Ingredients
Equipment
Method
- Preheat oven to 350°F.
- Prepare corkscrew pasta according to package directions. Drain, set aside.
- In a large Dutch oven over medium-high heat, combine dried minced onion flakes, Rotel tomatoes, and Velveeta cheese. Stir constantly for 2 minutes, or until cheese is melted.
- Stir in cooked chicken, cream of chicken soup, sour cream, chili powder, and ground cumin. Add cooked pasta and stir to combine.
- Spoon mixture into a lightly greased 10-in iron skillet or 9×13-inch pan. Top with shredded Cheddar cheese.
- Bake for 25-30 minutes or until bubbly.
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.
- Freezing: Yes, you can freeze this dish! Assemble it without baking, cover tightly, and freeze for up to two months. When you’re ready to enjoy, bake from frozen, adding extra time as needed.
- Pairing: Serve with a fresh salad or your favorite vegetable side for a balanced meal. A light vinaigrette complements the richness of the dish well.
- Make it Spicy: Add diced jalapeños or a dash of hot sauce to the mixture for those who enjoy a bit of a kick!
- Cheese Variations: Experiment with different cheeses like Monterey Jack or Pepper Jack for a unique twist on flavor. Combining multiple cheeses can elevate the dish!