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Ingredients
US|METRIC
4 SERVINGS
- 6 cups chicken stock (total, home made or low sodium)
- 4 cups tomatillo salsa (roasted, or salsa verde)
- 4 cups chicken (cooked and shredded or cubed)
- 4 cups cooked pasta
- 1/2 cup butter
- 1/2 cup flour
- 2 cups Mexican cheese (grated)
- 12 oz. fat free milk
- 2 cups chicken stock (from soup pot)
- granulated garlic
- onion
- 1 tsp. black pepper
- 1 dash thyme
- salt (to taste)
- chicken
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