Browse Our Top Recipes
Patriotic Popcorn
Patriotic Popcorn
Servings: 2 people
Ingredients
- 1 bag Ricos White Cheddar Popcorn
- 1/4 cup blue candy melts
- 1/4 cup white candy melts
- 1/4 cup red candy melts
- 1 cup chocolate candies
- Sprinkles
Instructions
- Remove Ricos White Cheddar popcorn from package and onto a cookie sheet.
- Melt 1/3 cup of blue candy melts in microwave for 45 seconds and mix until smooth.
- Spoon mixture into a sandwich bag and cut the corner with scissors. Spread mixture on top of popcorn.
- Melt 1/3 cup of white candy melts in microwave for 45 seconds and mix until smooth.
- Spoon mixture into a sandwich bag and cut the corner with scissors. Spread mixture on top of popcorn.
- Melt 1/3 cup of red candy melts in microwave for 45 seconds and mix until smooth.
- Spoon mixture into a sandwich bag and cut the corner with scissors. Spread mixture on top of popcorn.
- Immediately following, toss sprinkles and chocolate candies on top of popcorn mixture.
- Place popcorn in fridge for at least 15 minutes so the candy mixture will harden on popcorn.
- Remove from fridge, break up popcorn and serve in bags, cups or bowls. Enjoy!
Notes
Nacho Pizza
Nacho Pizza
Servings: 3 people
Ingredients
- Chips
- An onion
- tomato
- avocado
- olives
- sour cream
- jalapenos
- Hamburger
- Shredded Cheese
- Ricos Gourmet Nacho Cheddar Cheese Sauce
Instructions
- First lay out chips on a lined cookie sheet and then smash them using your hands or a rolling pin. Once they are smashed up, mix them with shredded cheese and smooth it out so that it is a flat layer.
- You will then put it in the oven at 400 degrees and bake for about 10-15 minutes.
- While the chips are baking with the cheese, you will want to get the burger out and cook it with some red onion (make sure it is completely cooked).
- Once the chips/cheese are melted, pull it out and add the burger in a layer over the top. Then sprinkle with more shredded cheese and put it in the oven and bake it a little longer to melt the cheese.
- Once the cheese is melted, pull it back out and add a layer of Ricos Nacho Cheese and then a layer of sour cream. Then you will sprinkle with tomatoes, olives, more cheese sauce, jalapeños, and shredded parmesan.
Notes
Ricos Gourmet Nacho Cheese Sauce
Irish Nachos Recipe
Irish Nachos Recipe
Servings: 4 people
Ingredients
- 1 bag frozen waffle fries
- 1 can Ricos Gourmet Nacho Cheddar Cheese Sauce
- Toppings such as bacon, green onions, tomatoes and jalapeños
Instructions
- Prep nacho toppings by cooking and dicing as needed.
- Cook the waffle fries according to package directions. To cook in an air fryer, place frozen fries in a single layer in fryer. Cook on 400 degrees for about 10 minutes. You may need to toss them half way through.
- While fries are cooking, warm the Ricos cheese according to directions on the can.
- Pile cooked fries on to a serving plate or platter. Top with cheese and toppings.
- Serve immediately while still warm.
Notes
Roast Beef and Cheddar Sandwiches
Roast Beef and Cheddar Sandwiches
Servings: 4
Ingredients
- 6 tsps horseradish sauce
- 6 onion poppy seed hamburger buns (any hamburger buns can be substituted)
- 1-1.5 lbs. roast beef deli slices
- 1 15oz can Ricos Premium Cheddar Cheese Sauce
Instructions
- Preheat oven to 400 degrees.
- Wrap the roast beef deli slices in foil. Using two foil packs will heat the meat up quickest.
- Place the deli meat in oven for 15 minutes.
- As the deli meat warms up in the oven, place the Ricos Premium Cheddar Cheese Sauce in a saucepan on a low-medium heat on the stovetop. Stir frequently for 10 minutes.
- Assemble the sandwiches. Place a teaspoon of horseradish on each bottom hamburger bun, followed by four slices roast beef deli meat, then a dollop of the Ricos Premium Cheddar Cheese Sauce.
- Complete with the top of the hamburger bun and serve.
