INGREDIENTS
3
3 to 4-pound whole chickens, whole
1/4
Chicken, shredded (about 2 cups), cooked roasted
2
lbs Carrots, mini
1
package Corn, frozen
1
head Garlic
1 cup
Grapes
4
lbs Idaho potatoes
2
Onions, large
1
package Peas, frozen
3
lbs Yukon gold or red skin potatoes, small
2
Zucchini, medium-sized
8 cups
Chicken broth
1/2 cup
Mayonnaise
1
jar Tomatillo salsa or green salsa, store-bought
1 lb
Rigatoni or pasta
7/16 cup
Flour
1
Nutmeg
3
Salt and freshly ground black pepper
7 tbsp
Olive oil, extra-virgin
1/3 cup
Almonds
6
Croissants
8
Flour tortillas
1 stick
Butter
2 tbsp
Butter
1 cup
Heavy cream
1/2 cup
Milk
1 cup
Parmigiano reggiano cheese
1 lb
Pepper jack cheese, grated