Thanksgiving is just 7 days away and we all look forward to the food right? Green bean casserole, collard greens, candied yams, onions, sweet tea, pecan pie and home made wine... oh wait... I just got caught up in a Zac Brown Band song! Anyway, we love food and Thanksgiving is the time to get busy with it. There is, however, another time I love to get busy with food:  Alabama Game Day Saturdays! The regular season is almost over. We still have W. Carolina and Auburn to play at home and this will require some tailgating. I have mentioned before my love of tailgate food. Now that the weather seems to be cooling off a little, I have introduced an old favorite to our tailgating menu that is perfect for these brisk Saturdays in November. It's quick and easy!

McCormick's White Chicken Chili! Here is the recipe I use straight from (The recipe is also on the back of the pack of McCormick Seasoning)

McCormick's White Chicken Chili

Ready in 20 minutes. Chicken, white beans and green chiles in a zesty sauce. Enjoy chili with a burst of fresh flavor!

Prep Time: 5 minutes
Cook Time: 15 minutes
Makes 4 servings.

1 pkg. McCormick Seasoning Mix
1 tbsp. oil
1 lb. boneless skinless chicken breasts, cut into 1/2-inch cubes
1 cup water
1 can (15 to 16 oz.) white beans, un-drained
Assorted Toppings: shredded cheese, chopped avocado, chopped cilantro or sour cream

1. HEAT oil in large skillet on medium heat. Add chicken; cook and stir 3 to 5 minutes or until no longer pink.

2. STIR in Seasoning Mix, water and beans. Bring to boil. Cover. Reduce heat and simmer 10 minutes or until chicken is cooked through, stirring occasionally. Serve with toppings, if desired.

* I added a chicken bouillon cube to all the ingredients just for the heck of it and when I dip my bowl, I like to garnish with the biggest green onion I can find and top with a little shredded cheddar cheese! Enjoy!