king ranch chicken mac and cheese
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1/2 (16-oz.) package elbow pasta2 tablespoons butter1 medium onion, diced1 green bell pepper, diced1 (10-oz.) can diced tomatoes and green chiles1 (8-oz.) package pasteurized prepared cheese product, cubed3 cups chopped cooked chicken1 (10 3/4-oz.) can cream of chicken soup1/2 cup sour cream1 teaspoon chili powder1/2 teaspoon ground cumin1 1/2 cups (6 oz.) shredded Cheddar cheese
1. Preheat oven to 350°. Prepare pasta according to package directions.
2. Meanwhile, melt butter in a large Dutch oven over medium-high heat. Add onion and bell pepper, and sauté 5 minutes or until tender. Stir in tomatoes and green chiles and prepared cheese product; cook, stirring constantly, 2 minutes or until cheese melts. Stir in chicken, next 4 ingredients, and hot cooked pasta until blended. Spoon mixture into a lightly greased 10-inch cast-iron skillet or 11- x 7-inch baking dish; sprinkle with shredded Cheddar cheese.
3. Bake at 350° for 25 to 30 minutes or until bubbly.
Serving Size: 9-10
Number of Servings: 9
Recipe submitted by SparkPeople user RAERAE94.
2. Meanwhile, melt butter in a large Dutch oven over medium-high heat. Add onion and bell pepper, and sauté 5 minutes or until tender. Stir in tomatoes and green chiles and prepared cheese product; cook, stirring constantly, 2 minutes or until cheese melts. Stir in chicken, next 4 ingredients, and hot cooked pasta until blended. Spoon mixture into a lightly greased 10-inch cast-iron skillet or 11- x 7-inch baking dish; sprinkle with shredded Cheddar cheese.
3. Bake at 350° for 25 to 30 minutes or until bubbly.
Serving Size: 9-10
Number of Servings: 9
Recipe submitted by SparkPeople user RAERAE94.
Nutritional Info Amount Per Serving
- Calories: 332.5
- Total Fat: 9.7 g
- Cholesterol: 20.2 mg
- Sodium: 406.8 mg
- Total Carbs: 47.8 g
- Dietary Fiber: 2.7 g
- Protein: 15.6 g