Preheat oven to 350 degrees.

Cook bacon in a large pot over medium-high heat. When done, transfer bacon to a plate and set aside to cool. Once bacon is cool, crumble into pieces.

To that same pot, add butter and stir until melted. Add garlic, chicken broth, and white cooking wine. Cook for about 5 minutes and reduce heat to low.

Add half and half, ½ cup mozzarella cheese, and 2 tbsp of flour. Stir frequently until mixture starts to simmer.

Toss in brussels sprouts, tortellini, chicken, add half of bacon crumbles. Combine until all ingredients are mixed and season with salt and pepper to taste. Spoon into a lightly greased 13- x 9-inch baking dish.

Sprinkle ½ cup parmesan cheese and remaining bacon crumbles over casserole. Bake for 35 to 40 minutes or until bubbly.

Optional: for a brown, crispy crust, set oven to broil (high) and place in the oven for about 5 minutes, until desired brownness is achieved.