Chicken Tortellini Casserole

• 1/2 stick margarine
• 1 package tortellini
• 8 oz Monterey Jack cheese, divided
• 4 boneless, skinless chicken breasts, all fat removed
• flour for coating
• 3/4 c chopped onion
• 1 Tbsp chicken bouillon granules or 2 bouillon cubes
• 1 can chicken broth
• 1 tsp sugar, optional
• 1 4 oz can mushrooms, drained
• 1/2 c sour cream

1. Cook tortellini 5 minutes less than package directions indicate, as liquid will be absorbed from this recipe.
2. Drain well and place in bottom of lightly greased 8 1/2x11-inch casserole dish.
3. Grate 4 oz cheese and spread over pasta.
4. Cut chicken breasts into small cubes and roll in flour.
5. Brown in margarine. Remove chicken from pan and cook onions in same pan until transparent.
6. Add bouillon, chicken broth, sugar and mushrooms. Bring to a slow boil and cook for 5 minutes.
7. Add remaining 4 oz of cheese and continue cooking until cheese is melted.
8. Add sour cream and blend well.
9. Place the chicken pieces over the tortellini in the pan.
10. Pour sauce over chicken and cover with foil.
11. Bake 45 minutes at 300 degrees.
12. Can be made ahead and refrigerated. Serves 6-8.

margarine, tortellini, cheese, chicken breasts, flour, onion, chicken bouillon granules, chicken broth, sugar, mushrooms, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=85169 (may not work)