Caring Casserole Ministry

Chicken Tortellini Florentine Soup
by

Chicken Tortellini Florentine Soup

Delicious Bowl of Hearty Chicken Tortellini Florentine Soup
“The Best I Ever Made”  Look at that rich broth and such a colorful soup.   Delish 

Hi Friends, Long time no post!!!  I have missed you and hope to get back to sharing some great dishes I made all summer.   I hope you are well and enjoying your family and friends.   I have been so busy with so many things.  Part of that busyness has been cooking for friends who are going through some really hard health issues.  This soup is one that I have made for them.   When you think of summer you don’t usually think of soup, but it seems folks including me, love soup all year.  With the arrival of fall, it doesn’t seem like it in “Hot Atlanta”, soup days are here.  Have you discovered Costco’s rotisserie chicken pulled off the bone and packaged in shrink-wrap?  It makes any dish that calls for cooked chopped or shredded chicken so easy and quick.  Check out the photos below.  Of course you can always cook the chicken for the recipe or buy a rotisserie chicken and pull off the meat.  When time is short go for the quick and easy way.  I hope you will try this easy, hearty, rich broth soup and make some to share.  It does freeze well.   It will be the “Best you ever made”!   Let me know your favorite soup and what you think about this one.   I love feedback. 

Costco's Rotisserie Chicken
Costco’s Rotisserie Packaged Chicken
Rotisserie Chicken
Rotisserie Chicken ready for chopping
Adding Spinach to Soup
"Plop Measuring gadget"
Sour cream measured in handy “plop” gadget. My favorite way to measure sticky items.
Boiling Tortellini
Boiling Tortellini according to package directions. Making 3 recipes to share.
Enjoy!
Delicious Bowl of Hearty Chicken Tortellini Florentine Soup

Chicken Tortellini Florentine Soup

Flavorful easy to make hearty soup
Print Recipe Pin Recipe
Servings: 6
Course: Soup
Ingredients Method

Ingredients
  

  • 1 9 oz package refrigerated 3-cheese tortellini
  • 2 14 oz cans reduced sodium chicken broth
  • 1 10 oz container refrigerated light Alfredo Pasta sauce
  • 2 cups deli roasted chicken, shredded
  • 1 8 oz Sour Cream
  • 1/2 cup oil-packed dried tomato strips, drained
  • 3 cups lightly packed fresh baby spinach
  • 1 oz Parmesan cheese, shaved or shredded

Method
 

  1. In a 4 quart pot cook tortellini according to package directions. Drain and set aside.
  2. In the same pot combine broth, alfredo sauce and sour cream
  3. Stir in chicken and tomato strips. Heat just to boiling. Reduce heat and simmer uncovered for 5 minutes.
  4. Add cooked tortellini and spinach to chicken mixture. Cook for 1 to 2 minutes to heat through and wilt spinach.
  5. To serve: sprinkle with Parmesan cheese.
by

Pecan Rice Casserole

Pecan Rice

I bet you have memories tied to food. This rice casserole has so many memories for me.  The first time I had it was at a luncheon on the day of my Father’s memorial service.  The casserole was prepared  by one of many precious friends who provided the luncheon for our family.  Since then we have enjoyed it at lots of covered dish meals and it is one of our Apples of Gold favorite recipes.  I love it because it is easy to put together ( 5 ingredients) and then in the oven it goes.  This frees my stove top and allows me to take care of other things for the meal. I love the decorating of my table and making it special for my guest.  Sometimes the food is an after thought.  Oh yeah, folks are coming  to eat as well as enjoy a beautiful table and fellowship.  You will love having this recipe when you are asked to bring a side dish.  It is so favorable and there will not be any left overs.  Funny story – I once went to a dinner meeting and the hostess asked us to bring a side dish and she would provide  the entree.  Well, we did not coordinate what everyone was bringing. Usually it works out with a good variety of dishes.  But on this night, everyone who came through the door brought a potato casserole.  We did not have a vegetable, bread, dessert not anything  but potatoes and ham.  We have laughed about that for 15 years.  I learned my lesson that when I have my guest bring a dish I always make sure we have what we need for a complete meal.  Make this tonight, invite your family, neighbors, and friends over and have them bring part of the meal.  Set a pretty table with flowers and candles, simple but attractive and relaxing.  Also make two one for your meal and one for the freezer.  Enjoy, Cissy

 

 

Butter in saute pan with rice added for browning. Do not add pecans at this point they will get brown.
Rice Browning in Hot, Bubbling Butter – Tidbit Tip: Watch carefully – it browns quickly. The dark you see is the black rice.
After rice is browned add pecans for browing
Set a pretty table with flowers and fabric down the middle.
Set a pretty table with flowers and fabric down the middle and invite the guest and oh yeah, cook something yummy.

