CHEESY MEXICAN CHICKEN ALFREDO RECIPE
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
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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