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KING RANCH CHICKEN MAC AND CHEESE is a delicious twist on a classic. I wanted to make a fun King Ranch Chicken Recipe that's filled with all those amazing ingredients that I love. This Chicken Mac and Cheese Casserole is loaded with creamy cheese, spicy tomatoes, chunky chicken, and so much more. It will be a family favorite from the first time you make it. 
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4.60 from 5 votes

King Ranch Chicken Mac and Cheese

This Chicken Mac and Cheese Casserole is loaded with creamy cheese, spicy tomatoes, chunky chicken, and so much more. It will become a new family favorite. 
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Servings: 6
Author: Becky Hardin

Ingredients

  • 8 oz. small elbow macaroni
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 1 medium sweet yellow or yellow onion diced
  • 1 green bell pepper diced
  • 1 10 oz. can diced tomatoes w/green chilies (hot or mild), undrained
  • 8 oz. Velveeta cheese cubed
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 10.5 oz. cream of mushroom soup
  • ½ 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
  • more tortilla chips

Instructions

  • Preheat oven to 350°F. Spray a 2-quart baking dish with cooking spray.
  • Cook pasta per package directions to al dente and drain.
    8 oz. small elbow macaroni
  • While pasta cooks, heat butter and oil in a large Dutch oven, over med-high heat. Sauté onion and green bell pepper until pepper is tender and onion is translucent.
    2 tbsp unsalted butter, 2 tbsp olive oil, 1 medium sweet yellow or yellow onion, 1 green bell pepper
  • Stir in the undrained can of tomatoes, Velveeta, chili powder and cumin. Cook and stir 1-2 minutes over medium-low heat until cheese melts.
    1 10 oz. can diced tomatoes w/green chilies, 8 oz. Velveeta cheese, 1 tsp chili powder, 1 tsp ground cumin
  • Remove from heat and add the creamed soup, sour cream, chicken, 1-cup shredded cheese and strained hot pasta. Stir well.
    10.5 oz. cream of mushroom soup, ½ cup sour cream, 3-4 cups cooked chicken, 2 cups shredded sharp cheddar cheese
  • Pour the prepared pasta mixture into the greased casserole dish. Cover with crushed tortilla chips. Sprinkle 1 cup shredded cheese on top and bake at 350°F for 30-40 minutes or until casserole is bubbly in the middle.
    1 cup crushed tortilla chips
  • Remove from oven and allow the casserole to rest 5 minutes.
  • If desired, garnish with drained green-chili tomatoes, chopped cilantro, and more crushed tortilla chips. Enjoy!
    fresh cilantro, more tortilla chips

Video

Nutrition

Serving: 1serving | Calories: 751kcal | Carbohydrates: 49g | Protein: 40g | Fat: 43g | Saturated Fat: 19g | Cholesterol: 128mg | Sodium: 991mg | Potassium: 541mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1215IU | Vitamin C: 17.5mg | Calcium: 569mg | Iron: 2.5mg