Notes
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Ingredients
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1/2 (16-oz.) package cellentani pasta (I couldn't find this at Wally World, so I used ¾ of a 16-oz. box of elbow macaroni)
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2 tablespoons butter
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1 medium onion, diced
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1 green bell pepper, diced
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1 (10-oz.) can diced tomatoes and green chiles (I used the "mild" Rotel to make this more Heathen-friendly)
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1 (8-oz.) package pasteurized prepared cheese product, cubed
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3 cups chopped cooked chicken
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1 (10 3/4-oz.) can cream of chicken soup
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1/2 cup sour cream
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1 teaspoon chili powder
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1/2 teaspoon ground cumin
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1 1/2 cups (6 oz.) shredded Cheddar cheesePreparation
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1. Preheat oven to 350°. Prepare pasta according to package directions.
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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 10-inch cast-iron skillet or 11- x 7-inch baking dish; sprinkle with shredded Cheddar cheese.
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3. Bake at 350° for 25 to 30 minutes or until bubbly.
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