King Ranch Chicken Mac and Cheese

Yield:

Makes 6 servings

 

Ingredients

1/2 (16-oz.) package cellentani pasta

2 tablespoons butter

1 medium onion, diced

1 green bell pepper, diced

1 (10-oz.) can diced tomatoes and green chiles

1 (8-oz.) package pasteurized prepared cheese product, cubed

3 cups chopped cooked chicken

1 (10 3/4-oz.) can cream of chicken soup

1/2 cup sour cream

1 teaspoon chili powder

1/2 teaspoon ground cumin

1 1/2 cups (6 oz.) shredded Cheddar cheese

Preparation

1. Preheat oven to 350°. Prepare pasta according to package directions.
2. Meanwhile, melt butter in a large Dutch oven over medium-high heat. Add onion and bell pepper, and sauté 5 minutes or until tender. Stir in tomatoes and green chiles and prepared cheese product; cook, stirring constantly, 2 minutes or until cheese melts. Stir in chicken, next 4 ingredients, and hot cooked pasta until blended. Spoon mixture into a lightly greased 10-inch cast-iron skillet or 11- x 7-inch baking dish; sprinkle with shredded Cheddar cheese.
3. Bake at 350° for 25 to 30 minutes or until bubbly.