Ingredients with Measurements:
- 1 lb elbow macaroni
- 2 cups cooked and shredded chicken
- 1 can diced tomatoes and green chilies (10 oz)
- 1 can cream of chicken soup (10.5 oz)
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chicken broth
- 1/4 cup chopped fresh cilantro
- 1 tsp chili powder
- 1 tsp garlic powder
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- 9x13 inch baking dish
- Mixing bowls
- Whisk
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine cooked and shredded chicken, diced tomatoes and green chilies, cream of chicken soup, sour cream, shredded cheddar cheese, shredded Monterey Jack cheese, chicken broth, chopped cilantro, chili powder, garlic powder, salt, and pepper. Mix well.
4. Add cooked macaroni to the mixing bowl and stir until well combined.
5. Pour the mac and cheese mixture into a 9x13 inch baking dish.
6. Bake for 30-35 minutes or until the cheese is melted and bubbly.
7. Let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
350°F
Serving size:
6-8 servings
Nutritional information:
Calories: 542
Fat: 24g
Carbohydrates: 47g
Protein: 32g
Sodium: 952mg
Sugar: 5g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use leftover rotisserie chicken instead of cooked and shredded chicken.
- You can use any type of cheese instead of cheddar and Monterey Jack.
Variations:
- Add diced onions and bell peppers for extra flavor.
- Use ground beef instead of chicken.
- Add a can of black beans for extra protein and fiber.
Tips and tricks:
- Make sure to cook the macaroni al dente so that it doesn't become mushy when baked.
- You can make this recipe ahead of time and refrigerate it until you're ready to bake it.
- If you want a spicier version, use a can of diced tomatoes and green chilies with extra hot peppers.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve in individual bowls and garnish with chopped cilantro and shredded cheese.
Garnishes:
Chopped cilantro and shredded cheese.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
Side salad or garlic bread.
Troubleshooting advice:
If the mac and cheese is too dry, add more chicken broth or sour cream.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F.
Food history:
King Ranch Chicken is a popular Tex-Mex casserole that originated in Texas in the 1950s.
Flavor profiles:
Creamy, cheesy, spicy, and savory.
Serving suggestions:
Serve as a main dish for dinner or lunch.
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