Chicken Tortellini Bake

Source: Mel's Kitchen Cafe

Ingredients:
16 ounce package of cheese tortellini (our package was 13 oz, but it was plenty for two of us) (when I have a bigger package of tortellini - lately they're about 19 oz - I use a full can of chicken broth instead of one cup)
1 tablespoon oil
2 cups (about 2 chicken breasts) chicken cut up into bite size pieces
1 clove garlic, minced (Kim's own addition)
3 green onions finely chopped, white and green parts
2 tablespoons flour
8 ounces (1 cup) chicken broth (see note above for increase when larger bag of torts are used)
8 ounces sliced fresh mushrooms
3/4 cup sour cream (I used reduced fat with good results)
8 oz (2 cups) shredded Monterey jack cheese (Mel suggested any combination of cheeses, like cheddar, mozzarella or monterey jack would be good, and that's precisely what I used - a lot of odds and ends cheese from my fridge)

Directions:
Mel's directions say to boil some water and cook your tortellini before putting it in the dish, but I just opened the frozen bag and dumped it in to the bottom and it worked out awesomely.  So save yourself a step and don't boil the noodles.
Heat the oil in a large non-stick skillet over medium heat. Brown the chicken and minced garlic 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 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 covered with tin foil at 350 for 30 minutes, uncover and bake for additional 15 minutes until bubbly and golden brown around the edges.

Notes:
We bought some tortellini on sale a few weeks ago and every time I open the freezer door it's practically begging to be eaten.  After perusing some of the bookmarked recipes I had stashed away in my browser folder, I stumbled across this delight and decided to risk overheating my apartment to try it on a sunny Sunday afternoon.  Oh boy, was it worth it!  SO DARN DELICIOUS.  (In capital letters!)  I've eaten a pasta bake similar to this at Fredrico's restaurant in Logan, only that one had green and red bell pepper slices and big slices of onion, too. I think I might try that next time I make this.  Because there most certainly will be a next time.  (One of the commenters on Mel's blog said she added bacon, which also would be out-of-this-world heavenly, I think.)