King Ranch Chicken Mac and Cheese

• 8 ounces, weight Elbow Pasta
• 2 Tablespoons Butter
• 10 ounces, weight Ro*Tel Diced Tomatoes And Green Chilies
• 8 ounces, weight Velveeta, Cubed
• 3 cups Cooked Chicken Shredded
• 10- 3/4 ounces, weight Cream Of Chicken Soup
• 1/2 cups Sour Cream
• 1 teaspoon Chili Powder
• 1/2 teaspoons Ground Cumin
• 1- 1/2 cup Cheddar Cheese, Shredded

1. Preheat oven to 350 F. Spray a 9x13 baking dish with cooking spray.
2. Prepare pasta according to package directions.
3. When done, drain it.
4. Meanwhile, melt butter in a large pot over medium-high heat.
5. Add in Rotel and Velveeta.
6. Cook, stirring constantly, for 2 minutes or until cheese melts.
7. Stir in chicken, soup, sour cream, chili powder and cumin.
8. Add the cooked and drained pasta and stir.
9. Spoon mixture into the prepared baking dish; sprinkle with cheese.
10. Bake for 20 minutes.
11. Adapted from Southern Living.

pasta, butter, tomatoes, weight velveeta, chicken, cream of chicken soup, sour cream, chili powder, ground cumin, cheddar cheese

Taken from tastykitchen.com/recipes/main-courses/king-ranch-chicken-mac-and-cheese/ (may not work)