Recipe Details

Ingredients

• ½ cup butter

• ½ cup chopped sweet onion

• ½ cup chopped red bell pepper

• 2 garlic cloves, minced

• ¼ cup all-purpose flour

• 3 cups chicken broth

• 1 ½ cups half-and-half

• ½ cup dry white wine

• 1 cup (4 oz.) freshly shredded Parmesan cheese

• ¼ teaspoon table salt

• ¼ teaspoon ground red pepper

• 1 (20-oz.) package refrigerated cheese-and-spinach tortellini

• 4 cups chopped fresh broccoli

• 4 cups chopped cooked chicken

• ½ cup grated Parmesan cheese

• 15 round buttery crackers, crushed

• ½ cup chopped pecans

• 3 tablespoons butter, melted

Description

1. Preheat oven to 350°F. Melt ½ cup butter in a Dutch oven over medium-high heat; add onion and next 2 ingredients, and sauté 5 to 6 minutes or until tender.

2. Add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Whisk in broth, half-and-half, and white wine. Reduce heat to medium, and cook, stirring constantly, 6 to 8 minutes or until thickened and bubbly.

3. Remove from heat; add 1 cup cheese and next 2 ingredients, stirring until cheese melts. Stir in tortellini and next 2 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.

4. Stir together ½ cup grated cheese and next 3 ingredients. Sprinkle over casserole. Bake at 350°F for 40 to 45 minutes or until bubbly.

Tips

We tested with Buitoni Mixed Cheese Tortellini.