Chicken and Broccoli Tortellini Casserole

• 1/2 cups Butter
• 1/2 cups Chopped Onion
• 1/2 cups Chopped Red Bell Pepper
• 2 cloves Garlic, Minced
• 1/4 cups Flour
• 3 cups Chicken Broth
• 1- 1/2 cup Half-and-half
• 1/2 cups White Wine
• 1- 1/2 cup Parmesan Cheese, Grated
• 1/4 teaspoons Salt
• 1/4 teaspoons Ground Red Pepper
• 1 package (20 0z Package) Refrigerated Cheese And Spinach Tortellini
• 4 cups Broccoli Florets
• 4 cups Cooked Chicken, Chopped
• 15 whole Ritz Crackers, Crushed
• 3 Tablespoons Butter, Melted

1. Preheat oven to 350 F. In a large Dutch oven, melt 1/2 cup butter over medium heat.
2. Add onion, pepper and garlic and saute for 5-6 minutes or until tender.
3. Add flour and cook for one minute, stirring until smooth.
4. Whisk in broth, half-and-half and white wine.
5. Reduce heat to medium and cook, stirring constantly, 6-8 minutes or until thickened.
6. Remove from heat and add 1 cup cheese, salt and pepper.
7. Stir in tortellini, broccoli and chicken.
8. Spoon into a lightly greased 13x9 casserole dish.
9. Set aside.
10. In a medium sized bowl stir together 1/2 cup grated cheese, crackers and melted butter.
11. Sprinkle over casserole.
12. Bake at 350 F for 40-45 minutes or until bubbly.

butter, onion, red bell pepper, garlic, flour, chicken broth, white wine, parmesan cheese, salt, ground red pepper, tortellini, broccoli florets, chicken, crackers, butter

Taken from tastykitchen.com/recipes/main-courses/chicken-and-broccoli-tortellini-casserole/ (may not work)