south of the border chicken alfredo
This is an awesome freezer friendly dish that is sure to satisfy a hungry crowd.
prep time
cook time
method
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yield
8 serving(s)
Ingredients
- 1 package (16oz.) rigatoni pasta
- 2 pounds boneless skinless chicken breasts, cubed
- 1 medium onion, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil, extra virgin
- 2 jars (15oz. each) light parmesan alfredo sauce
- 3/4 cup parmesan cheese, grated
- 1/4 cup asiago cheese, grated
- 1 cup hot salsa
- 2 tablespoons taco seasoning mix
- 1/2 cup frozen corn
How To Make south of the border chicken alfredo
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Step 1Cook 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.
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Step 2Drain pasta; toss with chicken mixture. Divide between two greased 8-in. square baking dishes.
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Step 3Cover 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.
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Step 4To 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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