1 can pasta sauce (700 mL size)
3/4 cup water
1/2 tsp EACH dried basil and oregano
8 fresh mushrooms, sliced
1 1/2 cups chopped cooked chicken
1 package fresh cheese tortellini (700 g size)
10 ounces frozen chopped spinach, thawed and drained
2 cups Italian blend shredded cheese
chopped fresh parsley
Preheat oven to 350F (180C).
Combine spaghetti sauce, water, basil and oregano. Pour enough of this mixture into a 2 quart (2L) casserole dish to just cover the bottom of the dish.
Stir mushrooms and chicken into remaining sauce.
Spread half of the tortellini over the sauce in the casserole. Top with half the cheese and half the spinach. Pour half the sauce over the spinach.
Add another layer of spinach and tortellini and top with the rest of the sauce. Spread remaining cheese over the sauce.
Cover casserole with foil and bake for 35-40 minutes. Remove foil and continue baking until the sauce is bubbly and the cheese is melted and browned (about 10-15 minutes).
Remove from the oven, sprinkle with chopped parsley and let stand for 10 minutes before serving.