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1
King Ranch Chicken Mac and Cheese
Submitted by Definitely Leopard on January 17, 2013 in Main Courses, Poultry
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- 8 ounces, weight Elbow Pasta
- 2 Tablespoons Butter
- 10 ounces, weight Ro*Tel Diced Tomatoes And Green Chilies
- 8 ounces, weight Velveeta, Cubed
- 3 cups Cooked Chicken Shredded
- 10-¾ ounces, weight Cream Of Chicken Soup
- ½ cups Sour Cream
- 1 teaspoon Chili Powder
- ½ teaspoons Ground Cumin
- 1-½ cup Cheddar Cheese, Shredded
Preparation Instructions
Preheat oven to 350 F. Spray a 9″x13″ baking dish with cooking spray.
Prepare pasta according to package directions. When done, drain it.
Meanwhile, melt butter in a large pot over medium-high heat. Add in Rotel and Velveeta. Cook, stirring constantly, for 2 minutes or until cheese melts.
Stir in chicken, soup, sour cream, chili powder and cumin. Add the cooked and drained pasta and stir. Spoon mixture into the prepared baking dish; sprinkle with cheese.
Bake for 20 minutes.
Adapted from Southern Living.
