King Ranch Chicken Mac and Cheese

  • Cook Time: 55min
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • <8 oz. pkg. small elbow macaroni

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 medium sweet yellow or yellow onion, diced
  • 1 green bell pepper, diced
  • 1 (10 oz.) can diced tomatoes w/green chilies (hot or mild), undrained
  • 8 ounces Velveeta cheese, cubed
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 (10 ¾ oz.) can cream of mushroom or chicken soup
  • ½ cup sour cream
  • 3-4 cups cooked chicken, cubed (rotisserie works well)
  • 1 cup crushed tortilla chips
  • 2 cups shredded sharp cheddar cheese, divided into 2 (1-cup) portions
  • Garnish (optional)
  • 1 (10 oz.) can diced tomatoes w/green chilies, drained
  • fresh cilantro, chopped

  1. Instructions
  2. Preheat oven to 350°F. Spray a 2-quart baking dish with cooking spray.
  3. Cook pasta per package directions to al dente and drain.
  4. While pasta cooks, heat butter and oil in a large Dutch oven, over med-high heat. Sauté onion and green bell pepper until pepper is tender and onion is translucent.
  5. Stir in the undrained can of tomatoes, Velveeta, chili powder and cumin. Cook and stir 1-2 minutes over medium-low heat until cheese melts.
  6. Remove from heat and add the creamed soup, sour cream, chicken, 1-cup shredded cheese and strained hot pasta. Stir well.
  7. Pour the prepared pasta mixture into the greased casserole dish. Cover with crushed tortilla chips. Sprinkle 1-cup shredded cheese on top and bake at 350°F 30-40 minutes or until casserole is bubbly in the middle.
    Remove from oven and allow the casserole to rest 5 minutes.
  8. If desired, garnish with drained green-chili tomatoes, chopped cilantro and more crushed tortilla chips.
  9. Enjoy!