Ingredients

The following ingredients have 8 Servings
  • 8 oz. pkg. small elbow macaroni
  • 2 tablespoons unsalted butter
  • 2 tablespoons 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 ounces Velveeta cheese (cubed)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 10.5 ounces cream of mushroom soup (click for recipe!)
  • 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)
  • fresh cilantro (chopped)
  • more tortilla chips

Instruction

  • Preheat oven to 350°F. Spray a 2-quart baking dish with cooking spray.
  • Cook pasta per package directions to al dente and drain.
  • 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.
  • 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.
  • Remove from heat and add the creamed soup, sour cream, chicken, 1-cup shredded cheese and strained hot pasta. Stir well.
  • 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 30-40 minutes or until casserole is bubbly in the middle.
  • 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!