King Ranch Chicken Mac and Cheese


  • 1/2 16-ounce package cellentani pasta
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 1 10-ounce can diced tomatoes and green chiles
  • 1 8-ounce package pasteurized prepared cheese product, cubed
  • 3 cups chopped cooked chicken
  • 1 10 3/4-ounce can cream of chicken soup
  • 1/2 cup sour cream
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 1/2 cups (6 ounces) 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.
  3. Add onion and bell pepper, and sauté 5 minutes or until tender.
  4. Stir in tomatoes and green chiles and prepared cheese product; cook, stirring constantly, 2 minutes or until cheese melts.
  5. Stir in chicken, next 4 ingredients, and hot cooked pasta until blended.
  6. Spoon mixture into a lightly greased 10-inch cast-iron skillet or 11-inch-by-7-inch baking dish; sprinkle with shredded Cheddar cheese.
  7. Bake at 350° for 25 to 30 minutes or until bubbly.

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