1 pkg (18-19 oz) frozen cheese filled tortellini
8 oz. Mexican blend shredded cheese, divided
2-3 c. cooked chicken, shredded or cubed
¾ c. onion, chopped
2 T. butter
2 T. flour
1 T. chicken bouillon granules
1 ¾ c. chicken broth
1 can cream of chicken soup
1 can (4 oz) mushrooms, drained
½ c. sour cream
Put frozen tortellini in boiling water for about 3-5 min, drain. Place in bottom of greased 9x13 pan. On top of noodles, sprinkle ½ c. cheese and then chicken. Cook onion in saucepan with butter until tender, add flour. Gradually whisk in bouillon and chicken broth and bring to boil over medium heat. Boil for 2 min. Add soup, mushrooms, sour cream and 1 c. cheese. Pour sauce over chicken/noodles, sprinkle with remaining ½ c. cheese. Cover pan with a layer of plastic wrap and a layer of aluminum foil. Freeze.
Thaw completely. Bake at 350 for 45 min. or until golden and bubbly.