Make-It Monday

Mexican Chicken Alfredo

Makes 2 Pans 8x8 or 9x9; 1 pan 9x13
Cook Time: 30 minutes
Temperature: 350 F

1 pkg (16oz)  Spiral Pasta
2 Lbs  Cubed Chicken Breast
1 medium  onion, chopped
1/2 cup  green pepper, chopped
1/4 tsp  pepper
1 Tbsp  oil
2 jars (15oz)  Alfredo sauce
2 cups  cheddar cheese, divided
1 cup  parmesan cheese
1 cup  medium salsa
1/4 cup  milk
4 tsp  taco seasoning

Cook pasta. In large skillet, cook chicken, onion, green pepper in oil. Stir in Alfredo and boil. Stir in 1 3/4 cups cheddar cheese, parmesan cheese, salsa, milk and taco seasoning. Drain pasta and toss with chicken mix. Divide between 2 - 8 or 9 inch pans or 1 - 9x13 pan. Cover and freeze one casserole. Cover and bake remaining casserole at 350 F for 30-35 minutes. Remove form oven, sprinkle with remaining cheddar cheese and return to oven for 5 more minutes.
***To use frozen casserole, thaw in fridge. Remove from fridge 30 minutes before baking. Cover and bake 350 F for 50-60 minutes.

I really like this casserole. It is different and quite delicious! Give it a try.