Pillsbury's Picnics & Potlucks- Spring Chicken Tortellini Casserole

This recipe is from the Pillsbury booklet Picnics & Potlucks 2003. It calls for prepackaged cooked chicken but you could quickly and easily saute your own while waiting for the water to boil for the tortellini. Fresh asparagus could also easily be used. I think my parents would like this and I'll make it for them next week.

Spring Chicken Tortellini Casserole
1 (19-oz.) package frozen cheese filled tortellini
1 (9 oz.) package Green Giant Frozen Asparagus Cuts
1 tablespoons margarine or butter
1/4 cup Italian style bread crumbs
1 (9 oz.) package frozen diced cooked chicken breast, heated as directed on package
1 ( 16 oz.) jar Alfredo pasta sauce (reduced-fat OK)
2 tablespoons shredded fresh Parmesan cheese
Bring 4 quarts water to a boil in Dutch oven. 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. Serves 6