King Ranch Chicken Macaroni and Cheese Casserole
This King Ranch Chicken Macaroni and Cheese Casserole combines two family favorites into one cheesy, comforting dinner! Tender chicken and elbow macaroni are tossed in a creamy, slightly zesty cheese sauce with peppers, tomatoes, and warm spices. Everything gets topped with shredded cheddar cheese and baked until hot and bubbly. It’s a delicious twist on classic King Ranch Chicken Casserole that the whole family will enjoy!
This casserole has a mild kick from the diced tomatoes with green chiles and chili powder, but it isn’t overly spicy. For a milder version, use mild diced tomatoes with green chiles. To add extra heat, try adding diced jalapeños or a pinch of cayenne pepper.
Yes! Assemble the casserole as directed, but don’t bake it yet. Cover tightly and refrigerate for up to 24 hours. When ready to cook, bake at 350°F until the cheese is melted and the casserole is heated through. You may need to add 5-10 minutes to the baking time if it’s going straight from the refrigerator to the oven. Make sure the center reaches 165°F.
Absolutely! Small pasta shapes like shells, rotini, or penne work well in this recipe. Just be sure to cook the pasta al dente before mixing it into the cheese sauce
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– Chicken: Substitute cooked shredded chicken for diced chicken. Cooked turkey also works well.
– Cheese: Try Monterey Jack, Colby Jack, or a Mexican cheese blend in place of the shredded cheddar topping.
– Vegetables: Add diced jalapeños for heat or substitute red bell pepper for green.
– Extra toppings: Garnish with chopped cilantro, sliced green onions, or crushed tortilla chips just before serving.
Ingredient Notes
- Butter: Used to sauté the vegetables and add flavor.
- Yellow onion: Adds a savory flavor to the casserole.
- Green bell pepper: Adds color and a little crunch before softening during cooking.
- Diced tomatoes with green chiles: Give the cheese sauce a little kick and a delicious Tex-Mex flavor.
- Velveeta cheese: Melts into a smooth, creamy sauce that coats the pasta.
- Cream of chicken soup: Helps create the rich, creamy casserole sauce.
- Sour cream: Adds extra creaminess and a slight tang.
- Cooked chicken: Diced or shredded chicken works well for this recipe.
- Chili powder and cumin: Add warm, savory seasoning.
- Elbow macaroni: Holds the cheesy sauce in every bite.
- Shredded cheddar cheese: Creates a delicious melted cheese topping.
King Ranch Chicken Macaroni and Cheese Casserole
- Preheat the oven to 350°F. Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
- In a large, oven-safe Dutch oven over medium heat, melt the butter. Add the diced onion and green bell pepper. Cook for about 6 minutes, stirring occasionally, until softened.
- Add the undrained diced tomatoes with green chiles and the cubed Velveeta cheese. Stir frequently until the cheese is completely melted and the mixture is smooth.
- Stir in the cream of chicken soup, sour cream, cooked chicken, chili powder, and cumin. Mix until everything is well combined and heated through.
- Gently fold the cooked macaroni into the cheese sauce, stirring until evenly coated.
- If using an oven-safe Dutch oven, spread the mixture into an even layer in the pot. Otherwise, transfer the mixture to a greased 9×13-inch baking dish.
- Sprinkle the shredded cheddar cheese evenly over the top. Bake uncovered for 25-30 minutes, or until the cheese is melted, the edges are bubbling, and the center is heated through to 165°F.
- Remove from the oven and allow to rest for 5 minutes before serving.
King Ranch Chicken Macaroni and Cheese Casserole
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Ingredients
- 2 tablespoons butter
- 1 medium onion diced
- 1 green bell pepper seeded and diced
- 10 ounce can diced tomatoes with green chiles undrained
- 8 ounces Velveeta processed cheese cubed
- 10.5 ounce can cream of chicken soup
- ½ cup sour cream
- 3 cups cooked diced chicken
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 8 ounces dry elbow macaroni cooked al dente and drained
- 1½ cups shredded cheddar cheese
Instructions
- Preheat the oven to 350°F. Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
- In a large, oven-safe Dutch oven over medium heat, melt the butter. Add the diced onion and green bell pepper. Cook for about 6 minutes, stirring occasionally, until softened.
- Add the undrained diced tomatoes with green chiles and the cubed Velveeta cheese. Stir frequently until the cheese is completely melted and the mixture is smooth.
- Stir in the cream of chicken soup, sour cream, cooked chicken, chili powder, and cumin. Mix until everything is well combined and heated through.
- Gently fold the cooked macaroni into the cheese sauce, stirring until evenly coated.
- If using an oven-safe Dutch oven, spread the mixture into an even layer in the pot. Otherwise, transfer the mixture to a greased 9×13-inch baking dish.
- Sprinkle the shredded cheddar cheese evenly over the top. Bake uncovered for 25-30 minutes, or until the cheese is melted, the edges are bubbling, and the center is heated through to 165°F.
- Remove from the oven and allow to rest for 5 minutes before serving.
Notes
- The cooking time includes preparing the macaroni and cheese mixture and baking the casserole.
- Cook the macaroni while preparing the sauce to save time.
- Use fully cooked chicken for this recipe.
- For a creamier casserole, stir in a small splash of milk if the cheese sauce becomes too thick before baking.
- The casserole can be assembled up to 24 hours in advance and refrigerated until ready to bake.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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