Cheesy Chicken Torellii Bake

Full Recipe:½ c. chopped onion1 garlic clove, pressed 1 jar (16 oz.) white Alfredo Pasta Sauce 1 pkg. (20 oz.) refrigerated cheese filled regular or spinach tortellini 1 ½ c. cubed cooked chicken 1 c. milk 1 c. water 1 c. frozen peas ¼ tsp. ground black pepper 1 T. dried basil leaves CRUMB TOPPING: ¼ c. grated fresh Parmesan cheese 2 T. butter/marg., melted ½ c. Italian bread crumbs

Half Recipe:¼ c. chopped onion1 garlic clove, pressed ½ jar (16 oz. jar) white Alfredo Pasta Sauce ½ pkg. (20 oz. pkg.) refrigerated cheese filled regular or spinach tortellini ¾ c. cubed cooked chicken ½ c. milk ½ c. water ½ c. frozen peas dash ground black pepper ½ T. dried basil leaves CRUMB TOPPING: 2 T. grated fresh Parmesan cheese 1 T. butter/marg., melted ¼ c. Italian bread crumbs

To Freeze:

Stir together onion, garlic, pasta sauce, tortellini, chicken, milk, water, frozen peas, black pepper & basil. Pour into labeled gallon sized Ziploc bag and seal tightly.

Melt butter in microwave for 30-45 sec. or until melted. Stir in bread crumbs & cheese; mix well. Spoon into a labeled sandwich/quart sized freezer bag and seal tightly. Place the smaller bag on top of the bigger one and freeze.

To Serve:

Thaw mixture and topping completely. Preheat oven to 400 degrees. Spoon pasta mixture into a 9×13 (full) pan or an 8×8 (half) pan. Sprinkle with crumb topping. Bake 15-20 minutes uncovered or until edges are bubbly and topping is golden brown. Yummm….A Favorite in our house!

**From Laura Glanville**