sour cream

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

Poppy Seed Chicken Casserole

The Best I Ever Made
The Best I Ever Made

Here I go again with another casserole.  Maybe I should rename my blog site to “Casseroles for you and me”.  I can’t help it.  Having a casserole in the freezer makes me a “happy gal”.  I don’t have to worry “what’s for dinner”.  This is one of my go to casseroles.  It is so easy and kids to adults love it.  I’ll bet you will be like me and want to eat all the topping, right out of the bowl.  Yum!!!   Make one tonight, but you know me, make two or three – one for your family, one for the freezer and one to share.  The picture below shows an afternoon of cooking I did last week.   My nephew and his sweet wife had a new baby boy, Maddox.  So, since what I do is cook, I made casseroles.   Now, when they are tired and no one is bringing dinner, they can pop one in the oven and dinner is ready.   The great thing about making casseroles and delivering them frozen is that you can cook on your time schedule and they can heat and enjoy them on their time schedule.  Easy for all.   Who do you know that you can share the joy of “dinner is ready” with a casserole for their freezer or dinner that night?  Be a Blessing!

Burrito Supreme, Easy Shepperd’s Pie, Poppy Seed Chicken

 

I like using Frozen Chicken Tenderloins
Make sure to remove the tendons from the chicken tenderloins
Cut cooked chicken into cubes with Kitchen Shears.
IMG_1810
Sleeves of crackers in plastic bag.
Use mallet to crush.
Butter, crushed crackers and poppy seeds
Butter, crushed crackers
and poppy seeds ready
to mix together.

Cooked all bubbly and ready to serve and enjoy

Cooked all bubbly and ready
to serve and enjoy.   “The Best I Ever Made”

Poppy Seed Chicken

Delicious chicken casserole with a buttery, cracker topping
Print Recipe Pin Recipe
Servings: 8
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 4 chicken breasts or 1- 2 lb. bag frozen chicken tenders
  • 1 can mushroom soup
  • 1 8 oz sour cream
  • 1 stick Ritz Cracker or Club Crackers, crumbled
  • 1 tablespoon poppy seeds
  • 1 stick butter salted

Method
 

  1. Boil chicken. Remove skin, debone, and cut up.
  2. Mix soup, sour cream and chicken.
  3. Pour into casserole dish.
  4. Mix crackers, poppy seeds and melted butter.
  5. Spread over chicken.
  6. Bake in preheated oven 350 degrees till hot and bubbly around 45 minutes to 1 hour.

Notes

I like to make 2 small 8X8 pans sometimes instead of 1 larger casserole. 
To Freeze:  Place in freezer safe container.  Make sure to cool completely before freezing.
To Serve:  Thaw and bake uncovered at 350 degrees till hot and bubbly around 45 minutes to 1 hour.
May be cooked frozen, add extra time. 
Tidbit Tip:  To cool casserole quicker before freezing, place lightly covered casserole in refrigerator or the freezer.  Once cool wrap tightly and freeze.    It freezes  great.   Yum, Yum.  Enjoy 

by

Burrito Supreme Casserole

IMG_1636

Are you thinking I love casseroles – you are right I do because they are delicious, easy to prepare and easy to double for the freezer.  Not to mention you can add a salad or some fruit and have a great meal.   Over the years I have started and been involved in several “Caring Casserole Ministries”.  A group of women would cook and freeze casseroles of all sorts and stock them in the church freezer.  We always had a variety from vegetarian, beef, chicken, Mexican to breakfast casseroles. Then when the call came in that someone needed a meal we would deliver a frozen casserole that they could cook on their time schedule. We even added frozen desserts and bread to go with the casseroles.  If they needed several meals we would deliver several casseroles.  It was a way for us to show we cared about them and to spread some joy.  

Cooked ground beef, beans and tomato juice mixture mixed well and heated.
Tidbit Tip: Use this handy scoop to put the meat mixture on the tortillas.
Step one for rolling them up: Roll over one side of the tortilla. With this recipe I like to roll them into little pouches.
Step 3: Fold up one end.
Tomato mixture poured over Burrito ready to be covered for baking.

I would love to hear what you served with this casserole and how you shared some JOY!!!

Please leave a comment below      Thanks

Burrito Supreme Casserole

Yummy Mexican Casserole – So Easy To Make
Print Recipe Pin Recipe
Servings: 8
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 8 8 – inch flour tortillas
  • 1 1/2 cups tomato juice
  • 1 envelope taco seasoning mix
  • 1/2 pound ground beef
  • 1 tablespoon vegetable juice
  • 1 16 oz can refried beans
  • 3 cups shredded cheddar cheese, divided
  • 1 avocado
  • 1 tablespoon lemon juice
  • 1 1/2 cups shredded lettuce
  • 1 cup tomatoes, chopped
  • 1 teaspoon cumin
  • 1 teaspoon chili powder

Method
 

  1. Combine tomato juice, seasoning mix, and oil; stir well and set aside.
  2. Cook ground beef in a large skillet until browned, stirring to crumble; drain.
  3. Stir in beans and 1/2 cup tomato juice mixture.
  4. Bring to a boil; cover, reduce heat and simmer 5 minutes or until mixture is thoroughly heated, stirring occasionally. Remove from heat.
  5. Place 1/4 cup beef mixture and 2 1/2 tablespoons cheese down center of each tortilla. Roll up tortillas and place seam down in lightly greased 13X9 inch baking dish.
  6. Pour remaining tomato juice mixture over casserole.
  7. Cover and bake, at 350 degrees for 30 to 35 minutes.
  8. Uncover and sprinkle with remaining cheese, bake an additional 5 minutes or until cheese melts.
  9. Peel and cube avocado; toss with lemon juice.
  10. Sprinkle avocado, lettuce and tomatoes over casserole.

Notes

Can be made ahead and cooked later.  Do not pour tomato mixture over casserole; cover and store it in the fridge until ready to cook. 
Cover the casserole and refrigerate.  When ready to cook pour over tomato mixture and following baking directions above.
To Freeze:  Bake casserole, do not add cheese.  Cool completely, wrap tightly and freeze. To cook follow above directions adding extra time if casserole not thawed.