INGREDIENTS
8
-oz corkscrew pasta
1 tbsp
dried minced onion flakes
1 10 ounce can
Rotel tomatoes (undrained)
8 oz
Velveeta cheese
3 cups
chopped cooked chicken
1 10 3/4 ounce can
cream of chicken soup
1/2 cup
sour cream
1 tsp
chili powder
1/2 tsp
ground cumin
1 1/2 cups
shredded Cheddar cheese