Cheesy Mexican Chicken Alfredo
TOTAL TIME: Prep: 25 min. Bake: 30 min.
YIELD: 2 casseroles (4 servings each).
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
Ingredients
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1 package (16 ounces) gemelli or spiral pasta
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2 pounds boneless skinless chicken breasts, cubed
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1 medium onion, chopped
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1/2 cup green pepper, chopped
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1/4 teaspoon pepper
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1 tablespoon canola oil
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2 jars (15 ounces each) Alfredo sauce
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2 cups shredded sharp cheddar cheese, divided
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1 cup grated Parmesan cheese
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1 cup medium salsa
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1/4 cup 2% milk
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4 teaspoons taco seasoning
Directions
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1.
Cook pasta according to package directions.
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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.
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3.
Drain pasta; toss with chicken mixture. Divide between two greased 8-in. square baking dishes.
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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.
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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.
Nutrition Facts
1-1/2 cups: 564 calories, 20g fat (11g saturated fat), 102mg cholesterol, 894mg sodium, 56g carbohydrate (5g sugars, 3g fiber), 40g protein.
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