September 26, 2013

King Ranch Mac & Cheese {recipe swap}

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!

Miz Helen’s Country Cottage


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