Mom’s White Chicken Chili

6 replies on “Mom’s White Chicken Chili”

Regular baked chicken gives more control over the salt content so that is an advantage to consider. Sometimes those Rotisserie chickens are a little salty! We did baked chicken last time and it was delicious. The Rotisserie is mostly a time saver, and I am referring to the ones on hot plates in any grocery deli.

We ate this dish over two days, never got old. On the second day we did a side platter of corn chips toasted with melted cheese on top and used the base as a dip of a sorts, which worked really well. I could see going seafood with this recipe instead of chicken also, like, some nice white fish, maybe prawn.

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