Chicken Tortellini Casserole

By á-2053

Ingredients

• 1/2 stick butter
• 2 Pkgs. (9 oz.) cheese tortellini
• 8 oz. Monterey Jack cheese, grated
• 3 - 4 whole chicken breasts, boned, skinned and cut into bite-sized pieces
• Flour for coating chicken
• 3/4 cup chopped onion
• 2 chicken bouillon cubes
• 1 14 oz can of chicken broth
• 1 tsp. sugar
• 1 10 oz. pkg. fresh mushrooms, thickly sliced
• 1/2 cup sour cream

Preparation

Step 1

Cook tortellini 3 - 5 minutes less than package directions so pasta can absorb sauce in oven without becoming mushy. Drain will and place in a lightly greased 9”x13” casserole. Place 1/2 cheese on top. Roll chicken cubes in flour, lightly brown in butter. Remove chicken from pan , cook onions until transparent. Add bouillon, broth, sugar and mushrooms. Bring to a boil and cook 5 minutes. Add rest of cheese and continue cooking until cheese melts. Add sour cream and blend well (thin liquid). Place chicken pieces over tortellini in casserole. Pour sauce over chicken and cover with foil. Bake uncovered at 275º to 300º for 45 minutes.