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Spring Chicken-Tortellini Casserole


Chicken and asparagus in a creamy Alfredo sauce join forces with cheese tortellini for a speedy all-in-one meal.

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  • 1 (19-oz.) pkg. frozen cheese-filled tortellini
  • 1 (9-oz.) pkg. Green Giant® frozen asparagus cuts
  • 1 tablespoon margarine or butter
  • 1/4 cup Progresso® Italian Style Bread Crumbs
  • 1 (9-oz.) pkg. frozen diced cooked chicken breast, heated as directed on package
  • 1 (16-oz.) jar Alfredo pasta sauce
  • 2 tablespoons shredded fresh Parmesan cheese


Servings 6
Preparation time 20mins
Cooking time 20mins


Step 1

Bring 4 quarts (16 cups) water to a boil in a sauce pan. Add tortellini; return to a boil. Reduce heat to low. Add asparagus; simmer 3 minutes or until tortellini are tender. Drain.

Meanwhile, melt margarine in small nonstick skillet over medium-high heat. Add bread crumbs; stir to coat. Cook 1 to 2 minutes or until golden brown, stirring constantly. Remove from heat.

Place cooked tortellini and asparagus in 2-quart serving bowl or casserole. Gently stir in chicken and Alfredo sauce. Top with bread crumbs; sprinkle with Parmesan cheese. Serve immediately

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