South of the Border Chicken Alfredo

1
susan simons

By
@imbossmare

This is an awesome freezer friendly dish that is sure to satisfy a hungry crowd.

Rating:

★★★★★ 1 vote

Comments:
Serves:
8

Ingredients

Add to Grocery List

  • 1 pkg
    (16oz.) rigatoni pasta
  • 2 lb
    boneless skinless chicken breasts, cubed
  • 1 medium
    onion, chopped
  • 1/4 tsp
    salt
  • 1/4 tsp
    pepper
  • 1 Tbsp
    olive oil, extra virgin
  • 2 jar(s)
    (15oz. each) light parmesan alfredo sauce
  • 3/4 c
    parmesan cheese, grated
  • 1/4 c
    asiago cheese, grated
  • 1 c
    hot salsa
  • 2 Tbsp
    taco seasoning mix
  • 1/2 c
    frozen corn

How to Make South of the Border Chicken Alfredo

Step-by-Step

  1. Cook pasta to package directions. Meanwhile, in a large skillet over medium heat, cook the chicken, onion, salt and pepperin oil until chicken is no longer pink. Stir in Alfredo sauce; bring to a boil. Stir in cheeses, salsa, and taco seasoning.
  2. Drain pasta; toss with chicken mixture. Divide between two greased 8-in. square baking dishes.
  3. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 degrees for 30-35 minutes or until bubbly.
  4. To use frozen casserole: Thaw casserole in the fridge overnight. Remove from fridge 30 minutes before baking. Cover and bake at 350 degrees for 50-60 minutes or until bubbly.

Printable Recipe Card

About South of the Border Chicken Alfredo

Course/Dish: Chicken, Other Main Dishes
Regional Style: Mexican




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