White Chicken Chili Mac Casserole

This recipe is a cross between chili and a casserole.  Most of the preparation is done on the stove top, but it's finished in the oven.  If you are really in a hurry or just don't want to turn that oven on, skip the baking step, cook on the stove top another 10 minutes and serve with shredded cheese!


1 White Chicken Chili Blend  (recipe in the soups eCookbook Here)
2 ½ cups water 
1 15.5-oz can Great Northern White Beans, drained
1 medium onion, chopped 
1 green pepper, chopped 
½ cup half-and-half 
1 cup sour cream 
2 pounds boneless, skinless chicken breasts cooked and cubed (see tip here)
1 8-ounce package shell macaroni, cooked and drained 
½ pound hot pepper cheese, grated  


  1. Preheat oven to 350 and prepare a 9x13 dish with nonstick baking spray.
  2. Pour chili mix, water, beans, onion and green pepper into a 2 ½ quart soup pot and bring to a simmer. Add all other ingredients except cheese and stir.
  3. Pour chili mixture the prepared baking dish and top with cheese. Bake 10 minutes uncovered until cheese is melted. Serve warm.

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