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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Steps
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.
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Use broken tortilla chips from the bottom of the bag in this casserole. Or put whole chips in a resealable plastic bag and crush with a rolling pin.
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