Notes
Ricos Premium Cheddar Cheese Sauce
Easy Chili Cheese Dogs
Easy Chili Cheese Dogs
Servings: 8 people
Ingredients
- 1 lb ground beef
- 2 15 oz cans Ricos Gourmet Nacho Cheddar Cheese Sauce
- 1 15.5 oz can pinto beans
- 8 hot dogs
- 8 hot dogs buns
- Optional: sour cream chives, Fritos
Instructions
- Heat the pinto beans in a small pot on medium low heat.
- Heat the Ricos Gourmet Nacho Cheddar Cheese Sauce in a medium pot on medium heat for 10-15 minutes. When done heating, set aside about 1 1/2 cups of cheese for topping.
- Brown the ground beef in a pan.
- At the same time, grill the hot dogs in a separate pan on medium heat for 5-7 minutes . [Time saving tip: Poke holes in the hot dogs with a fork and microwave them.]
- Drain the beef and beans. Add to medium pot with cheese sauce. Stir to combine.
- Place a hot dog in a bun and scoop beef mixture on top. [Tip: Use a taco holder to keep your hot dog buns upright.]
- Add more cheese and desired toppings.
Notes
Braised Beef Nacho Burritos
Braised Beef Nacho Burritos
Servings: 8 people
Ingredients
- 2-2 1/2 lbs beef chuck roast, trimmed of fat
- 2 tsps cumin
- 2 tsps kosher salt
- 2 tsps black pepper
- 1 tbs vegetable oil
- 1/2 cup onion, chopped
- 1 jalapeno pepper, diced
- 4 garlic cloves, minced
- 1 tbs flour
- 3 1/2 cups beef broth
- 1/4 cup fresh cilantro
- 8 Burrito sized flour tortillas
- 2 cups cilantro lime rice, prepared (we used a boxed rice mix)
- 1 can black beans, rinsed and drained
- 2 cups pico de gallo
- 1 cup cilantro chopped
- 1 cup Ricos Gourmet Nacho Cheddar Cheese
Instructions
- Preheat oven to 375 degrees F.
- In a large dutch oven, heat vegetable oil over medium high heat.
- Mix together cumin, salt and pepper in a small bowl and rub all over chuck roast.
- Place chuck roast into dutch oven and brown on all sides for 4-5 minutes per side. Remove roast and place onto a plate.
- Add onion, jalapeno and garlic into dutch oven and saute until softened, 5-6 minutes. Stir in flour and allow to cook for 1 minute. Slowly whisk in beef broth and stir in cilantro. Place beef back into the dutch oven and bring to a boil.
- Place dutch oven into oven and bake for 1 hour. Remove from oven, turn beef over and return to oven for 1 additional hour.
- Transfer beef to a cutting board. Slice meat against the grain, or shred with a fork.
- Heat each tortilla in microwave for 30 seconds so they are pliable.
- Evenly distribute rice, black beans, beef, pico de gallo and cilantro down the center of each burrito. Pour Ricos Gourmet Nacho Cheese over the top.
- Fold opposite edges of each tortilla up and over filling. Starting from the edge closest to you, tightly roll up tortilla to enclose filling.
Notes
Ricos Gourmet Nacho Cheese Sauce
Holiday Cornbread Bundt Cake with Nacho Cheese Sauce
Holiday Cornbread Bundt Cake with Nacho Cheese Sauce
Servings: 4 people
Ingredients
- 1 1/2 cup all-purpose flour
- 1 1/2 cup yellow cornmeal
- 5 tbsps sugar
- 3 tsps baking powder
- 1 tsp salt
- 3 large eggs beaten
- 1/4 cup or 2 tbsps vegetable or canola oil
- 1 1/2 cup buttermilk
- 1/3 cup green bell pepper chopped
- 1/3 cup red bell pepper chopped
- Ricos Gourmet Nacho Cheddar Cheese Sauce
Instructions
- Preheat oven to 375 degrees.
- Spray non-stick spray all over the inside of your bundt pan. Set pan aside.
- In a large mixing bowl, whisk flour, cornmeal, baking powder, baking soda and salt. Add peppers and stir.
- In another mixing bowl or large measuring cup, whisk eggs, oil and buttermilk.
- Add wet ingredients to dry ingredients and stir until combined. Pour the mixture into the bundt pan.
