up to 1cupmilk, or enough to get desired consistency
Instructions
In a large pot, boil 4 cups cheese tortellini according to package directions.
While tortellini is cooking, chop 2 cups cooked turkey or chicken into bite-size pieces
In a 5 quart baking dish, mix together 10 ounces condensed cream of chicken soup (undiluted), 2 cups frozen peas, chopped turkey, and 1-½ cups shredded sharp cheddar cheese.
Add cooked, drained tortellini to the soup mixture and stir gently until well blended.
Add up to 1 cup milk a little at a time as needed for consistency, stirring gently after each addition.
Sprinkle remaining ½ cup shredded sharp cheddar cheese over top of tortellini.
Bake at 350°F for 25 minutes or until bubbly.
Notes
For a delicious vegetarian option, omit turkey, increase the vegetables (I like to use peas and carrots or change to a Normandy-style mix of frozen vegetables), and swap out the soup to cream of mushroom or celery.