One thing I love about winter is curling up in a blanket with a sketch book and full stomach. I love warming, comfort foods and there are three recipes that are always my go to meal! I like to try new recipes, but I always find myself returning to my favorites! If you're like me and plan on spending your weekend cozied up by the fire, try these super easy comfort foods for dinner! 

Creamy Tomato Tortellini Soup

Ingredients

• 2 whole large Cloves Garlic
• 1 tsp Onion powder
• 1/4 cup Sun dried tomatoes
• 2 cups Chicken stock
• 2 10 3/4 oz Cans Tomato soup, Condensed
• 1 whole 9 Oz Package Cheese filled tortellini
• 1 tbsp Italian seasoning
• 1/2 tsp Pepper
• 1/2 tsp Salt
• 2 tbsp Olive oil
• 2 cups Half-and-half
• 1/2 cup Parmesan cheese

Directions:

1. In a large pot saute garlic with the olive oil.
2. When the garlic is done, add tomato soup, tomatoes (I like mine without sun dried tomatoes) half and half, chicken stock and spices.
3. Bring to a simmer.
4. Once simmering, drop tortellini into the soup. Cook according to the package directions.
5. After tortellini are cooked, ladle soup into bowls and top with parmesan cheese. I usually cut this recipe in half. 

Bacon Chicken Ranch Pasta

Ingredients

• 1 pound mostaccioli or other short pasta (I like rotini)
• 6 strips of bacon, diced
• 1 tablespoon butter
• 2 boneless skinless chicken breast halves, cut into bite-size pieces
• 2 tablespoons all-purpose flour
• 1 packet ranch dressing mix (I would recommend Hidden Valley)
• 2 cups milk
• 1 cup shredded cheddar cheese
• salt and pepper to taste

Directions:

1. Cook pasta according to package directions in boiling salted water; drain, return to pot, and keep warm.
2. Meanwhile, cook bacon in a large skillet over medium heat until crisp. Drain on paper towels. Drain all but one tablespoon of bacon drippings from the pan. 
3. Season the chicken with salt and pepper. Add the butter to the reserved bacon drippings, then add the chicken to the same skillet. Cook until tender, no longer pink, and slightly browned.
4. Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly. Stir in the milk, and cook, stirring occasionally, until thickened and bubbly. Stir in the cheddar cheese and half of the reserved bacon; cook and stir until the cheese is melted. Taste for seasoning and adjust as needed. 
5. Add the cheese sauce to the reserved pasta and stir to combine. Serve each plate of pasta with more bacon sprinkled over the top. 

Biscuit Casserole

Ingredients

• 1 small onion 
• 1 1/2 teaspoons butter
• 2lbs chopped cooked chicken breasts or 2 lbs boneless skinless chicken thighs
• 1 (10 3/4 ounce) can cream of chicken soup
• 1/2 cup mayonnaise 
• 1 cup milk 
• 1/2 cup chopped pimiento or 1/2 cup sauteed red bell peppers or 1/2 cup jarred roasted red pepper
• 1 1/2 cups shredded mild cheddar cheese 
• refrigerated biscuit

Directions

1. Preheat oven to 350.
2. Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish.
3. Chop the onion.
4. Heat butter in a small nonstick skillet and saute until tender.
5. Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish.
6. Bake for 15 minutes and remove from oven.
7. Sprinkle 1 cup of the cheese over the baked mixture.
8. Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them.
9. Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.