12 oz can Chicken
1/3 cup Frank's Red Hot Sauce
1 package Cream Cheese, softened
1/2 cup Ranch or Blue Cheese Dressing
1 1/2 cup shredded Cheddar Cheese, divided
1 bag Tortilla Chips or club crackers
Preheat toaster oven to 375.
In a bowl combine chicken and Frank's.
Add cream cheese and ranch dressing and stir to combine.
Add 1 cup cheese and stir.
Transfer to a pie pan. Sprinkle remaining cheese on top.
Bake at for 10 minutes.
Eat with Chips.
Note: You can also substitute 1 cup shredded rotisserie chicken for the canned chicken.
2 Tablespoons Oil
2 Tablespoon Butter
19 oz Hot Italian Sausage
1 Onion, thinly sliced
3 cloves Garlic, minced
2 Tablespoons Tomato Paste
4 Tablespoons Flour
1/2 Tablespoon Salt
1 teaspoon Pepper
32-64 oz Chicken Broth
19 oz package frozen Tortellini
1 can Fire Roasted Diced Tomatoes, undrained
1 teaspoon Italian Seasoning
10 oz package Spinach, chopped
1/2 cup Heavy Whipping Cream
Heat oil and butter in a large cast iron pan over medium heat. Add sausage and cook 4 minutes each top and bottom sides. Then 2 minutes on each of the curvy sides. I use a splatter guard on top of the pan to keep splatters to a minimum. Remove to a plate lined with a paper towel to soak up grease. Let rest 5-10 minutes before slicing sausage.
In the same cast iron pan saute onions and garlic in the sausage juice. When onions are cooked add Tomatoe paste and stir to combine a little. Add flour, salt, and pepper and stir.
Slowly add 32 oz of broth to the pan, stir.
Pour everything from cast iron skillet into a soup pan. Bring to a boil. Add Tortellini, Tomatoes, and Italian Seasoning to soup pan. If you think it needs more broth add now. Return to a boil. Reduce heat and simmer for 10 minutes. Stir in spinach, sliced sausage, and heavy cream.