- Bake bundt cake for 40 to 45 minutes or until golden on top and toothpick inserted in few places comes out clean. Cool in pan for 10 minutes, invert onto serving dish. Cool completely.
- Add Ricos Nacho Cheese Sauce to a medium saucepan over medium heat until warm. Pour over the cake.
- Garnish bundt cake with chopped chives.
Notes
Chicken Broccoli Macaroni and Cheese
Chicken Broccoli Macaroni and Cheese
Servings: 4 people
Ingredients
- 1 package pasta
- 1 can Ricos Gourmet Nacho Cheddar Cheese Sauce
- 2 chicken breasts
- 1 bag frozen broccoli
- 8 oz cream cheese
- 1/4 cup butter
- 2 cups milk
- 3 tbsps flour
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Bring a pot of water to boil and cook your pasta.
- While pasta is boiling, dice and cook your chicken breasts on the stovetop.
- While chicken is cooking and pasta is boiling, start your sauce by melting butter in a skillet with your flour. Stir and cook for roughly one minute until smooth.
- Pour in your milk and cream cheese. Continue cooking until your cream cheese is melted and sauce is thickened.
- Add your frozen broccoli and cheese to your cheese sauce. Stir.
- Pour your can of Ricos Gourmet Nacho Cheddar Cheese Sauce into your chicken and broccoli mixture.
- Layer your pasta in your casserole dish. Pour your cheesy chicken over your pasta.
- Season with salt and pepper.
- Preheat oven and bake on 400º for 15-20 minutes.
- Stir and serve. Enjoy!
Notes
Air Fryer Cheesy Chicken Chimichanga
Air Fryer Cheesy Chicken Chimichanga
Servings: 6 people
Ingredients
- 6 large flour tortillas (Burrito Size)
- 2 cups Shredded Chicken
- 3/4 cup Ricos Gourmet Nacho Cheese (+ extra for topping)
- 1/4 cup salsa
- 1/4 cup refried beans
- 1 Jalapeno chopped (+ more for topping)
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- Spray Olive Oil
Instructions
- Into a large bowl mix together shredded chicken, Rico's Gourmet Nacho Cheese, salsa, refried beans, jalapeno, cumin, chili powder, salt, and black pepper. Stir until well mixed.
- Layout a large flour tortilla. Add 1/3 cup of cheesy chicken filling to the bottom 1/3 of the tortilla. Fold inward the left side, then ride side, then the bottom. Roll the chimichanga until it's a perfect burrito shape and no excess tortilla is showing. Repeat 5 more times.
- Before you start to roll the last 3 chimichangas, spray the air fryer basket with spray olive oil. Pre-heat the air fryer at 390 degrees for 4 minutes.
- Once the air fryer is pre-heated. Depending on your basket size, carefully add 3 chimichangas or all 6 chimichangas into the basket. Give them a light spray of spray olive oil. Cook at 390 degrees for 7 minutes.
- Remove chimichangas from air fryer basket with tongs. Let cool for 2 minutes. Plate with lettuce, pico, and sour cream. Top your chimichangas with more Rico's Gourmet Nacho Cheese and a sprinkle of jalapeños.
Notes
Air Fryer Plate Nachos
Air Fryer Plate Nachos
Servings: 6 people
Ingredients
- tortilla chips
- Grilled Chicken
- Black Beans Drained & Rinsed
- Ricos Queso Blanco Cheese Sauce
- Grape Tomatoes Halved
- Green Onions Diced
Instructions
- Line the basket of the air fryer with foil.
- Spray with non-stick spray.
- Build the nachos, add the chips, chicken, and beans.
- Add a layer of Ricos Queso Blanco Cheese Sauce.
- Top with tomatoes and onions.
- Turn the air fryer to 355* for 5 minutes.
- Add additional time until your desired level of crispy.
Notes
Slow Cooker Phillies
Slow Cooker Phillies
Servings: 6 people
Ingredients
- 1 1/2-2 lb shaved beef
- 1 10.5 oz can condensed cream of mushroom soup
- 1 14.5 oz can beef broth
- 2 tbsp Worchestershire sauce
- 2 cloves garlic, minced
- 1 tsp black pepper
- 2 medium green bell peppers, seeded and chopped into 1 inch strips
- 1/2 sweet or yellow onion, chopped into 1 inch strips
- 2 serrano peppers, chopped
- 1 15 oz can Ricos Premium Aged Cheddar Cheese Sauce
- Deli rolls
Instructions
- Combine all ingredients except cheese sauce in slow cooker. Cook on low heat for 4 hours. Drain off liquid well and return mixture to slow cooker.
