Chicken Tortellini Casserole

Chicken Tortellini Casserole



1 package (8 ounce size) tortellini

8 ounces Monterey Jack cheese, divided

4 chicken breasts, boned skinned, cubed

flour for coating

3 tablespoons olive oil

3/4 cup onion, chopped

1 tablespoon chicken bouillon granules

1 cup chicken broth

1 can (4 ounce size) mushrooms, drained

1/2 cup sour cream





Preheat oven to 300 degrees F.



Cook tortellini 5 minutes less than package directions indicate, so that in the oven, the pasta still will be able to absorb juices without becoming mushy. Drain well and place in bottom of lightly greased 8 1/2 x 11 inch pan.



Thinly slice half of the cheese and spread over the pasta. Roll chicken breasts in flour and lightly brown in olive oil. Remove chicken from pan and cook the onions in the same pan until transparent. Add bouillon. chicken broth, and mushrooms. Bring to a slow boil and cook for 5 minutes. Add the remaining cheese and continue cooking until cheese is melted. Turn off heat. Add sour cream and blend well.



Place the chicken pieces over the tortellini in pan. Pour the sauce over the chicken and cover with foil.



Bake 45 minutes at 300 degrees F.