Tortellini Chicken Broccoli Bake

Ingredients

  • 2/3 Cup Butter
  • 1/2 Cup Chopped Sweet Onion
  • 1/2 Cup Red Bell Pepper, Chopped
  • 2 Cloves Garlic
  • 1/4 Cup All-Purpose Flour
  • 3 Cups Chicken Broth
  • 1 1/2 Cups Half and Half
  • 1/2 Cup Dry White Wine
  • 1 Cup Freshly Shredded Parmesan
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Red Pepper Flakes
  • 20 Ounces Cheese Tortellini
  • 4 Cups Cooked Chicken, Chopped
  • 1/2 Cup Grated Parmesan Cheese
  • 15 Whole Buttery Crackers, Crushed
  • 1/2 Cup Pecans, Chopped

Directions

  1. Preheat oven to 350°. Melt approximately 2/3 of the butter in a Dutch oven over medium-high heat; add onion, bell pepper, and garlic. Saute 5 to 6 minutes or until tender.
  2. Add flour, stirring until smooth. Cook, stirring constantly, for 1 minute. Whisk in broth, half-and-half, and white wine. Reduce heat to medium, and cook, stirring constantly, for 6 to 8 minutes or until thickened and bubbly.
  3. Remove from heat; add shredded parmesan cheese, salt, and red pepper flakes, stirring until cheese melts. Stir in tortellini, broccoli, and chicken. Spoon into a lightly greased 13 x 9 baking dish.
  4. Stir together grated cheese, crushed crackers, pecans, and melted remaining butter. Sprinkle over casserole. Bake at 350° for 40 to 45 minutes or until bubbly.