south of the border chicken alfredo
(1 rating)
This is an awesome freezer friendly dish that is sure to satisfy a hungry crowd.
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(1 rating)
yield
8 serving(s)
Ingredients For south of the border chicken alfredo
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1 pkg(16oz.) rigatoni pasta
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2 lbboneless skinless chicken breasts, cubed
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1 mdonion, chopped
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1/4 tspsalt
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1/4 tsppepper
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1 Tbspolive oil, extra virgin
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2 jar(15oz. each) light parmesan alfredo sauce
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3/4 cparmesan cheese, grated
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1/4 casiago cheese, grated
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1 chot salsa
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2 Tbsptaco seasoning mix
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1/2 cfrozen corn
How To Make south of the border chicken alfredo
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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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2Drain pasta; toss with chicken mixture. Divide between two greased 8-in. square baking dishes.
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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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