Chicken Mozzarella

1 T Olive Oil
2/3 cup Bisquick
2 T grated Parmesan Cheese
2 tsp Italian Seasoning
1 tsp paprika
1/4 tsp pepper
6 lg. Chicken Breast halves
3/4-1 cup shredded Mozzarella Cheese
2/3 cup marinara sauce
1 T fresh chopped parsley
cooked pasta or rice

Preheat oven to 425 degrees. Brush bottom of 9x13 inch dish with oil. Mix Bisquick, Parmesan, Italian seasoning, paprika and pepper; coat chicken with mixture and arrange in pan. Bake 45 minutes. Turn chicken and pour marinara sauce on top; sprinkle with mozzarella and bake until cheese is melted, about 5 minutes. Sprinkle with parsley, if desired. Serve with angel hair or other thin pasta, or rice.

Freezer meal instructions: Remove from freezer and thaw. Bake at 425 degrees for 20 minutes until chicken is cooked through. I already cooked the chicken for 30 minutes so the 20 minutes is just to finish and reheat. Cook pasta and serve chicken over warm pasta. Enjoy!

Chicken Tortellini Soup

1 - 9oz pkg filled chicken tortellini

2 Tbs. olive oil

3 cloves garlic

6 cups chicken broth

1 cup water

1 tsp. Italian seasoning

1 carrot

4 cups thinly sliced fresh spinach leaves

1/4 cup shredded parmesan

1/8 tsp. freshly ground pepper

12 oz shredded chicken

1/2 cup diced onions

Heat olive oil in large sauce pan over medium heat. Add garlic and onion. Cook stirring for one minute. Add broth, water and Italian seasoning; bring to a boil. Add pasta and carrot and chicken; reduce heat to medium. Cook for eight minutes. Stir in spinach. Cook for one to two minutes. Sprinkle with cheese and pepper. Serve immediately.

FREEZER MEAL INSTRUCTIONS:
Prepare soup according to directions above.  Do NOT add the parmensan cheese.  Put into individual bags and freeze.  When ready to serve, remove from freezer and thaw.  Reheat on stovetop.  Sprinkle with parmensan cheese and serve.