*USS Ronald Reagan Wive's Recipes*

Chicken Mac & Cheese Recipe: 1/2 (16-oz.) pkg cellentani pasta (i used macaroni shells)
2 tbsp butter
1 medium onion, diced
1 green bell pepper, diced
1 (10-oz.) can diced tomatoes and green chilies (drained)
1 (8-oz.) pkg pasteurized prepared cheese product, cubed (Velveeta)
3 cups chopped cooked chicken
1 (10 3/4-oz.) can cream of chicken soup
1/2 cup sour cream
1 tsp chili powder
1/2 tsp ground cumin
1 1/2 cups (6 oz.) shredded Cheddar cheese Preheat oven to 350°. Prepare pasta according to package directions. Meanwhile, melt butter 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, sour cream, chili powder, cumin, cream of chicken, and hot cooked pasta until blended. Spoon mixture into a lightly greased 10-inch cast-iron skillet or 11- x 7-inch baking dish; (i used a 9x13) sprinkle with shredded Cheddar cheese.
Bake at 350° for 25 to 30 minutes or until bubbly.
If you have 2 people, it makes lots of leftovers too