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Ingredients
- 8 oz. cavatappi pasta
- 2 Tbs. butter
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 (10 oz.) can diced tomatoes w/ green chiles
- 8 oz. Velveeta, cut into chunks
- 3 c. chopped, cooked chicken
- 1 (10 3/4 oz.) can cream of chicken soup
- 1/2 c. sour cream
- 1 tsp. chili powder
- 1/2 tsp. ground cumin
- 6 oz. sharp cheddar cheese, shredded
Preparation
Step 1
Preaheat oven to 350° F. Grease an 11"x7" dish or a 10" cast-iron skillet. Cook pasta according to package directions; drain and reserve.
Meanwhile, melt butter in a large Dutch oven over medium-high heat. Add onion and bell pepper and saute until tender, 3-5 minutes.
Stir in tomatoes w/ green chiles and Velveeta; cook, stirring constantly until Velveeta melts, 2-3 minutes. Stir in chicken, cream of chicken soup, sour cream, chili powder, and cumin along with the reserved pasta. Pour or spoon into prepared pan and sprinkle with the shredded cheese.
Bake for 25-30 minutes or until bubbly.