Friday, January 20, 2012

King Ranch Chicken Mac and Cheese

Update: So D removed the butter, used 4 oz of Velveeta and .75 C of Cheddar.  The taste was still there but the creaminess was not.  It did reduce the calories from 630 to 543 however.  Adding 4 oz of light cream cheese bumps it up to 590, if I wanted to go that route.  Going to 6 oz of Velveeta moves it to 570.

I think the next time we have it, we will try 6 oz of Velveeta and 1/2 C of Sharp Cheddar.  But use Kraft or Sargento Cheddar vs. Kroger, because they have better flavor.


This recipe just makes my butt grow thinking about it. D and I did a first pass at lightening it just cooking our normal way. When he made it, he called me and said, "Oh my God! This is evil!!" Basically it is the Velveeta/Rotel Dip with meat and pasta in it.  It was awesome!

We will have again. It was 630 calories with these changes (in the ingredients section). Next time we will use 1/2 TBSP Butter, 4 oz of Velveeta, and .75C of Cheddar Cheese along with the changes we have below.

Update: So D removed the butter (and used Pam), used 4 oz of Velveeta and .75 C of Cheddar.  The taste was still there but the creaminess was not.  It did reduce the calories from 630 to 543 however.  Adding 4 oz of light cream cheese bumps it up to 590, if I wanted to go that route.  Going to 6 oz of Velveeta moves it to 570.

I think the next time we have it, we will try 6 oz of Velveeta and 1/2 C of Sharp Cheddar.  But use Kraft or Sargento Cheddar vs. Kroger, because they have better flavor. 

King Ranch Chicken Mac and Cheese

YIELD: Makes 6 servings
HANDS-ON:20 Minutes
TOTAL:45 Minutes
COURSE: Casseroles, Main Dishes

Ingredients
1/2 (16-oz.) package cellentani pasta (used elbow)
2 tablespoons butter (used 1 TBSP)
1 medium onion, diced
1 green bell pepper, diced
1 (10-oz.) can diced tomatoes and green chiles
1 (8-oz.) package pasteurized prepared cheese product, cubed
3 cups chopped cooked chicken (used 1 lb breast, raw)
1 (10 3/4-oz.) can cream of chicken soup (used 98% fat-free)
1/2 cup sour cream (used reduced fat)
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 1/2 cups (6 oz.) shredded Cheddar cheese (used 1C)

Preparation
1. Preheat oven to 350°. Prepare pasta according to package directions.

2. Meanwhile, melt butter in a large Dutch oven over medium-high heat. Add onion and bell pepper, and sauté 5 minutes or until tender. Stir in tomatoes and green chiles and prepared cheese product; cook, stirring constantly, 2 minutes or until cheese melts. Stir in chicken, next 4 ingredients, and hot cooked pasta until blended. Spoon mixture into a lightly greased 10-inch cast-iron skillet or 11- x 7-inch baking dish; sprinkle with shredded Cheddar cheese.

3. Bake at 350° for 25 to 30 minutes or until bubbly.

Southern Living JANUARY 2012

1 comment:

Carl Oetken said...

got this recipe from somewhere recently, and just made it this past weekend. since 6 of 7 houses in my cul-de-sac have kids, and they all play together, we take turns cooking on weekends (2 neighbors cook for everyone most weekends and serve buffet style at 1 house for all). this dish was a huge hit with everyone. will definitely make again and again.