Santa Fe Chicken-Tortellini Casserole Recipe
A zesty cheese sauce coats tender pockets of tortellini, crisp-tender veggies and flavorful chicken.
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Colander
- Saucepan
- Whisk
- Measuring cup
- Measuring spoon
- Skillet
- Mixing bowl
- Wooden spoon
- Baking dish
- Oven
- Stove
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
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