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King Ranch Mac & Cheese

July 11, 2014 by AmazinglyWonderful

  • 8-oz corkscrew pasta
  • 1 Tbsp dried minced onion flakes
  • 1 (10-oz.) can Rotel tomatoes (undrained)
  • 8 oz Velveeta cheese
  • 3 cups chopped cooked chicken (about one rotisserie chicken)
  • 1 (10 3/4-oz.) can cream of chicken soup
  • 1/2 cup sour cream
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1 1/2 cups shredded Cheddar cheese

Preheat oven to 350°.

Prepare pasta according to package directions. Drain, set aside.

In a large Dutch oven over medium-high heat, combine dried minced onion flakes, Rotel tomatoes, and Velveeta. Stir constantly for 2 minutes, or until cheese is melted. Stir in chicken, cream of chicken soup, sour cream, chili powder and cumin. Add cooked pasta and stir to combine. Spoon mixture into a lightly greased 10-in iron skillet or 9×13-inch pan. Top with shredded cheddar cheese.

Bake for 25-30 minutes or until bubbly.

Recipe found here – http://www.plainchicken.com/2012/07/king-ranch-mac-cheese.html


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