Ingredients

1 8 oz. pkg. tortellini
8 oz. Monterey Jack cheese, divided
4 chicken breasts boned skinned, cubed
Flour for coating
3 Tbs. olive oil
3/4 C. onion, chopped
1 Tbs. chicken bouillon granules
1 C. chicken broth
1 4 oz. can mushrooms, drained
1/2 C. sour cream

Directions

Preheat oven to 300 degrees. 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 1/2x11 inch pan. Thinly slice 4 oz. 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 4 oz. of 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.