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Cheesy Mexican Chicken Alfredo Recipe
Cheesy Mexican Chicken Alfredo Recipe photo by Taste of Home
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Cheesy Mexican Chicken Alfredo Recipe

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I was hosting a baby shower and wanted to serve something everyone would enjoy. I created this recipe on a whim, so I was totally surprised that it turned out to be such a hit. —Tia Woodley, Stockbridge, Georgia
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 8 servings

Ingredients

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

Nutritional Facts

1-1/2 cup: 564 calories, 20g fat (11g saturated fat), 102mg cholesterol, 894mg sodium, 56g carbohydrate (5g sugars, 3g fiber), 40g protein .

Directions

  1. Cook pasta according to package directions.
  2. Meanwhile, in a large skillet over medium heat, cook the chicken, onion, green pepper and pepper in oil until chicken is no longer pink. Stir in Alfredo sauce; bring to a boil. Stir in 1-3/4 cups cheddar cheese, Parmesan cheese, salsa, milk and taco seasoning.
  3. Drain pasta; toss with chicken mixture. Divide between two greased 8-in. square baking dishes.
  4. 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. Sprinkle with remaining cheddar cheese.
  5. To use frozen casserole: Thaw in the refrigerator overnight. Remove 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).
Originally published as Mexican Chicken Alfredo in Casseroles Digest 2011 2011, p35

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Cheesy Mexican Chicken Alfredo

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
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3 Star
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MY REVIEW
Florida Baker 254579
Reviewed Sep. 24, 2016

"This a good recipe except for a few things. Way too much pasta. I did not add it all to the sauce. Even then I added as much Alfredo sauce as another jar. Also added extra Taco seasoning and extra Parmesan cheese.."

MY REVIEW
FHudson65 214124
Reviewed Dec. 6, 2014

"This is the best chicken alfredo i have ever ate, my family loves it,great for party's as well."

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