Most of the recipes I made when we first got married have long been sent to greener pastures. A chicken tortilla casserole that involves canned chicken and cream of chicken soup is not really part of our regular rotation these days.
But this recipe, which I got from a friend in Texas, Nancy, has continued to be one of our favorites.
I just made it the other night and Bart kept saying, “I LOVE this stuff.” And I had third helpings. I was super happy to hear Bart had a lunch at school the next day because it meant I could guilt-free eat all the leftovers for my lunch.
By the way, I’d never used the mushrooms in this, so if you area mushroom hater, feel free to leave them out. But they were delicious.
Cheesy Chicken and Tortellini Casserole
8 oz frozen or fresh tortellini
6 oz Monterey Jack cheese, grated and divided
4 T butter,divided
2 chicken breasts, diced into 1-inch squares
1/4 cup flour
1/2 an onion, diced
3/4 cup chicken broth
1/2 cup sour cream
4 oz sliced mushrooms (optional)
Preheat oven to 350 degrees.
Bring a large pot of water to boil and cook tortellini according to directions. Drain.
Pour the tortellini into the bottom of a 2 quart casserole dish. Sprinkle half of the grated cheese over the tortellini.
In a large frying pan, melt 2 Tablespoons of the butter over medium heat. Toss the chicken chunks with the flour to coat them (save the flour), then cook them in the butter until the outsides are nicely browned. Layer the chicken chunks on top of the tortellini and cheese.
In the frying pan, melt the remaining 2 Tablespoons of butter and stir in the diced onion (and mushrooms, if you’re using them), cooking for about 3 minutes. Sprinkle the flour leftover from the chicken on top and stir to combine. Let cook for about 2 more minutes, then add the chicken broth. Bring to a low boil so that it thickens.
Stir in the sour cream and remaining grated cheese. Stir until smooth, then pour over the top of the casserole.
Bake for 25-30 minutes.