Santa Fe Chicken-Tortellini Casserole

(3)
1 reviews.
  • 30 min prep time
  • 1 hr 5 min total time
  • 13 ingredients
  • 6 servings

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 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

Directions

  1. 1 Heat oven to 325°F. Spray 3-quart casserole with cooking spray. Cook and drain tortellini as directed on package.
  2. 2 Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook broccoli, onion and bell pepper in oil about 3 minutes, stirring frequently, until crisp-tender. Remove broccoli mixture from skillet.
  3. 3 In same skillet, cook flour and remaining 2 tablespoons oil over low heat, stirring constantly, until smooth. Stir in milk, broth and cumin. Heat to boiling over medium heat, stirring constantly; remove from heat. Stir in chicken, Monterey Jack cheese, tortellini and broccoli mixture. Spoon into casserole.
  4. 4 Bake uncovered 25 to 35 minutes, sprinkling with Colby cheese and tortilla chips for last several minutes of baking, until hot in center and cheese is melted.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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