Cheesy Chicken Tortellini Bake

(adapted from The Pampered Chef® Stoneware Inspirations Cookbook)

Double for Now and Later

½ c. finely chopped onion
1 clove garlic
1 t. olive oil
1 jar (16 oz.) white Alfredo pasta sauce
1 pkg. (20 oz.) refrigerated cheese-filled or spinach tortellini
1½ c. cooked chicken, cubed
1 c. milk
1 c. water
1 t. dried basil leaves
optional: 1 c. frozen peas, grated Parmesan cheese.
Press garlic using Garlic Press. Opener. In Executive 4-qt. Casserole, heat oil and cook onion and garlic until tender. Stir in remaining ingredients; (transfer to casserole dish or)cover with lid and bake at 400 degrees for 25 minutes. Cool completely and pour into freezer bag. Squeeze air out of bag and freeze. Defrost in refrigerator for 24 hours and heat, covered, at 375 degrees for 25 minutes. May top with grated Parmesan cheese.