Chicken Tortellini Spinach Casserole

5 c. cubed chicken breasts
1 package frozen cheese tortellini
1 pound sliced fresh mushrooms
1 t. garlic powder
1/4 t. onion powder
pepper to taste
1/2 c. butter, divided
1 can evaporated milk or 1 c. regular milk
1 block mozzarella cheese, grated
1 package frozen chopped spinach, thawed and squeezed dry.

Cook tortellini according to package directions. Meanwhile, in a large skillet, cook chicken in seasonings in 1/4 c. butter until almost done, then add mushrooms, cook until chicken is done and mushrooms are tender. Remove from heat and keep warm.

In the same skillet, add milk and remaining butter. Bring to a gentle boil; stir in most of mozzarella, cook and stir until cheese is melted and smooth. Drain tortellini. Add chicken mixture, tortellini, and spinach to cheese mixture. Stir until all combined. Transfer to a grease 9 x 13 baking dish; sprinkle with remaining mozzarella. Cover and bake at 350 degrees for 15 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.