Chicken King Ranch Mac and Cheese

Submitted by Beamer42 on July 31, 2012 - 3:38pm
Chicken King Ranch Mac and Cheese

Summary

Yield
Prep Time45 minutes
CategoryPoultry
CuisineAmerican
TagsFootball Easy

Description

This recipe is from the January 2012 Southern Living magazine.  I made a note to try this back in January, and I am kicking myself for waiting so long.  This was SO DANG GOOD!  I mean really, really, really good.  I want to eat this every day! This makes enough for about 6 people.  We ate it for dinner and I ate leftovers for lunch.  It was just as good reheated.  I could eat this every week.  I can't stop thinking about it!  Make this ASAP; I promise you will love it!

Ingredients

  • 8 oz cork screw pasta
  • 1 tbsp dried minced onion flakes
  • 10 oz rotel tomatoes undrained
  • 8 oz Velvetta Cheese
  • 3 cup Cooked Chicken
  • 1 can cream of chicken soup
  • 1/2 cup sour cream
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1 1/2 cup grated cheddar cheese

Instructions

Preheat oven to 350°.

Prepare pasta according to package directions. Drain, set aside.

In a large Dutch oven over medium-high heat, combine dried minced onion flakes, Rotel tomatoes, and Velveeta.

Stir constantly for 2 minutes, or until cheese is melted.

Stir in chicken, cream of chicken soup, sour cream, chili powder and cumin.

Add cooked pasta and stir to combine.

Spoon mixture into a lightly greased 10-in iron skillet or 9x13-inch pan.

Top with shredded cheddar cheese.

 

Bake for 25-30 minutes or until bubbly.

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