Italian Chicken Pasta Bake

After the sad neglect of my poor blog, I'd like to rev things up again by sharing with you what could possibly be my favorite casserole of all time.  It's just pure-dee delicious, as my mother would say!  You can double this recipe and freeze half for another meal or for a friend!

Italian Chicken & Pasta Bake

Melt ¼ c. (half a stick) butter over medium heat.  Add 1 c. chopped onion and 4 cloves garlic, and cook 5-6 minutes.  Add ¼ c. all-purpose flour and cook 2 minutes, stirring constantly.  Stir in 1 c. milk, 2 cans diced tomatoes w/basil, garlic, & oregano (I use Hunt’s), and 15 oz. tomato sauce.  Cook 5-6 minutes.  Stir in 3 c. cooked, chopped chicken, 3 c. shredded mozerella,1 ½ t. salt, 1 t. pepper, and ½ t. sugar.  Stir in 16 oz. box of bowtie pasta, cooked and drained. Mix well, and put in greased 13 X 9” pan.  Top with 1 c. shredded mozerella.  Bake at 350° for 25- 30 minutes.