If you're a fan of Mexican...or chicken...or Alfredo pasta, then try this recipe! How can you go wrong, right?! This makes one 9X12 baking dish full, but this can easily be done in two 8X8 dishes. Eat one, freeze one!
This makes a great freezer meal. Just line your casserole with tinfoil and then saran wrap. Assemble the Mexican Chicken Alfredo like normal but instead of baking it, freeze it! To reheat, put the unwrapped frozen Mexican Chicken Alfredo back into the pan you froze it in, and let thaw overnight in the fridge. Once thawed, bake at 350 degrees for 45-50 minutes.
Mexican Chicken Alfredo
1lb spiral pasta, cooked
1lb cooked chicken (about 2-3 breasts), cubed
1 medium onion, chopped
2 jars (15oz each) Alfredo sauce
1 cup grated Parmesan cheese
1 cup salsa
1/4 cup milk
1 Tbs taco seasoning
Layer the cooked pasta in a baking dish.
In a bowl, combine the cooked chicken, onion, Alfredo sauce, Parmesan cheese, salsa, milk, taco seasoning, and salt/pepper to taste.
Pour Alfredo mixture over the pasta, stir a little to incorporate the sauce and pasta. Cover with tinfoil and bake at 350 degrees for 40 minutes.