Mexican Chicken Alfredo
One family member likes Italian; another likes Mexican. They’ll never compromise when this is on the menu. —Tia Woodley, Stockbridge, Georgia
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.
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
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1Preheat oven to 350°. Cook pasta according to package directions.
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2Meanwhile, 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.
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3Drain pasta; toss with chicken mixture. Divide between 2 greased 8-in. square baking dishes. Cover and bake until bubbly, 30-35 minutes.
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