King Ranch Chicken Mac& Cheese

King Ranch Chicken Mac & Cheese

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

Instructions: 

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.