1/2 (16 oz.) pkg. Cellentani pasta (Barilla)
2 tbsp. butter
1 medium onion, diced
1 green bell pepper, diced
1 (10 oz.) can Rotel diced tomatoes w/ green chilies
1 (8 oz.) pkg. cheese, cubed (Cracker Barrel)
2 (12 oz. ea.) cans premium chunk chicken, drained (Swanson)
1 (10 oz.) can cream of chicken soup
1/2 cup dairy sour cream
1 tsp. chili powder
1/2 tsp. ground cumin
1 1/2 cups shredded Cheddar cheese, for sprinkling

Preheat oven to 350°F. Prepare 1/2 package of pasta according to package directions.

Melt butter in large Dutch oven over medium-high heat. Add onion and bell pepper, and sauté for 5 minutes.

Stir in tomatoes and green chiles and cubed cheese. Cook, stirring constantly, 2 minutes, or until cheese is melted.

Stir in chicken, and cream of chicken soup, dairy sour cream, chili powder, ground cumin, and cooked pasta until well blended. Spoon mixture into lightly greased cast-iron skillet. Sprinkle with shredded Cheddar cheese.

Bake at 350°F for 25 to 30 minutes

Submitted by: Jonathan Gordon