Italian Chicken and Pasta Bake

(Paula Deen - super quick)
8 to 10 servings

1/4 c. butter
1 c. chopped onion
4 cloves garlic, minced
1/4 c. flour
1 c. milk
2 (14.5-ounce) cans diced tomatoes
with basil, garlic, and oregano (I like reg. diced tomatoes and
add 1 tsp. ea. basil and oregano
1 (15-ounce) can tomato sauce
3 c. chopped cooked chicken
4 c. shredded mozzarella cheese, divided
1 1/2 tsp. salt
1 tsp. ground black pepper
1/2 tsp. sugar
1 (16-ounce) box bow-tie pasta, cooked and kept warm

Preheat oven to 350 degrees. Spray a 13x9-inch baking dish with nonstick cooking spray.
In a large skillet, melt butter over medium-high heat. Add onion and garlic, and cook for 5 to 6 minutes or until onion is tender. Add flour, and cook for 2 minutes, stirring constantly. Stir in milk, diced tomatoes, and tomato sauce; cook for 5 to 6 minutes or until slightly thickened. Stir in chicken, 3 c. cheese, salt, pepper, and sugar. Stir in pasta. Spoon mixture into prepared baking dish, sprinkle with remaining 1 c. cheese. Bake for 25 to 30 minutes or until hot and bubbly.
Note: This casserole can be made ahead and frozen up to 1 month. Let it thaw overnight in the fridge and stand at room temperature for 30 minutes before baking. Use rotisserie chicken and jarred minced garlic to speed up prep time. Cook covered 15 minutes and uncovered 15 min.