A Recipe a Week

Okay I am back on track with my recipe a week!  I will do 2 this week.  Chicken Tortellini Soup and Ice Box Pie.

Chicken Tortellini Soup

4 cups water

4 cups cooked chicken or 4 10 oz canned chicken (I do this cause it saves tons of time, plus my chicken cooking pot is my soup pot so it makes for a lot of in between cleaning)

2 (10 1/2 oz) cans cream of chicken soup

1 1/2 cups chopped onion

1 clove minced garlic

3/4 teaspoon basil

3/4 teaspoon oregano

1 (16 oz) bag frozen mixed vegetable broccoli, carrots, and cauliflower

1 (8 oz) package dry cheese tortellini (this is with the regular pasta not in the fridge section

optional topping of parmesan cheese and diced tomatoes

In large saucepot combine water, chicken broth, chicken, cream of chicken soup, onion, garlic, basil and oregano.

Cover and bring to a boil.

Reduce heat to low; add vegetables and tortellini.

Cover and simmer 20 minutes.

Garnish with cheese and diced tomatoes.

This makes a HUGE pot!! We can eat on it forever! I make it a lot for church pot luck because it makes so much!

Ice Box Pie

1 box chocolate instant pudding

1 tub cool whip

1 ready made graham cracker crust

package chopped pecans

Make pudding according to instruction on box. Pour into crust. Cover and let sit for a bit. Top with cool whip and pecans. Refrigerate for at least 2 hours before serving.

OH and an extra since fruit is so yummy right now! 

Best Fruit Dip EVER

1 jar marshmallow creme

1 block cream cheese

Blend together and serve with any type of fresh fruit!