Ingredients:
1/2 ( 16 oz. pkg) pasta cooked ( I used Shells)
2 tablespoons butter
1 medium onion, diced
1 green bell pepper, diced
1 (10 oz.) can diced tomatoes and green chile's (a can of Rotel works)
1 (8oz.) Velveeta, cubed
3 cups chopped cooked chicken
1 (10 3/4 oz.) can cream of chicken soup
1/2 cup sour cream
1 teaspoon chili powder
1/2 teaspoon ground cumin
1-1/2 cups (6oz.) shredded Cheddar cheese
Preheat oven to 350 F. Prepare pasta according to the package.
Meanwhile, melt some butter in a large Dutch oven medium-high heat. Add onion and bell pepper, and saute 5 minutes or unit their tender. Stir in the tomatoes, green chile's and the Velveeta; cook, stirring constantly for 2 minutes or until the cheese melts. Stir in chicken and the next 4 ingredients ( the soup,sour cream, chili powder and cumin.) and than the hot cooked Pasta until stirred well. Now spoon the mixture into a lightly greased 10-inch cast-iron skillet or 11x7 inch baking dish (I used a 13x9). Now its time to sprinkle the shredded Cheddar cheese on top.
Bake at 350 F for around 25 to 30 minutes or until bubbly.
This awesome meal serves 6 people.
Best part of this meal is that there's left overs. (:
