Chicken Tortellini Bake:
Preheat oven to
ups for later. Add cooked chicken, tortellini, garlic powder and salt. Bring
I like to practically\"puree\" the onions and celery in my chopper so my kids don't notice them, but you can always keep them bigger if you like.
Place everything EXCEPT tortellini in your crock pot and cook on low all day (6-8 hours).
Either cook tortellini according to package directions and mix in before serving, or place frozen tortellini in crock one hour before serving and turn it up to high setting, but stir gently often.
Wonderful with green beans and cornbread.
Preheat the oven to 350\u00b0F. Boil the tortellini in salted water for about 12 mins. Meanwhile, beat the egg in a bowl, stir in the cream and add the parmesan. Season. Drain the tortellini, and place in a baking dish. Distribute the chicken slices evenly around the pasta, then pour the creamy cheese mixture over top. Bake for 15 mins. To serve, garnish with the chives and chopped spring onion.
Bring a saucepan of water to a boil. Cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes; drain.
Bring chicken broth to a boil in a soup pot; add cheese tortellini, reduce heat to medium-low, and cook until tortellini are cooked through and firm to the bite, about 8 minutes. Stir chicken, cream of chicken soup, half-and-half, spinach, thyme, and black pepper with the tortellini; bring to a simmer and continue cooking until hot, 7 to 10 minutes. Serve hot.
Combine chicken broth, vinegar, soy sauce and ginger in saucepan.
Bring to a simmer.
Add tortellini and bok choy stems; simmer 15 minutes, removing tortellini after it tests done.
Add bok choy leaves, chicken and onions.
Cook just until bok choy leaves wilt.
Return tortellini to soup.
Cook tortellini; drain.
Roll chicken in flour and brown; set aside.
Cook onion in butter.
Add bouillon cubes, broth, sugar and mushrooms.
Bring to slow boil and cook 5 minutes.
In large bowl, combine tortellini, chicken, mushroom mixture and sour cream.
Toss gently.
Place in lightly greased baking dish.
Cover with foil and bake at 275\u00b0 for 1 hour.
Cook tortellini 5 minutes less than package
In a large pot combine reserved chicken broth, canned chicken broth and garlic.
Add carrots and onions to pot and cook until tender.
Add chicken and cream of chicken soups;stir well.
Stir in broccoli,tortellini, and pepper.
Simmer 15 min, or until broccoli is light colored and tortellini is tender.
In a large kettle or Dutch oven combine chicken broth, seasoning packet from vegetables, tortellini and hot pepper sauce. Bring to boiling.
Add vegetables.
Return to boiling; reduce heat.
Simmer, covered, for 5 minutes.
Add chicken and cook 5 to 7 minutes more or until tortellini is al dente (tender but still slightly firm) and vegetables tender.
Cook this simple, stir-together soup in less than 15 minutes.
Cook and drain tortellini as directed.
While tortellini is cooking, heat oil
In 3 qt saucepan, melt butter.
Add carrots; saute 2-3 minutes
Add chicken and cook 5 mins until chicken is done.
Add celery and onions; cook 4-5 minutes
Dissolve bouillon cubes in water; add to soup with remaining ingredients except tortellini.
Simmer until all vegetables are tender.
Salt and pepper; add tortellini.
Heat through and serve.
In large saucepot, combine water, chicken broth, soup, chicken, onions, carrots, garlic, basil and oregano.
Bring to a boil; add tortellini.
Simmer, uncovered, for 25 to 30 minutes. Add broccoli.
Simmer an additional 5 to 10 minutes or until broccoli is tender.
Serve with cheese.
Makes 30 (1 1/2 cup servings).
Melt butter in a 5-quart pot over medium heat; cook and stir onion and garlic in melted butter until onion is translucent, about 5 minutes. Stir chicken broth and Alfredo sauce into onion mixture; cook until heated through, about 5 minutes. Stir in sour cream and cooked chicken; simmer for 15 minutes.
Mix cheese tortellini and spinach into chicken mixture, cover pot, and simmer for 20 minutes. Season with salt and pepper.
Divide soup into bowls and sprinkle with Parmesan cheese.
large stockpot cook the tortellini according to package directions. Drain
In a large pot, heat the butter until melted.
Add the carrots, celery, onions, and garlic. Saute until tender, about 8 minutes.
Add the mushrooms, fresh thyme, and Mrs Dash. Saute another 5-8 minutes.
Add the broth and heat to almost boiling.
Add the tortellini and chicken and simmer until the tortellini are cooked through (about 10 minutes).
Add the spinach leaves and simmer for 5 minutes until the spinach is wilted.
Serve hot, topped with parmesan cheese.
In large saucepan, combine water, broth, soup, chicken, onion, garlic, basil and oregano.
Bring to a boil; simmer uncovered 30 minutes.
Add tortellini and vegetables.
Simmer 10 minutes. Serve with cheese.
Simmer chicken in water, salt, pepper, celery and onion for 1 hour.
Remove chicken, cool and strain broth.
In large pan, combine broth, condensed chicken broth, cream of chicken soup, chopped onion, carrots, vermouth or water, garlic, basil and oregano.
Bring to boil.
Add cubed chicken and tortellini. Simmer, uncovered, for 30 minutes.
Add broccoli.
Simmer an additional 20 minutes.
Serve with grated Parmesan cheese.
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.
Boil water than add tortellini. Cook until semi-soft. Do not overcook. Mix the cooled tortellini with the chicken and dressing. Chill. You may need to add more dressing if desired.