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.
|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.