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Sunday, March 11, 2012

Chicken Tortellini Casserole by Beth

1 pkg (18-19 oz) frozen cheese filled tortellini
8 oz.  Mexican blend shredded cheese, divided
2-3 c. cooked chicken, shredded or cubed
¾ c. onion, chopped
2 T. butter
2 T. flour
1 T. chicken bouillon granules
1 ¾ c. chicken broth
1 can cream of chicken soup
1 can (4 oz) mushrooms, drained
½ c. sour cream

Put frozen tortellini in boiling water for about 3-5 min, drain.  Place in bottom of greased 9x13 pan.  On top of noodles, sprinkle ½ c. cheese and then chicken.  Cook onion in saucepan with butter until tender, add flour.  Gradually whisk in bouillon and chicken broth and bring to boil over medium heat.  Boil for 2 min.  Add soup, mushrooms, sour cream and 1 c. cheese.  Pour sauce over chicken/noodles, sprinkle with remaining ½ c. cheese.  Cover pan with a layer of plastic wrap and a layer of aluminum foil.  Freeze.

Serving Day:
Thaw completely.  Bake at 350 for 45 min. or until golden and bubbly.


  1. This was a good first meal Beth! Thanks for making it!

  2. Very good meal. Some family members didn't care for the large chunks of mushrooms, but overall excellent meal.

    1. Good, but way too salty. I think I will take out the bouillon.