Best Mexican Chicken Alfredo Recipes

MEXICAN CHICKEN ALFREDO

Steps:

• 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. Freeze option: 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.

CHEESY MEXICAN CHICKEN ALFREDO

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.

CHICKEN STEW AND MEXICAN CHEESE ALFREDO

Steps:

• Bring water and salt to a boil in a saucepan. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain.
• Melt butter in a skillet over medium heat. Stir flour into the melted butter; add chicken stew, garlic, onion, and oregano. Cook and stir the chicken stew mixture until thickened, 5 to 7 minutes.
• Melt 2 1/2 teaspoons cheese into the chicken mixture. Add spaghetti and toss to combine. Top with remaining cheese to serve.

MEXICAN CHICKEN AND SHRIMP ALFREDO.

Steps:

• TO MAKE THE SAUCE In a heavy bottomed sauce pan add the heavy cream, cream cheese, cherry peppers, cajun seasoning, paprika and black pepper. Heat on low heat until it begins to simmer.Continue simmer for twenty minutes. But don't bring to a boil. Add the Parmesan and Cheddar cheese stirring until melted (about five minutes) FOR THE REST Boil six cups of water with a tablespoon or so of olive oil until it comes to a rolling boil. Add the pasta continue to boil until aldente as per the directions. Drain in a colander, give it a quick cold water rince (only to stop the cooking process,not to make it cold) In a large frying pan heat one table spoon of olive oil till hot but not smoking. Add the chicken breast and sautee stirring constantly for about five minutes or until the chicken in almost cooked. Add the shrimp and continue to sautee until the shrimp is firm and a bright redish pink (about two to three minutes more) Plate the pasta. Pour the alfredo sauce over the pasta and portion the chicken and shrimp atop the plate. Sprinkle just a bit of paprika on each plate.

MEXICAN CHICKEN ALFREDO

Steps:

• 1. Cook pasta according to package directions.
• 2. In large skillet over medium heat, cook 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 inch baking dishes.
• 4. (Cover and freeze one casserole for up to 3 months, if recipe is too large.) Cover and bake the remaining casserole at 350 degrees for 30-35 minutes or until bubbly. Sprinkle with remaining cheese.
• 5. To use frozen casserole: Thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 for 50-60 minutes or until bubbly.

CHEESY MEXICAN CHICKEN ALFREDO RECIPE

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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MEXICAN CHICKEN ALFREDO

Steps:

• 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 two greased 8-in. square baking dishes. Cover and bake 30-35 minutes or until bubbly. Yield: 2 casseroles (4 servings each).