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.