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This skillet dinner brings together two Southern favorites for a creamy and flavorful meal the whole family will enjoy. The combination of tender chicken, melted cheese, and savory spices creates a comforting dish that feels like a warm hug on a plate.
I first made this when pressed for time and was amazed at how comforting and satisfying it was. It quickly became a go-to when I want something hearty with little fuss.
Ingredients
- Cellentani pasta: offers a unique spiral shape that holds sauce beautifully
- Butter: adds richness and helps soften vegetables for deeper flavor
- Onion and green bell pepper: bring sweetness and subtle crunch
- Diced tomatoes and green chiles: add a fresh tang and gentle heat
- Pasteurized prepared cheese product: melts smoothly to create a creamy base
- Cooked chicken: provides protein and heartiness to the dish
- Cream of chicken soup: enhances moisture and savory depth
- Sour cream: adds tang and silkiness to the sauce
- Chili powder and cumin: give the dish a warm, balanced spice
- Shredded Cheddar cheese: adds sharpness and a golden crust when baked
Step-by-Step Instructions
- Prepare Pasta:
- Cook the cellentani pasta according to package directions until just tender. Drain well and set aside to keep warm.
- Sauté the Vegetables:
- Melt butter in a large Dutch oven over medium-high heat. Add diced onion and green bell pepper. Cook for about five minutes until softened and fragrant to develop the base flavors.
- Create Cheese Base:
- Stir in diced tomatoes with green chiles and the cubed prepared cheese product. Keep stirring constantly for two minutes until the cheese melts completely, forming a creamy sauce.
- Add Remaining Ingredients:
- Mix in chopped cooked chicken, cream of chicken soup, sour cream, chili powder, ground cumin, and hot cooked pasta. Stir until everything is well combined and heated through.
- Transfer and Top:
- Pour the mixture into a lightly greased 10-inch cast-iron skillet or an 11 by 7-inch baking dish. Sprinkle shredded Cheddar cheese evenly over the top.
- Bake Until Bubbly:
- Place the dish in a preheated oven at 350 degrees Fahrenheit. Bake for 25 to 30 minutes until bubbly and golden on top. Let it rest briefly before serving.
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Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven with a splash of milk or broth to keep it moist.
Ingredient Substitutions
Use rotisserie chicken to save time without sacrificing flavor. Diced mild green chiles can replace the spicy variety if preferred. Sour cream can be substituted with Greek yogurt for a tangier twist.
Serving Suggestions
Serve alongside a crisp green salad or roasted vegetables for a complete meal. This dish also pairs well with cornbread or crusty bread to soak up the sauce.
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Cultural Context
King Ranch Chicken is a beloved Tex-Mex casserole that combines creamy textures with smoky spices. This variation with macaroni and cheese brings a comforting fusion that reflects Southern and Southwestern influences.
Frequently Asked Questions About Recipes
- → Can I use rotisserie chicken for this dish?
Yes, rotisserie chicken is a great time-saving option and adds flavor to the dish.
- → What type of pasta works best?
Cellentani is ideal for holding the creamy sauce, but elbow or penne pasta also work well.
- → Can I make this ahead of time?
Yes, you can assemble the dish ahead and refrigerate it. Bake when ready to serve.
- → How do I make it spicier?
Use hot diced green chiles or add jalapeños or extra chili powder to the mixture.
- → Is it freezer friendly?
Yes, once baked and cooled, you can freeze portions in airtight containers for up to two months.