King Ranch Chicken Mac and Cheese

(Courtesy of Southern Living)

Ingredients:
1/2 (16 oz.) pkg. cellentani pasta
2 Tbsp. butter
1 medium onion, diced
1 green bell pepper, diced
1 (10 oz.) can diced tomatoes and green chiles
1 (8 oz.) pkg. Velveeta, cubed
3 c. chopped cooked chicken
1 (10 3/4 oz.) can cream of chicken soup
1/2 c. sour cream
1 tsp. chili powder
1/2 tsp. ground cumin
1 1/2 c. (6 oz.) shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees.  Prepare pasta according to package directions.

Meanwhile, melt butter in a large Dutch oven over medium-high heat.  Add onion and bell pepper, and saute for 5 minutes or until tender.  Stir in tomatoes and green chiles and Velveeta; 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 until 11x7 baking dish; sprinkle with shredded Cheddar cheese.

Bake at 350 degrees for 25-30 minutes or until bubbly.

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