Description
A creamy and comforting dish that combines the flavors of King Ranch chicken with mac and cheese. Perfect for a hearty family meal.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 cups elbow macaroni, uncooked
- 1 can (10.75 oz) condensed cream of chicken soup
- 1 can (10.75 oz) condensed cream of mushroom soup
- 1 cup chicken broth
- 1 can (10 oz) diced tomatoes with green chilies, drained
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1 tbsp butter
Instructions
- Preheat oven to 350°F (175°C).
- Cook macaroni according to package instructions, drain, and set aside.
- In a large bowl, mix cream of chicken soup, cream of mushroom soup, chicken broth, diced tomatoes, sour cream, chili powder, garlic powder, onion powder, salt, and pepper.
- Add cooked macaroni, shredded chicken, and 1 cup of cheddar cheese. Stir well.
- Transfer the mixture to a greased baking dish. Top with remaining cheese.
- Dot with butter and bake for 25-30 minutes until bubbly and golden.
- Let cool for 5 minutes before serving.
Notes
- Rotisserie chicken works well for this recipe.
- Adjust the spice level by adding more or less chili powder.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg