Chicken Tortellini and Broccoli Casserole
To turn this into a southwestern casserole, substitute ground cumin and a pinch of cayenne pepper for the dried parsley and add a layer of crushed tortilla chips to the top of the casserole before you add the Colby cheese.
INGREDIENTS | SERVES 8
- 1 9-ounce package cheese tortellini
- 3 tablespoons extra-virgin olive oil
- 2 cups broccoli florets
- 1 medium yellow onion, diced
- 1 red bell pepper, seeded and diced
- 3 tablespoons all-purpose flour
- ¾ cup chicken broth
- ¾ cup milk
- 1 teaspoon dried parsley
- 4 cups cooked chicken, diced
- 6 ounces Monterey jack cheese, grated
- 4 ounces Colby cheese, grated
Preheat oven to 325 °F.
In an ovenproof Dutch oven, cook the tortellini according to package directions; drain and keep warm.
Wipe out the Dutch oven. Add the oil and bring it to temperature over medium-high heat. Add the broccoli, onion, and bell pepper and stir-fry for about 3 minutes, or until crisp-tender. Remove the broccoli from the skillet; set it aside with the cooked tortellini and keep warm.
Reduce the heat to low and whisk the flour into the oil and remaining vegetables in the pan, stirring constantly, until smooth.
Stir in the broth, milk, and parsley. Bring to a boil over medium heat, stirring constantly; remove from heat. Stir in the chicken, Monterey jack cheese, tortellini, and broccoli.
Bake uncovered for 30 minutes, or until bubbly. Sprinkle the Colby cheese over the top of the casserole; return to the oven and bake for 10 minutes, or until the cheese topping is melted.
Each ounce of soft cheese like Cheddar or Colby equals ¼ cup of grated cheese. Keep this in mind when you go to the grocery store and pick up the bags of preshredded cheese. They'll tell you the weight but not the measurement in cups, so it's up to you to remember that part.