King Ranch Mac & Cheese

By SSmith

Ingredients

• 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

Preparation

Step 1

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 9x13-inch pan. Top with shredded cheddar cheese.

Bake for 25-30 minutes or until bubbly