Monday, January 2, 2012

King Ranch Chicken Mac and Cheese

I made this for dinner tonight, and it was so yummy! I got the recipe from Southern Living, and tweaked it a bit.


You will need:
  • 1 1/2 cups (uncooked) of elbow pasta
  • 3 tbsp. of butter
  • 1 onion, diced
  • 1 can of Rotel
  • 8 oz. of Velveeta cheese
  • 1 large cooked chicken breast, shredded
  • 1 can (10 3/4-oz.) of cream of chicken soup
  • 1/2 cup of sour cream
  • 1 tsp. of chili powder
  • 1/2 tsp. of cumin
  • Shredded cheddar cheese
1. Preheat oven to 350. Cook and shred chicken, and prepare pasta.
2. In a large saucepan, melt butter over medium heat. Add onion and stir until tender. Stir in Rotel and Velveeta, stirring constantly, until cheese melts. Stir in chicken, next 4 ingredients, and hot cooked pasta until blended.
3. Spoon mixture into a lightly-greased 10-inch cast-iron skillet. Sprinkle with shredded cheddar cheese.
4. Bake at 350 for 25 minutes or until cheese is bubbly.


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