Pasta Chicken Broccoli Bake


½ cup butter
½ cup chopped sweet onion
½ cup chopped red bell pepper
2 garlic cloves, minced
¼ cup all-purpose flour
3 cups chicken broth
1½ cups half-and-half
½ cup dry white wine
1 cup (4 oz.) freshly shredded Parmesan cheese
¼ teaspoon salt
¼ teaspoon ground red pepper
1 (20-oz.) package refrigerated cheese-and-spinach tortellini
4 cups chopped fresh broccoli
4 cups chopped cooked chicken
½ cup grated Parmesan cheese
15 round buttery crackers, crushed
½ cup chopped pecans
3 tablespoons butter, melted


1. Preheat oven to 350°. Melt 1/2 cup butter in a Dutch oven over medium-high heat; add onion and next 2 Ingredients, and sauté 5 to 6 minutes or until tender.
2. Add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Whisk in broth, half-and-half, and white wine. Reduce heat to medium, and cook, stirring constantly, 6 to 8 minutes or until thickened and bubbly.
3. Remove from heat; add 1 cup cheese and next 2 Ingredients, stirring until cheese melts. Stir in tortellini and next 2 Ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.
4. Stir together 1/2 cup grated cheese and next 3 Ingredients. Sprinkle over casserole. Bake at 350° for 40 to 45 minutes or until bubbly.

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