Best Cheesy Mexican Chicken Alfredo Recipes

CHEESY MEXICAN CHICKEN ALFREDO

Cheesy Mexican Chicken Alfredo image

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

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 2 casseroles (4 servings each).

Number Of Ingredients 12

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

Steps:

Cook pasta according to package directions., 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. , 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. Sprinkle with remaining cheddar cheese., 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 : Calories 564 calories, Fat 20g fat (11g saturated fat), Cholesterol 102mg cholesterol, Sodium 894mg sodium, Carbohydrate 56g carbohydrate (5g sugars, Fiber 3g fiber), Protein 40g protein.

CHEESY MEXICAN CHICKEN ALFREDO RECIPE

Cheesy Mexican Chicken Alfredo Recipe image

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

Provided by @MakeItYours

Number Of Ingredients 12

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

Steps:

Cook pasta according to package directions.
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.
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. Sprinkle with remaining cheddar cheese.
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
p35
Nutritional Facts
1/2 cup equals 564 calories, 20 g fat (11 g saturated fat), 102 mg cholesterol, 894 mg sodium, 56 g carbohydrate, 3 g fiber, 40 g protein.
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