Chicken and Broccoli Tortellini Casserole

Ingredients

• ½ cups Butter
• ½ cups Chopped Onion
• ½ cups Chopped Red Bell Pepper
• 2 cloves Garlic, Minced
• ¼ cups Flour
• 3 cups Chicken Broth
• 1-½ cup Half-and-half
• ½ cups White Wine
• 1-½ cup Parmesan Cheese, Grated
• ¼ teaspoons Salt
• ¼ teaspoons Ground Red Pepper
• 1 package (20 0z Package) Refrigerated Cheese And Spinach Tortellini
• 4 cups Broccoli Florets
• 4 cups Cooked Chicken, Chopped
• 15 whole Ritz Crackers, Crushed
• 3 Tablespoons Butter, Melted

Preparation Instructions

Preheat oven to 350 F. In a large Dutch oven, melt 1/2 cup butter over medium heat. Add onion, pepper and garlic and saute for 5-6 minutes or until tender. Add flour and cook for one minute, stirring until smooth. Whisk in broth, half-and-half and white wine. Reduce heat to medium and cook, stirring constantly, 6-8 minutes or until thickened.

Remove from heat and add 1 cup cheese, salt and pepper. Stir in tortellini, broccoli and chicken. Spoon into a lightly greased 13×9 casserole dish. Set aside.

In a medium sized bowl stir together 1/2 cup grated cheese, crackers and melted butter. Sprinkle over casserole. Bake at 350 F for 40-45 minutes or until bubbly.