Start a large pot of salted water to boil over high heat for pasta.Fresh chopped cilantro and lime wedges for garnish.1 cup sour cream (plus more for topping).1 cup shredded Queso Mexican cheese (plus more for topping).2 packets of McCormick White Chicken Chili seasoning mix (1.25 oz each).1 box of medium sized shell pasta, 16 oz.2 2/3 cups Randall Great Northern Beans.Then, take them out, shred them with a fork, and add them to the chili. If you have a few extra chicken breasts available, however, you can use them as well! Toss them in a crockpot or pressure cooker with some of the seasonings until they a cooked all the way through. We’ve even included a few easy shortcuts to save you prep time, such as using an already cooked rotisserie chicken and easy seasoning packets. This recipe is also an absolute winner at any football party or tailgate! This creamy, cheesy remix is ready in about 30 minutes and is sure to please even the pickiest eaters at dinner time. So, we’re willing to bet you’ll love this new spin on our classic just as much. Humbly, there’s no arguing that our White Chicken Chili recipe is what we’re famous for, due to the perfect combination of our creamy great northern beans and chicken. Our recipe developer Rachel has taken chili mac to the next level by combining the “mac” with a rich and creamy white bean chicken chili instead! When the temperature starts dropping, the days get shorter, and the snow starts falling, that is when you know you are in the heart of chili season and the absolute perfect time to whip up some delicious and hearty chili mac! Chili and macaroni are one of those simply unbeatable food combinations, right up there with ham and beans, peanut butter and jelly, and so many others!
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