1/2 stick butter
8 oz. Monterey Jack cheese, divided
4 1/2 chicken breasts, skinned, boned
Flour for coating
3/4 c. chopped onion
1 tbsp. chicken bouillon granules
1 tsp. sugar
1 (8 oz.) pkg. cheese filled tortellini
8 oz. can chicken broth
4 oz. can mushrooms, drained
1/2 c. sour cream

Cook tortellini 5 minutes less than directions indicate (so that in oven, pasta won't become mushy). Drain well and place in lightly greased 8 x 11 inch pan. Thinly slice 4 ounce of cheese and spread over pasta, cut chicken breasts in large cubes, roll in flour and brown in butter. Remove from pan and place over tortellini and cheese. Chicken may be cooked before cutting.

Cook onion in same pan until transparent. Add bouillon, chicken broth, sugar and mushrooms. Bring to slow boil and cook for 5 minutes. Add remaining cheese and cook until cheese is melted. Add sour cream and blend well. Pour sauce over chicken. Cover with foil. Bake 45 minutes at 275-300 degrees. Double recipe for 9 x 13 inch pan.