"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Chicken Tortellini Casserole Recipe

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This recipe for Chicken Tortellini Casserole, by , is from The Tuinstra Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tracye Tuinstra - Granddaughter in-law of Bert and Rennie Tuinstra
Added: Tuesday, July 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 stick margarine
1 (8 oz) pkg tortellini
8 oz. shredded Monterey Jack cheese
4 skinless chicken breasts
3/4 c chopped onion
1 tbsp chicken bouillon granules
1 (8 oz) can chicken broth
1 tsp sugar
1 (4 oz) can drained mushrooms
1/2 c sour cream

Directions:
Directions:
Cook tortellini 5 minutes less than package directions indicate. Drain well. Place in bottom of lightly greased 8 X 11 inch pan. Sprinkle half of cheese over pasta. Cut chicken breasts into large cubes and lightly brown in margarine. Remove chicken and cook onions until transparent. Add bouillon, broth, sugar, and mushrooms. Bring to slow boil and cook 5 minutes. Add remaining cheese and cook until cheese is melted. Add sour cream. Blend well; place chicken pieces over tortellini in pan. Pour sauce over the chicken and cover with foil. Bake at 300 for 45 minutes.

 

 

 

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