Chicken Tortellini Casserole by Beth

Ingredients:
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

Assembly:
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.

Serving Day:
Thaw completely.  Bake at 350 for 45 min. or until golden and bubbly.