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!