King Ranch Chicken Mac and Cheese

Name: King Ranch Chicken Mac and Cheese
Total time: 45 min
Ingredients: .5 (16-oz.) package cellentani pasta; 2 tablespoons butter; 1 medium onion, diced; 1 green bell pepper, diced; 1 (10-oz.) can diced tomatoes and green chiles; 1 (8-oz.) package pasteurized prepared cheese product, cubed; 3 cups chopped cooked chicken; 1 (10 ¾-oz.) can cream of chicken soup; .5 cup sour cream; 1 teaspoon chili powder; .5 teaspoon ground cumin; 1.5 cups (6 oz.) shredded Cheddar cheese

4.4

(10)

10 Reviews

Two of the South's favorite casseroles just came together in the ultimate skillet dinner.

By Southern Living Editors

Updated on July 20, 2021

Active Time:

20 mins

Total Time:

45 mins

Yield:

6 serves

Prepare to be amazed: Two of the South's favorite casseroles just came together in the ultimate skillet dinner. If you haven't already met, allow us to introduce you to King Ranch Chicken Mac and Cheese. It has the rich, creaminess you expect from your favorite macaroni and cheese recipe, paired with the robust flavor of classic King Ranch Chicken Casserole. What's not to love? To keep things simple and cut down on prep time, the recipe calls for a number of convenience products like pasteurized prepared cheese product and cream of chicken soup. If you're really short on time, consider picking up a rotisserie chicken and buying pre-shredded cheese also. Follow these shortcuts and you're guaranteed to get this crowd-pleasing casserole on the table in a snap. The casserole only bakes for 25 to 30 minutes—just enough time for you to kick your feet up and enjoy the smells wafting from your oven.

King Ranch Chicken Mac and Cheese — Jennifer Davick

Ingredients

½ (16-oz.) package cellentani pasta
2 tablespoons butter
1 medium onion, diced
1 green bell pepper, diced
1 (10-oz.) can diced tomatoes and green chiles
1 (8-oz.) package pasteurized prepared cheese product, 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

Directions

Preheat oven to 350°F. Prepare pasta according to package directions.
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.
Bake at 350°F for 25 to 30 minutes or until bubbly.

Jennifer Davick