CHEESY MEXICAN CHICKEN ALFREDO RECIPE

Cheesy Mexican Chicken Alfredo Recipe image

Provided by @MakeItYours

Number Of Ingredients 12

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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