- Stir in Ricos Premium Aged Cheddar Cheese Sauce, mixing well. Cook on low for 30 minutes. Serve on toasted deli rolls.
Notes
Cheesy Pumpkin & Chicken Taco Bake
Cheesy Pumpkin & Chicken Taco Bake
Servings: 4 people
Ingredients
- 1 3/4 cup Ricos Gourmet Nacho Cheese Sauce
- 3/4 cup salsa
- 1 cup pumpkin puree
- 1/3 cup sour cream
- 1/4 cup chicken broth
- 3 tsp taco seasoning
- 1/4 tsp pumpkin spice
- 3 cups cooked and shredded chicken
- 1 jalapeño, finely minced
- 1/2 large red onion, finely chopped
- 1 tbsp olive oil
- 1 packet taco seasoning (or remaining amount in packet left over from enchilada sauce)
- 1 tbsp minced garlic
- 1 15 oz can black beans, drained
- 1 can Mexicorn, drained
- 1/2 cup chicken broth
- 3 large flour tortillas
- Extra jalapeño slices, shredded cheese, sour cream and cilantro for topping (optional)
Instructions
- Preheat oven to 350 F
- In a blender, pour all ingredients for enchilada sauce and blend until smooth. Set aside.
- In a large skillet, heat olive oil and saute onions, garlic and jalapenos until tender.
- Add in Mexicorn and black beans and cook for an additional minute or so.
- Add in taco seasoning, pumpkin puree, Rico's Cheese sauce and chicken broth and let simmer covered for 4-5 minutes.
- Toss in chicken
- In an iron skillet, layer 1 flour tortilla into the bottom, followed by a layer of chicken mixture. Top this layer with a generous amount of enchilada sauce. Add another tortilla on top and complete the layering process until the skillet is full.
- Bake in the oven at 350 for about 10-15 minutes, or until completely warmed throughout and sauce is bubbling.
- Top with additional enchilada sauce, Ricos cheese sauce and your favorite taco toppings!
- Serve immediately and enjoy!
Notes
Mexican Street Corn Queso
Mexican Street Corn Queso
Servings: 12 people
Ingredients
- 1 16 oz bag frozen corn
- 2 tbsp olive oil, divided
- 1 jalapeno, diced
- 1/2 red bell pepper, diced
- 2 garlic cloves, minced
- 1 tbsp chili powder
- 1 tsp salt
- 2 15 oz can Ricos Gourmet Nacho Cheese Sauce
- 1 tbsp hot sauce, (add more or less to taste)
- 4 oz cheddar cheese, grated
- 3 oz queso fresco cheese
- cilantro chopped
Instructions
- Heat olive oil in a medium sized cast iron skillet. Place corn into skillet and let sit so that the corn gets charred. Place into a bowl and set aside.
- Heat remaining tablespoon of olive oil in pan. Add in jalapeño, bell pepper and garlic and sauté for 3 minutes. Stir in charred corn, chili powder and salt.
- Add in Ricos cheese sauce and hot sauce and stir to combine.
- Turn off heat and top dip with cheddar cheese. Pop under the broiler for 3-5 minutes until cheese is melted.
- Garnish the top of the dip with queso fresco and cilantro.
Notes
Ricos Gourmet Nacho Cheese Sauce
Steak Nachos Salad Bowl
Steak Nachos Salad Bowl
Servings: 1 people
Ingredients
- 2-3 lbs flank steak (I purchase 2 of these for my family of 5)
- 5 cloves of garlic
- 2 juice of limes
- 1/2 cup orange juice
- 1 tbsp balsamic vinegar
- 2 tbsp Worcestershire
- 1/2 cup olive oil
- 1 tbsp turbinado sugar
- 1 tbsp salt (pepper is optional - I do not like pepper, so I never use it, but I know a lot of people love pepper, especially on steaks and salads)
- 1/2 cup Ricos Premium Cheddar Cheese Sauce
- mixed salad greens
- sliced brussel sprouts
- spiraled sweet potatoes
- chopped grape tomatoes
- 3-4 sliced radishes
- 1/2 avocado, peeled and sliced (per salad bowl)
- salt to taste
- cilantro chopped
- jalapenos sliced
- limes quartered and zested
- blue corn chips and sweet potato chips
Instructions
- Marinade: Chop garlic cloves in a small food processor. Add the marinade ingredients and mix thoroughly. Place the steaks in a dish, cover with the marinade, and place in the refrigerator for 1-24 hours.
