South of the Border Chicken Alfredo

susan simons


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

★★★★★ 1 vote


1 pkg
(16oz.) rigatoni pasta
2 lb
boneless skinless chicken breasts, cubed
1 medium
onion, chopped
1/4 tsp
1/4 tsp
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


  • 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.
  • 2Drain pasta; toss with chicken mixture. Divide between two greased 8-in. square baking dishes.
  • 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.
  • 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.

Printable Recipe Card

About South of the Border Chicken Alfredo

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