Post by JJ Judkins on Feb 25, 2012 11:19:19 GMT -6
@@@@@ Now You're Cooking! Export Format
King Ranch Chicken Mac & Cheese
Casseroles, Cheese, Southwest
8 oz Cellentani pasta; 1/2 of 16 oz package
2 tablespoon Butter
1 medium onion; diced
1 green bell pepper; diced (or red/green)
10 oz diced tomatoes and green chilies; (one can)
8 oz pasteurized prepared cheese product; (Velveeta) cubed
3 cups chicken; cooked and chopped
10 1/2 oz cream of chicken soup
1/2 cup sour cream
1 tsp. chili powder
1/2 tsp. ground cumin
1 1/2 cups cheddar cheese; shredded (6 oz)
1 tsp. Salt
Notes:
To speed things up, you can use prepared rotisserie chicken or frozen
cooked chicken from the grocery. Charlotte and I used Tyson Grilled and
Ready Southwestern Style chicken breast strips and they were quite good.
We used the whole package - 22 oz rather than the three cups the recipecalled for.
This could also be made as a one-dish meal, add peas, mushrooms, etc., and
put some Panko bread crumbs on top of the cheese before backing.
Directions:
Preheat oven to 350 degrees. Prepare pasta according to package
directions.
Melt butter in large pan over medium heat. Add onion and bell pepper and
sauté 5 minutes until tender. Stir in tomatoes and green chilies and
Velveeta; cook, stirring constantly, 2 minutes or until cheese melts. Stir
in chicken, chicken soup, sour cream, chili powder, salt, and cumin, and
mix thoroughly. Add pasta and mix until fully blended.
Spoon mixture into a lightly greased 10 inch cast iron skillet, or an 13" x
9" baking dish. Sprinkle shredded cheddar cheese on top.
Bake at 350 degrees for 25 - 30 minutes or until bubbly.
Notes: Southern Living Jan 2012
Yield: 6 Servings
Preparation Time: 0:45
** Exported from Now You're Cooking! v5.88 **
King Ranch Chicken Mac & Cheese
Casseroles, Cheese, Southwest
8 oz Cellentani pasta; 1/2 of 16 oz package
2 tablespoon Butter
1 medium onion; diced
1 green bell pepper; diced (or red/green)
10 oz diced tomatoes and green chilies; (one can)
8 oz pasteurized prepared cheese product; (Velveeta) cubed
3 cups chicken; cooked and chopped
10 1/2 oz cream of chicken soup
1/2 cup sour cream
1 tsp. chili powder
1/2 tsp. ground cumin
1 1/2 cups cheddar cheese; shredded (6 oz)
1 tsp. Salt
Notes:
To speed things up, you can use prepared rotisserie chicken or frozen
cooked chicken from the grocery. Charlotte and I used Tyson Grilled and
Ready Southwestern Style chicken breast strips and they were quite good.
We used the whole package - 22 oz rather than the three cups the recipecalled for.
This could also be made as a one-dish meal, add peas, mushrooms, etc., and
put some Panko bread crumbs on top of the cheese before backing.
Directions:
Preheat oven to 350 degrees. Prepare pasta according to package
directions.
Melt butter in large pan over medium heat. Add onion and bell pepper and
sauté 5 minutes until tender. Stir in tomatoes and green chilies and
Velveeta; cook, stirring constantly, 2 minutes or until cheese melts. Stir
in chicken, chicken soup, sour cream, chili powder, salt, and cumin, and
mix thoroughly. Add pasta and mix until fully blended.
Spoon mixture into a lightly greased 10 inch cast iron skillet, or an 13" x
9" baking dish. Sprinkle shredded cheddar cheese on top.
Bake at 350 degrees for 25 - 30 minutes or until bubbly.
Notes: Southern Living Jan 2012
Yield: 6 Servings
Preparation Time: 0:45
** Exported from Now You're Cooking! v5.88 **