Chicken Tortellini Casserole
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Serves/Makes: 4
Ready in: 1-2 hrs
- 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. Grease a 9x9 baking dish. Cook the tortellini until it is not quite al dente. Drain well and place in the prepared baking dish. Top the pasta with half of the the cheese slices. Toss the cubed chicken with flour and shake off any excess. Heat the olive oil in a large skillet over medium heat. Add the chicken and brown, stirring frequently. Remove the chicken from the pan and add on top of the pasta in the prepared pan. Add the onions to the skillet and cook until soft. Stir in the chicken bouillon granules, broth, and mushrooms. Bring to a boil then reduce heat to a simmer and let cook for 5 minutes. Add the remaining cheese to the skillet and continue cooking, stirring frequently, until the cheese is melted. Remove the skillet from the heat and stir in the sour cream. Pour the sauce over the chicken and pasta. Cover with foil and place the pan in the oven. Bake at 300 degrees F for 45 minutes or until bubbly and heated through.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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