Pasta-Chicken-Broccoli Bake

Ingredients

• 4 cups broccoli fresh chopped
• 0.5 cup butter 
• 3 tablespoons butter melted
• 15  round buttery crackers crushed
• 20 oz cheese-and-spinach tortellini refrigerated
• 3 cups chicken broth 
• 4 cups meat from a rotisserie chicken cooked chopped
• 0.5 cup cooking wine dry white
• 0.3 cup flour all-purpose
• 2  garlic cloves minced
• 0.3 teaspoon ground pepper red
• 1.5 cups half-and-half 
• 0.5 cup parmesan cheese grated
• 4 oz freshly parmesan cheese shredded
• 0.5 cup pecans chopped
• 0.5 cup bell pepper red chopped
• 0.3 teaspoon salt 
• 0.5 cup onion sweet chopped

Equipment

• oven
• whisk
• baking pan
• dutch oven

Directions

1. Preheat oven to 35
2. Melt 1/2 cup butter in a Dutch oven over medium-high heat; add onion and next 2 ingredients, and saut 5 to 6 minutes or until tender.
3. Add flour, stirring until smooth. Cook, stirring constantly, 1 minute.
4. 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.
5. 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.
6. Stir together 1/2 cup grated cheese and next 3 ingredients.
7. Sprinkle over casserole.
8. Bake at 350 for 40 to 45 minutes or until bubbly.
9. Note: We tested with Buitoni
10. Mixed Cheese Tortellini.