• 3-4 boneless chicken breasts cut in bite-sized pieces

• ¼ cup butter

• 1 # fresh mushrooms sliced

• 1 can artichoke hearts cut up

• 1 T. Italian seasoning

• ½ cup (or more) of white wine

• 3 T. butter

• 3 T. flour

• 1 pint Half & Half

• 8 oz. sour cream

• 1 T. garlic powder

• ¾ cup parmesan cheese

•  One & ½ # of cheese tortellini cooked al dente

Sauté chicken pieces in butter.  Add mushrooms and cook 15 minutes.  Remove chicken and mushrooms.  Add artichoke hearts, Italian seasoning and wine.  Cook 10 minutes.  Add chicken and mushrooms.  Put in a large Pyrex casserole.  Make a white sauce with butter, flour and half & half.  Add sour cream, garlic
powder and cheese to white sauce.  Pour over chicken mixture.  Add tortellini and
back at 300 degrees for 45 minutes.  Make sure mixture is real juicy as tortellini will soak it up in the oven.  Serves 8-10 people.