- Grilling the Steak: Preheat the grill to medium heat. Remove the meat from the marinade dish. Place the flanks steak on the grill and grill for 7-9 minutes per side. We enjoy a medium rare steak (140-145º), but you can grill longer if you prefer your steak medium (155-160º). Place grilled steaks on a platter and cover with aluminum foil and let rest for 5-10 minutes. Slice across the grain of meat (ie: slicing across the width of the steak rather than its length).
- Greens and Veggies: Prep your salad bowl toppings.
- Assemble: Build your salad bowl with greens. Nestle in your avocado slices, radish slices and nacho chips. Sprinkle in a handful of sliced brussel sprouts and spiraled sweet potatoes (I quickly blanched mine). Top with chopped cilantro, jalapeno and real salt.
- Protein: Place slices of flank steak on top of the salad bowl.
- Toppings: Scoop a generous ½ cup of Ricos Premium Cheddar Cheese Sauce. Squeeze a slice of lime over the top and sprinkle a bit of the lime zest. ENJOY!
Notes
Shrimp Skillet Nachos
Shrimp Skillet Nachos
Servings: 8 people
Ingredients
- 1 lb Extra Large shrimp (raw, shell and tail-off), thawed and pat dry
- 1 oz taco seasoning mix (original)
- 1 tbsp vegetable oil
- 1 large and juicy lime, divided
- 2 8 oz bags tortilla chips (one purple and one yellow)
- 1 15 oz can Ricos Gourmet Nacho Cheese Sauce
- 1 cup Mexican blend cheese or other, shredded (optional)
- 1 small avocado, chopped
- 1/2 cup chopped tomatoes
- 1/4 cup chopped red onions (optional)
- 1 Serrano pepper, sliced (or jalapeno if preferred)
- chopped cilantro
Instructions
- Preheat oven to 350º F.
- Season shrimp with the taco seasoning mix in a medium bowl.
- Then, heat a medium ovenproof skillet over medium heat, add oil, and cook shrimp for about 2 minutes on one side and turn to cook another 2 minutes.
- Squeeze on half of a lime and place on a plate or in a bowl.
- Layer a thick layer of chips, both purple and yellow, in the same skillet used to cook the shrimp.
- Drizzle the nacho cheese over the chips, spoon on half of the cooked shrimp, and scatter on the shredded cheese. Repeat layering once more.
- Next, bake for about 5-10 minutes, or until hot and cheese is melted.
- Remove from the oven, top nachos with avocado, tomatoes, red onion, pepper, and chopped cilantro, and squeeze the other half of the lime over the garnishes.
Notes
Ricos Gourmet Nacho Cheese Sauce
Queso Blanco Spinach and Artichoke Chicken Quesadillas
Queso Blanco Spinach and Artichoke Chicken Quesadillas
Servings: 2 people
Ingredients
- 1 can Ricos Queso Blanco Cheese Sauce
- 1 package (10oz) frozen chopped spinach, thawed, well drained
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- Cooked diced chicken
- flour tortillas
Instructions
- Combine Ricos Queso Blanco Cheese Sauce, spinach, artichoke hearts, onion powder, and garlic powder.
- Microwave on high, stirring after each minute until mixture is well blended.
- Layer a flour tortilla, dip, chicken, and another flour tortilla.
- Cook on a griddle or in a skillet until tortilla is golden brown on each side, flipping once.
- Cool slightly, slice in wedges, and serve.
Notes
Pickle Pop Martini
Pickle Pop Martini
Servings: 1 person
Ingredients
- 3 oz Pickle Juice
- 3 oz Vodka
- 2 cups ice
- Frozen pickle, for garnish
- Ricos Butter Popcorn, crushed, for rimming
- 2 oz pickle juice, for rimming
Instructions
- Skewer a couple of pickles and place in freezer for about 30 minutes to get them nice and cold.
