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White Chicken Chili & Pasta

White Chicken Chili & Pasta

Your customers will savor for this hearty dish. Salsa, zesty tomatoes, and a little cumin provide the zip. Pasta, cheese sauce, and chicken balance that for a taste that will appeal to everyone.

Ingredients

Recipe Yield: Two half-size steam pans, 2½
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Amount Item
1  bag Foothill Farms® Cream Soup Base (either #067 or #096), prepared as directed on package (makes 1 gallon)
1  bag Foothill Farms® Three Cheese Mac & Cheese Sauce Mix (#372), prepared as directed on package (makes ½ gallon)
16  oz salsa verde (green salsa)
1  10-oz can Ro-Tel tomatoes
1  15 1/2-oz can Great Northern beans, rinsed and drained
1/2  cup sliced black olives (optional)
2  tsp ground cumin
1  lb Cook shredded chicken
3  lbs Cooked pasta (approx 1.5 lbs dry)

Instructions

  1. In a bowl, combine 4 cups Cream Soup, salsa, tomatoes, beans, olives, cumin, and chicken.
  2. Pour sauce mixture over cooked pasta noodles and stir to mix.
  3. Divide pasta mixture evenly between two 2½" deep half pans. Spread each pan with 2 cups Cheese Sauce.
  4. Cover pans and bake at 350°F until light brown and internal temperature reaches 165°F, about 30 minutes.
  5. NOTE: Cream Soup Base Mix yields 1 gallon and Cheese Sauce Mix yields ½ gallon. This recipe uses 4 cups of each. Store remainder in tightly covered containers in refrigerator.
  6. Option: As an alternative, make White Chicken Chili Soup by eliminating pasta from recipe.
 

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