Creamy Chicken and Broccoli Casserole

I ran across this recipe a couple of months ago but haven't had time to try it out.  Since I am tied to one place for 7 or so hours a day, I am working on my grocery shopping list and my menu for next week.  The hubs requested taco salad so we will have that two nights and I needed something for the other night with leftovers and I remembered this recipe.  It is from Pearls, Handcuffs, Happy Hour.  My mouth is watering just thinking about it.  Thank you PHH and pinterest!!

CREAMY CHICKEN & BROCCOLI CASSEROLE

3 chicken breasts, cooked & shredded

2 cans of cream of chicken soup

1 cup of mayo

1 cup shredded cheddar cheese

1 cup colby & monterrey jack cheese

1 bag frozen broccoli,thawed and chopped

salt & pepper to taste

Cook chicken & shred

Mix all ingredients together

Transfer mixture to a lightly greased 2 qt. casserole dish & heat oven to 375

Cook for 30 minutes or until bubbly

Serve with rice

Tomato and Tortellini Soup

As I have cruised around on Pinterest looking for yummy food (because I have had a lot of time to do that) I ran across this recipe from Taste of Home and thought it sounded really good (and pretty easy).  It may be a few weeks before I have time to try it but it is on our "To Try" list.

Prep/Total Time: 25 min.

Yield: 10 Servings

10 15 25
Ingredients

• 1 package (9 ounces) refrigerated cheese tortellini
• 2 cans (10-3/4 ounces each) reduced-sodium condensed tomato soup, undiluted
• 2 cups vegetable broth
• 2 cups 2% milk
• 2 cups half-and-half cream
• 1/2 cup chopped oil-packed sun-dried tomatoes
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 cup shredded Parmesan cheese
• Additional shredded Parmesan cheese, optional

Directions

• Cook tortellini according to package directions.
• Meanwhile, in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings. Heat through, stirring frequently. Drain tortellini; carefully add to soup. Stir in cheese. Sprinkle each serving with additional cheese if desired. Yield: 10 servings (2-1/2 quarts).