Ingredients

Roux Base

• 1/2 Cup Butter
• 1/2 Cup Onion, Chopped
• 1/2 Cup Red Bell Pepper, Chopped
• 2 Cloves Garlic, Minced

Roux Finish

• 1/4 Cup All-Purpose Flour
• 1 Cup Chicken Broth
• 1 Cup Half and Half
• 1/2 Cup Dry White Wine

Hotdish

• 1 Cup Parmesan, Shredded
• 1/4 Teaspoon Salt
• 1/4 Teaspoon Red Pepper Flakes
• 20 Ounces Cheese Tortellini
• 1 Whole Broccoli Head, Chopped
• 2 Cups Cooked Chicken, Chopped

Directions

1. Preheat oven to 350°. Saute roux base ingredients in a large pan for 5 to 6 minutes, or until tender.
2. Add roux finish ingredients starting with the flour, stirring constantly, for 1 minute.
3. Add remaining roux finish ingredients, reduce heat to medium and cook, stirring constantly, for 6 to 8 minutes or until thickened and bubbly.
4. Remove from heat; add hotdish ingredients, stirring until cheese melts. Spoon into a lightly greased 13 x 9 baking dish.
5. Bake for 40 to 45 minutes or until bubbly.