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Enjoy this recipe from Quick & Easy Recipes for Gatherings.
Submitted by: joyce Roebuck from Jacksonville, TX
8-oz. pkg. elbow macaroni, uncooked
2 T. butter
3/4 c. onion, chopped
1 green pepper, diced
10-oz. can diced tomatoes with green chiles
8-oz. pkg. pasteurized process cheese, cubed
3 c. cooked chicken, chopped
10-3/4 oz. can cream of chicken soup
1/2 c. sour cream
1 t. chili powder
1/2 t. ground cumin
1-1/2 c. shredded Cheddar cheese
Cook macaroni according to package directions; drain. Meanwhile, melt butter in a Dutch oven over medium-high heat. Add onion and green pepper; sauté for 5 minutes, or until tender. Stir in tomatoes with juice and cubed cheese. Cook for 2 minutes, stirring constantly, or until cheese melts. Stir in cooked macaroni and remaining ingredients except shredded cheese. Spoon mixture into a lightly greased 13"x9" baking pan. Sprinkle with shredded cheese. Bake, uncovered, at 350 degrees for 25 to 30 minutes, until hot and bubbly. Serves 8 to 10. | |
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Cook macaroni according to package directions; drain. Meanwhile, melt butter in a Dutch oven over medium-high heat. Add onion and green pepper; sauté for 5 minutes, or until tender. Stir in tomatoes with juice and cubed cheese. Cook for 2 minutes, stirring constantly, or until cheese melts. Stir in cooked macaroni and remaining ingredients except shredded cheese. Spoon mixture into a lightly greased 13"x9" baking pan. Sprinkle with shredded cheese. Bake, uncovered, at 350 degrees for 25 to 30 minutes, until hot and bubbly. Serves 8 to 10. |
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