spinach

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

Chicken and Spinach Taco Casserole

 

Chicken Taco and Spinach Casserole
Out of the oven cooked casserole

I hope you enjoy this yummy casserole.  Combining spinach and Mexican spices makes it delicious and an easy way to eat your veggies.  It goes together quickly and is full of flavor.  My husband, Bill said it was one of the best dishes I have ever made.  Now that is a sounding endorsement since I have cooked for him for over 30 years.  The corn tortillas that you tear and layer in the casserole give it a great flavor and texture.  I love casseroles, one dish meals.  I always double the recipe and make one to share or put in the freezer.  Enjoy!!!

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Chicken, garlic and chili powder
Chicken, garlic and chili powder
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Cooking chicken with garlic and chili powder
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Salsa ready for casserole dish and the Golden Blend Tortillas (combination of wheat and corn)
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First layer of casserole – 1 cup salsa
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Second layer of casserole torn tortillas
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Third layer of casserole cooked chicken
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Cooking onions, pepper and spinach for vegetable layer
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Fourth layer of casserole – the vegetables
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Fifth layer of casserole – 1/2 cup cheese then your repeat layers starting with salsa but not topping with cheese. You top with cheese after baking and let it melt from the heat of the casserole.
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Baked and ready to eat Chicken and Spinach Taco Casserole minus Bill’s serving.

 

Chicken and Spinach Taco Casserole

Delicious vegetable chicken and spinach taco cassrole
Print Recipe Pin Recipe
Servings: 8
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1 box frozen spinach, thawed and water squeezed out
  • 8 chicken tenderloins
  • 1 bell pepper cut into strips
  • 1 onion cut into strips
  • 2 cloves garlic, chopped
  • 2 teaspoons chili power
  • 1 tablespoon Canola oil
  • 6 tortillas, torn into pieces
  • 2 cups salsa, either mild or hot
  • 1 cups Mexican shredded cheese

Method
 

  1. In medium bowl, mix together chicken, garlic and chili powder
  2. In medium frying pan, cook chicken mixture till chicken is done- set aside
  3. In medium frying pan, sauté onions, bell pepper, and spinach in the canola oil
  4. In casserole dish, pour 1 cup salsa spreading across the pan
  5. Top with 1/2 of torn tortillas
  6. Top with 1/2 half chicken
  7. Top with 1/2 vegetable mix
  8. Top with 1/2 cup Mexican cheese
  9. Repeat the layers starting with the salsa but not topping with cheese.
  10. Bake at 350 degrees for 30 minutes
  11. Remove from oven and top with remaining cheese and let melt from the heat of the casserole.

Notes

This casserole freezes great.  Bake as above but do not add the final cheese on top.
To cook frozen casserole bake as above but add addition time, topping with cheese after cooking.
Always make sure when cooking a casserole that you are going to freeze to use a container that is oven and freezer safe.  Always complete cool a casserole before wrapping tightly to freeze.  I usually use aluminum foil.    Enjoy!!!