Description
A perfect comfort food dish combining the creamy goodness of mac and cheese with the zesty flavors of King Ranch Chicken. This cheesy, hearty casserole is loaded with tender chicken, flavorful spices, and crunchy tortilla chips, making it an absolute crowd-pleaser for family dinners or potlucks.
Ingredients
Units
Scale
Main Ingredients
- 8 oz. small elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium sweet yellow or yellow onion, diced
- 1 green bell pepper, diced
- 1 (10 oz.) can diced tomatoes with green chilies (hot or mild), undrained
- 8 oz. Velveeta cheese, cubed
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 10.5 oz. cream of mushroom soup
- 1/2 cup sour cream
- 3–4 cups cooked chicken, cubed (rotisserie works well)
- 1 cup crushed tortilla chips
- 2 cups shredded sharp cheddar cheese, divided into 2 (1-cup) portions
Garnish (Optional)
- Fresh cilantro, chopped
- Additional tortilla chips
Instructions
- Preheat the Oven
Preheat your oven to 350°F. Prepare a 2-quart baking dish by spraying it evenly with non-stick cooking spray. - Cook the Pasta
Cook the elbow macaroni according to the package directions until it is al dente. Drain and set aside. - Sauté the Vegetables
In a large Dutch oven, heat the butter and olive oil over medium-high heat. Sauté the diced onion and green bell pepper until the bell pepper is soft and the onion turns translucent. - Melt the Cheese and Add Spices
Stir in the can of undrained diced tomatoes with green chilies, Velveeta cheese cubes, chili powder, and ground cumin. Cook over medium-low heat, stirring frequently, until the Velveeta cheese is fully melted. - Combine Remaining Ingredients
Remove the pot from heat and fold in the cream of mushroom soup, sour cream, cubed chicken, 1 cup of shredded sharp cheddar cheese, and the cooked pasta. Mix the ingredients thoroughly to ensure everything is evenly distributed. - Assemble the Casserole
Transfer the pasta mixture into the greased baking dish. Evenly distribute the crushed tortilla chips over the top, then sprinkle the remaining 1 cup of shredded cheddar cheese over the chips. - Bake the Casserole
Bake the casserole in the preheated oven for 30-40 minutes, or until the center is bubbling and the cheese on top is melted and golden. - Rest and Garnish
Remove the casserole from the oven and let it rest for 5 minutes to set. If desired, garnish with chopped fresh cilantro and an extra handful of crushed tortilla chips for added crunch. - Serve and Enjoy
Serve the casserole warm and enjoy this flavorful cheesy delight with your loved ones!
Notes
- For a smoky flavor, consider using fire-roasted tomatoes instead of standard diced tomatoes with green chilies.
- You can also substitute cooked ground beef or turkey for the chicken if desired.
- To add heat, opt for hot diced tomatoes with chilies or add a few diced jalapeños.
- Use different types of cheese for variation, like Pepper Jack for a spicier kick.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, bake in the oven covered with foil until warmed through.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 490
- Sugar: 5g
- Sodium: 980mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
