October 8, 2013


We get our electricity from a Co-Op and every month we receive the Oklahoma Living magazine that they send out telling us all the news going on around us.  I always look at the recipes and think uh no not this time.  Well when this months magazine arrived there was a recipe in it and when I saw I knew I had to make it.  Here it is:

                                             King Ranch Chicken Mac and Cheese

8 ozs.  cellentani pasta
2 Tbls. butter
1 medium onion diced
1 green bell pepper, diced
10-oz can diced tomatoes with green chilies
8-oz pkg. processed American cheese, cubed
3 c. cooked, chopped chicken
10-oz can cream of chicken soup
1/2 c. sour cream
1 tsp. chili powder
1/2 tsp. ground cumin
1 1/2 c. shredded cheddar cheese

Preheat oven to 350.  Prepare the pasta according to package instructions; drain.  Meanwhile, melt the butter in a large pot or Dutch oven over medium -high heat.  Add the onion and bell pepper and sauté for 5 minutes or until tender.  Stir in the diced tomatoes with green chilies and the American cheese.  Cook, stirring constantly , for 2 minutes or until the cheese melts.  Stir in chicken, soup, sour cream, chili powder, and cumin.  Add the cooked pasta and mix until well blended.  Spoon the mixture into a greased 10-cast iron skillet or a 7 by 11 -inch baking dish.  Top with shredded cheese.  Bake for thirty minutes or until bubbly.   This recipe was submitted by Regina Waugh from Cherokee, Oklahoma

My Note:  I didn't change a thing followed the recipe exactly as written.  I served it with a small green salad and a couple slices of buttered bread.  I have to say I cleaned my plate and so, did the bearded fella the bread came in handy for getting the last bits off the plate.  I will keep this recipe.  Enjoy!!!