Ingredients

• 1/2 16-ounce package cellentani pasta
• 2 tablespoons butter
• 1 medium onion, diced
• 1 poblano pepper, diced
• 1 10-ounce can diced tomatoes and green chiles
• 1 8-ounce package pasteurized prepared cheese product, cubed
• 3 cups chopped cooked chicken
• 1 10 3/4-ounce can cream of chicken soup
• 1/2 cup sour cream
• 1 teaspoon chili powder
• 1 teaspoon ancho chili powder
• 1/2 teaspoon ground cumin
• 1 1/2 cups (6 ounces) shredded Cheddar cheese; reserve 1/2 cup for topping
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup crushed Dorito chips

Preparation

1. Preheat oven to 350°. Prepare pasta according to package directions.
2. Meanwhile, melt butter in a large Dutch oven over medium-high heat.
3. Add onion and bell pepper, and sauté 5 minutes or until tender.
4. Stir in tomatoes and green chiles and prepared cheese product; cook, stirring constantly, 2 minutes or until cheese melts.
5. Stir in chicken, next 8 ingredients, and hot cooked pasta until blended.
6. Spoon mixture into a lightly greased 10-inch cast-iron skillet or 11-inch-by-7-inch baking dish; sprinkle with 1/2 cup shredded Cheddar cheese and crushed Doritos.
7. Bake at 350° for 25 to 30 minutes or until bubbly.