Santa Fe Chicken-Tortellini Casserole

A zesty cheese sauce coats tender pockets of tortellini, crisp-tender veggies and flavorful chicken. MORE+ LESS-

package (9 oz) refrigerated cheese-filled tortellini

tablespoons olive or vegetable oil

cups broccoli flowerets

medium onion, chopped (1/2 cup)

medium red bell pepper, chopped (1 cup)

tablespoons all-purpose flour

3/4

cup milk

3/4

cup Progresso™ chicken broth (from 32-oz carton)

teaspoon ground cumin

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

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1

Heat oven to 325°F. Spray 3-quart casserole with cooking spray. Cook and drain tortellini as directed on package.
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

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

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.