Mexican Chicken Alfredo

I know, I know. It has been so long again since I have blogged on here.

All my hopes of cooking were dashed when my husband started working out of town, I stopped cooking, and then got pregnant. So most of our meals for a few months were simple and out of a can. Even my Christmas baking plans turned into me sitting on the couch feeling gross.

But now we have moved, I'm not sick anymore and we are back in business for making dinner and yummy baking.

This Casserole was really yummy and really easy. The best part is that because my family only needs a 9X9 pan, I was able to divide this and freeze one for later. Love that. As I have confessed before, my deep love of cooking magazines. This recipe I found in a Taste of Home mag called "Casseroles". It has some really good looking recipes in it.


Fry up some onion and pepper.

Let me also mention that in house new/rental house there is a gas stove. Still not really convinced I like it. But getting used to it.



Add boneless skinless chicken breast. I used rotissary chicken (because it is way easier), but the recipe calls for chicken breast. Use whatever you want.

Stir in 2 jars of Alfredo sauce.

Add salsa, cheddar cheese, parmesan cheese, milk, taco seasoning

Mix cooked pasta and chicken mixture together.

Divide between 2 greased 8 or 9 inch baking pans (or if needed 1 9X13 pan)

Cover and freeze one pan up to 3 months.
(sorry about the picture, I couldn't get it to flip- annoying)

Cover and bake remaining casserole.

Sprinkle with cheese and ENJOY!!!

MEXICAN CHICKEN ALFREDO

1 pkg (16 oz) gemelli or spiral pasta

2 pounds boneless skinless chicken breasts, cubed

1 medium onion, chopped

1/2 cup green pepper, chopped

1/4 tsp pepper

1 tbsp oil

2 jars (15oz each) Alfredo sauce

2 cups cheddar cheese, divided

1 cup Parmesan cheese

1 cup medium salsa

1/4 cup 2% milk

4 tsp taco seasoning

1. Cook pasta according to pkg directions

2. In a large skillet over medium heat, cook chicken, onion, green pepper in oil (because my chicken was precooked, I cooked the onion and green pepper and then just added my chicken after). Once chicken is no longer pink, stir in Alfredo sauce and bring to a boil.

3. Stir in 1-3/4 cups cheddae cheese, parm cheese, salsa, milk, and taco seasoning.

4. Drain the pasta and toss with the chicken mixture. Divide between 2 8 or 9 inch pans (or 1 9X13 pan).

5. Cover and freeze one casserole. Cover and bake the remaining casserole at 350 degrees for 30-35 minutes. Remove from oven sprinkle with remaining cheese and return to oven for 5 more minutes.

*** to use the frozen casserole. Thaw in fridge. Remove from fridge 30 minutes before baking. Cover and bake at 350 for 50-60 minutes.