INGREDIENTS
8 oz
elbow pasta
1 10 ounce can
Rotel tomatoes (undrained)
1/4 cup
white onion, chopped very fine
8 oz
Velveeta processed cheese
2 1/2 cups
cooked chicken, cubed or shredded
1
( 10.75 oz) 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