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Chicken Tortellini Casserole Recipe

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

Contributor:  
Contributor:  
Kathy Miller
Added: Saturday, October 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
stick margarine
1 package (8oz) tortellini
8 oz Monterey Jack cheese (divided)
4 chicken breasts, boned, skinless and fat removed (halves)
flour for coating
cup chopped onion
1 tbsp chicken bouillon granules
1 can (8oz) chicken broth
1 tsp sugar
1 can (4oz) mushrooms, drained
cup sour cream or yogurt

Directions:
Directions:
Cook tortellini 5 min less than package directions indicate. Drain well and place in bottom of lightly greased 8 X 11 baking dish. Thinly slice 4 oz of the cheese and spread over the pasta.

Cut chicken breasts in large cubes, roll in flour and lightly brown in margarine. Remove chicken from pan and cook onions in same pan until transparent. Add bouillon, chicken broth, sugar and mushrooms. Bring to slow boil and cook for 5 min. Add remaining 4 oz of cheese and continue cooking until cheese is melted. Add sour cream and blend well.

Place chicken pieces over the tortellini in dish. Pour sauce over the chicken and cover with foil. Bake 45 min at 275-300 degrees.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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