 

Pecan Rice

Rich beef broth flavored rice with pecans on top
Print Recipe Pin Recipe
Servings: 7
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1 stick butter
  • 1 cup Uncle Ben's Converted Rice, or Wild Rice
  • 1 cup pecan halves
  • 1 can beef broth
  • 1 can French onion soup

Method
 

  1. Melt Butter; add rice cook for a 2 to 3 minutes.
  2. Add pecans and continue browning; watch carefully pecans will brown quickly.
  3. Place in 1 1/2 quart casserole dish; Add broth and soup; stir to mix. Pecans will float to the top.
  4. Bake covered at 350 degrees for 30 minutes. Uncover and bake an additional 15 minutes. Total baking time 45 minutes. If rice is too wet continue baking till fluffy.

Notes

This can be made ahead and kept warm in over or in a warming oven till time to serve. Cover tightly with foil so it will not dry out. 
To freeze:  Make sure to cook in a freezer safe dish, cool completely, wrap tightly and freeze to enjoy later.  
This rice dish is so delicious with so many entrees.  Enjoy!
by

Cissy’s Chicken Salad

Cissy's Chicken Salad
The Best I Ever Made

I have been making this chicken salad for many, many years.  I am so happy to share it with you.  It is simple to make and oh so delicious.  I like serving it on a bed of mixed lettuce with hearts of palm, tomatoes, boiled eggs, chunks of cheese or whatever I have in the fridge.  As  you can see,  from the picture I didn’t have much in the fridge this day.  This is one of the favorite recipes of the Apples of Gold Ministry. It is my go to recipe for serving at a ladies luncheon, any kind of shower, picnic or going to an outdoor concert.  As a salad,  with all the yummy sides I like to box it in a to go box for outdoor concerts.  It is a good way to take a whole meal in one container and you can easily pack it in a cooler.  Take along some crusty bread and some of your favorite dressing for the lettuce.  My favorite to serve with it is  homemade Italian dressing.  Then all you need is a dessert that is easy to transport.  You might try my Graham Cracker Cookies.   I am so glad warm weather is finally here.  We had a hard winter  in Atlanta.  But with the warm, sunny days we are all thinking of out door dining and we have lots of great outdoor concerts locally.  Can’t wait to make this meal and go.   Who can you invite for a picnic or maybe just take over a big bowl of chicken salad to a friends house?   Spread some Joy with Cissy’s Chicken Salad.   Enjoy!!!

IMG_1161

I like chicken tenderloins, they are easy to cook and then chop in Small Food Processor
I like chicken tenderloins, they are easy to cook and then chop in Small Food Processor
Slivered almonds that have roasted at 350 degrees for 10 minutes. Brings out the flavor of the nuts.
Slivered almonds that have roasted at 350 degrees for 10 minutes. Brings out the flavor of the nuts.
Measuring cup that makes measuring mayo, honey anything sticky easy. Just Plop out.
Must Have Measuring Cup that makes measuring mayo, honey anything sticky easy. Just PLOP out.
Chop chicken in your handy small food processor.
Chop chicken in your handy small food processor.
Cissy's Chicken Salad
The Best I Ever Made
Chopped chicken, toasted almonds, pineapple tidbits, mayo and dried cranberries ready for mixing.
Chopped chicken, toasted almonds, pineapple tidbits, mayo and dried cranberries ready for mixing.

 

 

Cissy's Chicken Salad

Cissy’s Chicken Salad

Basic Chicken Salad Recipe to start with and then add your favorite items. "Make It Your Own"
Print Recipe Pin Recipe
Servings: 7
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 2 cups chicken (3 breasts or one 2 lb. bag frozen chicken tenderloins) cooked and finely chopped
  • 1 8 oz can pineapple tidbits, drain off 1/4 of the juice. Use remaining 3/4 in the recipe
  • 1/2 cup mayonnaise (My favorite is Duke's, light or regular)
  • 1 cup sliced almonds of slivered almonds (I like to toast them at 350 degrees for 6 to 8 minutes) Careful they burn quickly.
  • 1 cup dried cranberries (optional)

Method
 

  1. Boil chicken till it test to 180 degrees or boil chicken for 5 minutes turn off and cover with lid. Let set for 20 minutes. This is a good way to cook chicken that will not overcook it or dry it out..
  2. Use small food processor to chop chicken or finely chop by hand.
  3. Combine chopped chicken and remaining ingredients in a large bowl; stir well. Salt to taste
  4. Serve as a sandwich or over a bed of lettuce with your favorite salad items.

Notes

I like to roast the nuts to bring out their flavor.  You can also use pecans or walnuts.
Cool chicken salad to bring out the flavors.
Make it your own by adding some of these suggestions.
1/2 cup finely chopped celery
1/2 teaspoon curry powder along with 1 teaspoon lemon juice
1 tablespoon dried tarragon for a completely different flavor
I would not use curry and tarragon together.  As you can see this is a good basic Chicken Salad recipe for you to start with and then add what your your family would like.  Be creative.
It will be “The Best You Ever Made”    Enjoy