King Ranch Chicken Mac N Cheese
Who doesn't love homemade mac n cheese? Well, in this amazing recipe, we not only have a unique way of fixing an old favorite, but it also involves your favorite things: Chick N' Skin! This King Ranch Chicken Mac N Cheese recipe will truly please everyone at your table.
Ingredients
16 oz package elbow pasta
2 tablespoons butter
1 medium onion, diced
1 green bell pepper, diced
1 10 oz can diced tomatoes and green chilies (Rotel)
1 8 oz package of Velveeta, cubed
3 cups chopped, cooked chicken
1 10 ¾ oz can cream of chicken soup
½ cup sour cream
1 teaspoon chili powder
½ teaspoon ground cumin
1 ½ cups (6 oz) shredded Cheddar cheese
Original Chick 'N Skins – about 5-6 pieces, crushed
Directions
Preheat oven to 350 degrees. Cook pasta according to the directions on the package. While pasta is cooking, melt the butter in a larger Dutch oven over a medium-high heat. Add in the onion and bell pepper and then saute for 5 minutes. Stir in the tomatoes and green chilies (Rotel) and the Velveeta then stir constantly to prevent sticking, about 2 minutes (or until the cheese is melted). Now, stir in the chicken, the cream of chicken soup, the sour cream, the chili powder and the ground cumin. Once blended, stir in the hot cooked pasta until well blended. Now that everything is blended, spoon into a lightly greased 10-inch skillet or 11X7 baking dish. Sprinkle with shredded Cheddar cheese. Bake about 5 minutes or until cheese is melted. Remove from oven and sprinkle with crushed Chick 'N Skins.
Ingredients
16 oz package elbow pasta
2 tablespoons butter
1 medium onion, diced
1 green bell pepper, diced
1 10 oz can diced tomatoes and green chilies (Rotel)
1 8 oz package of Velveeta, cubed
3 cups chopped, cooked chicken
1 10 ¾ oz can cream of chicken soup
½ cup sour cream
1 teaspoon chili powder
½ teaspoon ground cumin
1 ½ cups (6 oz) shredded Cheddar cheese
Original Chick 'N Skins – about 5-6 pieces, crushed
Directions
Preheat oven to 350 degrees. Cook pasta according to the directions on the package. While pasta is cooking, melt the butter in a larger Dutch oven over a medium-high heat. Add in the onion and bell pepper and then saute for 5 minutes. Stir in the tomatoes and green chilies (Rotel) and the Velveeta then stir constantly to prevent sticking, about 2 minutes (or until the cheese is melted). Now, stir in the chicken, the cream of chicken soup, the sour cream, the chili powder and the ground cumin. Once blended, stir in the hot cooked pasta until well blended. Now that everything is blended, spoon into a lightly greased 10-inch skillet or 11X7 baking dish. Sprinkle with shredded Cheddar cheese. Bake about 5 minutes or until cheese is melted. Remove from oven and sprinkle with crushed Chick 'N Skins.
