King Ranch Mac and Cheese

I think King Ranch is a common casserole in everyone's house that you must have tried at least once.  I know I have.  This dish is a great adaptation that combines two yummy dishes.  This is a great cheesy recipe that makes my life easier because almost everything is in one dish.  I love when I don't have to think about making sides.  My oldest daughter thought this was the bomb, but she also thinks Mac and Cheese is a food group.  I didn't add the extra 1.5 cups of more cheddar on top.  I thought the dish was cheesy enough. Use this dish as a make ahead dish when you know you are pinched with time or bring it to a potluck!

Adapted from: Southern Living

1/2 (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 3/4-oz.) can cream of chicken soup

1/2 cup sour cream 

1 teaspoon chili powder

1/2 teaspoon ground cumin

Preparation

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 baking dish I used a 9x9

3. Bake at 350° for 25 to 30 minutes or until bubbly.