- In a mini food processor, crush up some Ricos Popcorn, to use for the rim of the martini glasses. Pour onto a small plate.
- Pour the 2 oz of pickle juice on a small plate. Dip your martini glasses in the pickle juice to wet the rims.
- Then dip your martini in the crushed popcorn to coat the rim.
- In a cocktail shaker, add the ice, pickle juice and vodka. Shake for 30 seconds. Then carefully pour into your martini glasses.
- Garnish with your frozen pickle (and skewer a couple of pieces of popcorn on top!).
- Enjoy and always drink responsibly!
Notes
Nacho Grilled Corn on the Cob
Nacho Grilled Corn on the Cob
Servings: 5 people
Ingredients
- 2-3 tbsp olive oil
- salt to taste
- ground black pepper to taste
- 5 ears fresh corn, cleaned
- 10 tbsp Ricos Gourmet Nacho Cheese Sauce (2 Tablespoons per ear of corn, or more if desired)
- pico de gallo (chopped red onion, jalapeno, cilantro, and tomatoes) (1 Tablepsoon per ear of corn)
- 1/2-3/4 cup crumbled queso fresco or cotija
- ancho chili powder to taste (optional)
- 5 lime wedges (optional)
Instructions
- Heat a grill pan over medium-high heat. In a small bowl, combine the vegetable oil, salt, and ground pepper to taste.
- When the pan is hot, brush the corn with the seasoned oil and then grill all sides until the corn is charred and cooked (8-12 minutes total).
- Serve corn slathered/topped with warm nacho cheese sauce, pico de gallo, and crumbled queso fresco.
- If desired, you can sprinkle on a bit of chili powder and lime juice.
Notes
Ricos Gourmet Nacho Cheese Sauce
Mexican Street Corn Nachos
Mexican Street Corn Nachos
Servings: 4 people
Ingredients
- 4 whole ears of corn, shucked & grilled
- Ricos Gourmet Nacho Cheese Sauce
- Ricos Queso Blanco Cheese Sauce
- fresh cilantro
- Lime wedges (for drizzle & garnish)
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 1/2 cup Cotija cheese, crumbled
- 1 bag tortilla chips
- salt & pepper
Instructions
- Remove corn from the husk and lightly coat with olive oil, salt, and pepper.
- Grill the corn over medium heat until browned.
- Remove the corn from the grill and keep warm.
- In a mixing bowl, combine cotija cheese, sour cream, mayo, chili powder, and cilantro.
- Coat the grilled corn with the above mixture.
- Remove corn from the cob.
- Spread tortilla chips on a plate or baking sheet and drizzle with nacho cheese and queso.
- Top the nachos with the grilled corn, then top with additional cilantro and crumbled cotija.
- Garnish with lime and lime zest if desired.
- Place in oven at 350 degrees for 5 minutes to warm.* (*Prepare the Mexican street corn nachos on a baking sheet if you decide to do this step.)
Notes
Ricos Queso Blanco Cheese Sauce
Ricos Gourmet Nacho Cheese Sauce
Mexican Chicken Spaghetti
Mexican Chicken Spaghetti
Servings: 10 people
Ingredients
- 2 tbsp melted butter
- 16 oz thin spaghetti
- 15 oz can Ricos Premium Cheddar Cheese Sauce
- 21 oz cream of chicken soup (two cans)
- 1 cup chicken broth
- 4 tbsp hot sauce optional
- 2 tsp chili powder
- 1 tsp Mexican oregano
- 1/2 tsp salt
- 1/2 tsp cumin
- 4 cups cooked chicken chopped
- 14 oz diced tomatoes undrained
- 4 oz green chiles undrained
- 1/2 cup black olives sliced
Instructions
- Preheat oven to 350 degrees. Spread the melted butter in a 9x13 baking dish.
- Prepare spaghetti according to package directions to al dente. Drain, leaving a small amount of pasta water in the pot. Return the pasta to the pot.
- Add the cheese sauce, cream of chicken soup, and chicken broth to the pasta. Stir until smooth and creamy. Add the spices and stir.
- Fold in the cooked chicken, tomatoes, green chiles, and black olives.
- Transfer the mixture to the buttered baking dish. Bake uncovered for 30 minutes until hot and bubbly.
Notes
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