Mexican Chicken Alfredo

Recipe Rating:
 2 Ratings
Serves: 8
Prep Time:
Cook Time:

Ingredients

1 pkg (900g) spiral or scoobi do pasta
2 lb boneless, skinless chicken breasts, cubed
1 medium onion, chopped
1/2 c green pepper, chopped
1/4 tsp pepper
1 Tbsp canola oil
2 jar(s) alfredo sauce (15 ounce each)
2 c shredded sharp cheddar cheese, divided
1 c grated parmesan cheese
1 c medium salsa
1/4 c 2% milk
4 tsp taco seasoning mix

The Cook

Kathleen Drury Recipe
Full Flavored
Curran, ON, Canada
mkatd
Member Since Mar 2012
Kathleen's notes for this recipe:
This is a "TasteofHome" recipe that my whole family LOVES!!! Although I add more cheese and salsa, I am putting original recipe here. If you wish to add more or less of any ingredient feel free, however I would not use less Alfredo sauce!

This is absolutely YUMMY!!
Make it Your Way...

Personalize This

Directions

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.
Comments

1-5 of 6 comments

Showing OLDEST First
(Switch to Newest First)
user Tressa Von Bargen phish1970 - Mar 18, 2012
This is INCREDIBLE!!! My entire family LOVED it - even my kids who are picky eaters. They didn't even mind the onions and peppers - which shocked me. It does however make a lot - so I would recommend cutting the recipe in half, or freeze half of it like Kathleen suggeted. BRAVo! Thank you for sharing the recipe, Kathleen!!!
user Kathleen Drury mkatd - Mar 23, 2012
You are most welcome Tressa! I was shocked and amazed that my kids didn't feel the need to pick out the onions!! They usually do! :)
user Pat Duran kitchenchatter - May 26, 2012
Thank you for sharing this recipe Kathleen, will try this one soon. You have a lovely family. Hugs, Pat
user Phil Hughes Capri142 - Oct 30, 2012
Thanks for adding this recipe, It got rave reviews by the entire family. It does make a lot so we have leftovers, Yummm! I did add a half a can of Stokes Green Chili with Pork to the recipe for a little added zest but then I add Stokes to almost all of my Mexican dishes.

footer
Gift Membership