Recipe of The Week {King Ranch Mac N' Cheese}



Ingredients

• 1/2 (16-oz.) package cellentani pasta
• 2 tablespoons butter
• 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

Preparation

1. 1. Preheat oven to 350°. Prepare pasta according to package directions.
2. 2. 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. Spoon mixture into a lightly greased 10-inch cast-iron skillet or 11- x 7-inch baking dish; sprinkle with shredded Cheddar cheese.
3. 3. Bake at 350° for 25 to 30 minutes or until bubbly.

This receipe was in my December issue of Southern Living after seeing the yummy picture on the front of the magazine I knew I had to make it!!

It was definitely husband approved!! Now I am on the search for a cast iron skillet!!

Xoxo,

"E"