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Mexican Chicken Alfredo

Mexican Chicken Alfredo
One family member likes Italian; another likes Mexican. They’ll never compromise when this is on the menu. —Tia Woodley, Stockbridge, Georgia
8 ServingsPrep: 25 min. Bake: 30 min.

Ingredients

  • 1 package (16 ounces) gemelli or spiral pasta
  • 2 pounds boneless skinless chicken breasts, cubed
  • 1 medium onion, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 2 jars (15 ounces each) Alfredo sauce
  • 1 cup grated Parmesan cheese
  • 1 cup medium salsa
  • 1/4 cup 2% milk
  • 2 teaspoons taco seasoning

Directions

  • Cook pasta according to package directions.
  • Meanwhile, in a large skillet over medium heat, cook the chicken,
  • onion, salt and pepper in oil until chicken is no longer pink. Stir
  • in Alfredo sauce; bring to a boil. Stir in the cheese, salsa, milk
  • and taco seasoning.
  • Drain pasta; toss with chicken mixture. Divide between two greased
  • 8-in. square baking dishes.
  • Cover and freeze one casserole for up to 3 months. Cover and bake the
  • remaining casserole at 350° for 30-35 minutes or until bubbly.
  • To use frozen casserole: Thaw in the refrigerator overnight. Remove
© Taste of Home 2013

2 of 2

Mexican Chicken Alfredo (continued)

Directions (continued)

  • from the refrigerator 30 minutes before baking. Cover and bake at
  • 350° for 50-60 minutes or until bubbly. Yield: 2 casseroles (4
  • servings each).
Nutrition Facts: 1-1/2 cups equals 559 calories, 20 g fat (11 g saturated fat), 102 mg cholesterol, 899 mg sodium, 55 g carbohydrate, 3 g fiber, 40 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013