4 cups shredded cooked white chicken meat
4 chicken bouillion cubes (optional)
2 (10 3/4 ounce) cans cream of chicken soup, with herbs
Fill up your 2 cans with milk
2 (15 ounce) cans great northern beans, undrained
1/2 cup chopped onions
1 (10 ounce) cans ro-tel diced tomatoes with green chilies
1 (1 1/8 ounce) packages williams white chicken chili seasoning mix
1 cup shredded cheddar cheese or 1 cup parmesan cheese
Boil chicken in water, bouillion and seasoning). Remove and shred.
In chili pan, saute onions and a little bit of seasoning. Then open all cans and mix together. Add white chicken chili mix, chicken, milk and handful of cheese. Stir well. Add more seasoning, till you like it. Simmer for 45 minutes, stirring frequently.
Sprinkle cheese on the top when serving.