Warm Chicken Tortellini Au Gratin
"This is one of my favorite recipes. Pasta from Monday plus roasted chicken from Tuesday equals this delicious dish on Wednesday. It's fast and delicious, and paired with a green salad and toasty bread, you have a meal that's fancy enough for company. —Brenda Cole, Reisterstown, Maryland..."
INGREDIENTS
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2 cans (14 ounces each) water-packed artichoke hearts
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3 cups shredded cooked chicken
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3 cups refrigerated spinach tortellini, cooked
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1-1/2 cups mayonnaise
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1-1/2 cups grated Asiago cheese, divided
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Fresh basil, optional
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