If you love the King Ranch Chicken Casserole and you also love Traditional Southern Macaroni and Cheese you cannot help but also love this "King Ranch Mac n' Cheese recipe. It's just a nice blend of the two. This casserole, with a salad and bread, is a complete meal! This recipe is not so spicy that the kids can't eat it, but you can spice it up some if you choose to by adding some cayenne and a little more hot sauce! Just adjust to your tastes. If you have teens, they will devour this!
Here is what you will need:
8 oz. rotinni or elbow pasta (penne would be good also)
3 Tbs. butter
1 medium onion, diced
1/2 large bell pepper, diced (red or green works well)
1 (10 oz.) can tomatoes with green chilies (Rotel)
1 (10 3/4 oz.) can cream of chicken soup ( can use cream of mushroom)
8 oz. Velveeta cheese, cubed
1 cup sour cream
1 cup milk
4 cups cooked, diced chicken
2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. black pepper
1/4 tsp. garlic powder
dash of hot sauce (Tabasco)
1/8 tsp. cayenne pepper ( optional)
2 cups shredded cheddar cheese
Cook pasta according to the package directions and drain well.
In a large skillet saute the onion and bell pepper until just tender. Add the can of Rotel, the cream of chicken soup, and the Velveeta. Heat on medium low until the cheese has melted, stir together well.
Temper the sour cream by adding some of the hot liquid to it. This warms it up so that will blend without curdling. Add the milk and stir.
Add the seasonings and hot sauce, the chicken, and the drained pasta. Gently stir together to mix.
Spray a nonstick 9"x13" baking pan with nonstick spray. Pour the casserole mixture in the dish and sprinkle the top with the shredded cheese!
Place in a 350 degree oven for 30 minutes! The top should be starting to brown!