the chicken for 1-2 minutes and add the fresh mushrooms and green onions, cooking until chicken is done and mushrooms are golden 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 until mixture is creamy and slightly thickened.

Spray a 9x13 pan with cooking spray. Pour the tortellini into the bottom of the 9x13 pan. Sprinkle half of the cheese over the tortellini. Put the cooked chicken/sauce mixture on top and the sprinkle the remaining cheese over the top.

Bake covered with tin foil at 350 degrees for 30 minutes.  Uncover and bake for an additional 15 minutes until bubbly and golden brown around the edges.