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Santa Fe Chicken-Tortellini Casserole
Santa Fe Chicken-Tortellini Casserole
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Prep Time:
30 minutes
Total Time:
1 hour 5 minutes
Cheesy sauce envelops tortellini, veggies, and savory chicken.
Ingredients:
  • 1 package (9 oz) refrigerated cheese-filled tortellini
  • 3 tablespoons olive or vegetable oil
  • 2 cups broccoli flowerets
  • 1 medium onion, chopped (1/2 cup)
  • 1 medium red bell pepper, chopped (1 cup)
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 3/4 cup milk
  • 3/4 cup Progresso™ chicken broth (from 32-oz carton)
  • 1 teaspoon ground cumin
  • 4 cups cut-up cooked chicken
  • 3/4 cup shredded Monterey Jack cheese (3 oz)
  • 1/2 cup shredded Colby cheese (2 oz)
  • 1/2 cup crushed tortilla chips, if desired
Instructions:
  • - Preheat your oven to 325°F and generously coat a 3-quart casserole dish with cooking spray. - Prepare the tortellini according to package instructions, then drain them well.
  • In a large nonstick skillet, heat 1 tablespoon of oil over medium-high heat. Sauté broccoli, onion, and bell pepper for about 3 minutes, stirring often, until tender-crisp. Transfer the cooked vegetables to a plate.
  • In the same skillet, gently cook flour and the remaining 2 tablespoons of oil over low heat, stirring constantly until it forms a smooth paste. Add milk, broth, and cumin, then increase the heat to medium-high and bring to a boil, stirring continuously. Remove from heat and mix in chicken, Monterey Jack cheese, tortellini, and broccoli. Transfer the mixture to a casserole dish and prepare to enjoy a delightful meal.
  • Bake for 25-35 minutes until hot in the center, then top with Colby cheese and tortilla chips and continue baking until cheese is melted.

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