I got this from a magazine, but you can get it here.
1 9 oz package refrigerated cheese tortellini (i’m using ravioli b/c it was marked to 50% off)
1 c. frozen peas, corn or pea pods (using peas)
1 8 oz. tub cream cheese spread with garden veggies or chives and onion (using chives and onion)
1/2 c. milk
1 9 oz. package frozen chopped cooked chicken breasts (using a packet of the short cuts Perdue chicken that we normally use as a salad topper)
In large saucepan, cook tortellini according to package instructions. Put frozen vegetables into colander and thaw by draining tortellini over the vegetables. Return this mixture to the pan.
In small saucepan, pour milk and cream cheese and heat until cheese melts, stirring frequently. Add in the vegetable mixture and heat through, stirring gently.
Meanwhile, heat chicken according to package instructions. Then top the tortellini mixture with the chicken and serve.