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Heat olive oil in a large, heavy pot over medium high heat. Add chicken thighs sprinkled with the poultry seasoning and brown on both sides; about 3-5 minutes each side.
Add zucchini, tomatoes, garlic, brussel sprouts, oregano, salt, pepper, and garlic seasoning. Turn down to medium heat, cover and cook, stirring occasionally, until veggies soften and sweat. About 8 minutes.
Add enough chicken broth to cover the veggies and chicken halfway. Cover pot and simmer 10 minutes.
While that is simmering, cook tortellini according to directions and drain.
Check the chicken and veggie mixture, thicken with flour to make a creamy sauce. You can add more chicken broth at this time if you want more sauce, and thicken to the consistency your family prefers.
Gently stir in tortellini, turn heat to low, and heat another 5 minutes.
Enjoy with a tossed salad, or garlic bread!
By Shannon from Lakewood, OH
Preheat oven to 350 degrees F. Combine margarine, seasonings, mayonnaise, cream cheese, and evaporated milk in large bowl; mix well. Fold in Parmesan cheese, tortellini, ham, and broccoli. Spoon into 9x9 inch casserole dish. Bake for 25 minutes. Top with chopped tomato. Bake 5 minutes longer. 8 servings.
By Robin from Washington, IA
By Connie from Oden, AR