King Ranch Mac & Cheese
1 Package rotini pasta
2 Tablespoon butter
1 Medium onion, diced
1 Green bell pepper, diced
1 Can Rotel, diced tomatoes and chiles
8 Ounce Velveeta, cubed
3 Cups marinated shredded cooked chicken*
1 Can cream of chicken soup
½ Cup sour cream
1 Teaspoon chili powder
½ Teaspoon ground cumin
2 Cups shredded sharp cheddar
*Marinate your chicken in Italian dressing, or comparable marinade, for 24 hours. I use 2 large chicken breasts. Boil chicken breasts for 15 minutes, cool and shred.
Preheat oven to *350. Cook pasta al dente, according to package directions.
Melt butter in a large dutch oven over med-high heat, add onion and pepper. Saute 5 minutes or until tender. Stir in Rotel and Velveeta; cook, stirring constantly, until cheese melts.
Stir in chicken and next 4 ingredients, and cooked pasta, and stir until blended. Spoon mixture into lightly greased baking pan and sprinkle with cheddar cheese.
Bake at 350* for 30 minutes.
Comfort food at its finest (and the kids will eat it too!)
Thanks for visiting!