One family member likes Italian; another likes Mexican. They’ll never compromise when this is on the menu. —Tia Woodley, Stockbridge, Georgia
Mexican Chicken Alfredo
Can you freeze Mexican Chicken Alfredo?
Cover and freeze unbaked casserole up to 3 months. To use, thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole, covered, until bubbly, 50-60 minutes.
Mexican Chicken Alfredo
Prep Time
25 min
Cook Time
30 min
Yield
2 casseroles (4 servings each)
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
- Preheat oven to 350°. Cook pasta according to package directions.
- Meanwhile, in a large skillet over medium heat, cook chicken, onion, salt and pepper in oil until chicken is no longer pink. Stir in Alfredo sauce; bring to a boil. Stir in cheese, salsa, milk and taco seasoning.
- Drain pasta; toss with chicken mixture. Divide between 2 greased 8-in. square baking dishes. Cover and bake until bubbly, 30-35 minutes.
Nutrition Facts
1-1/2 cups: 559 calories, 20g fat (11g saturated fat), 102mg cholesterol, 899mg sodium, 55g carbohydrate (4g sugars, 3g fiber), 40g protein.
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