As usually I try to find twist on the usual casseroles so hubby has something to look forward to while at work. He loves king ranch chicken so I thought this would be a nice treat. He said it was good, but he likes my original king ranch chicken better. I think I have him spoiled, but least I tried something new. I also added in some cilantro as well because I had it on hand.
King Ranch Chicken Mac and Cheese
(Adapted from Southern Living)
1/2 (16-oz.) package cellentani pasta 2 tablespoons butter (I used rotini)
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
Preheat oven to 350°. Prepare pasta according to package directions.
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.
I added in some cilantro that I had on hand before adding it to the casserole dish.
Spoon mixture into a lightly greased 10-inch cast-iron skillet or 11- x 7-inch baking dish; sprinkle with shredded Cheddar cheese.
Bake at 350° for 25 to 30 minutes or until bubbly.