CHEESY CHICKEN TORTELLINI BAKE

This is one of my all time favorite casseroles!!

CHEESY CHICKEN TORTELLINI BAKE

PASTA MIXTURE

1/2 C Onion, chopped
1 tsp Olive Oil
1 Garlic clove, pressed
1 jar White Alfredo Pasta Sauce (16 oz)
2 pkg Frozen/Refrigerated Tortellini, cheese-filled regular or spinach
1.5 C Chicken, cooked & cubed
1 C Milk
1 C Water
1 C Frozen Peas
1/4 tsp Black Pepper, ground
2 T Basil, fresh snipped (or 1 tsp dried basil)

CRUMB TOPPING

1/4 C Parmesan Cheese, fresh grated (1 oz, the strand type)
2 T Butter or Margarine, melted
1 C Bread Crumbs, fresh

Directions:
Preheat oven to 400*F. For pasta mixture, chop onion using Food Chopper. In 4-qt pot, heat oil over medium-high; add onion and garlic pressed. Cook and stir 2-3 minutes or until onion is tender. Stir in pasta sauce, tortellini, chicken, milk, water, peas, and black pepper. Heat until mixture just comes to a boil; remove from heat. Stir basil into pasta mixture. Mix the Crumb Topping mixture together well. Spoon pasta mixture into casserole dish (preferrably stone if you have one) and sprinkle with crumb topping. Bake 15-20 minutes or until edges are bubbly and topping is golden brown.

Serves: 6