Recipe

Recipe Yield:

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)

In a bowl, combine 4 cups Cream Soup, salsa, tomatoes, beans, olives, cumin, and chicken.
Pour sauce mixture over cooked pasta noodles and stir to mix.
Divide pasta mixture evenly between two 2½" deep half pans. Spread each pan with 2 cups Cheese Sauce.
Cover pans and bake at 350°F until light brown and internal temperature reaches 165°F, about 30 minutes.
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.
Option: As an alternative, make White Chicken Chili Soup by eliminating pasta from recipe.