Mexican Chicken Alfredo Casserole
This Mexican Chicken Alfredo Casserole is creamy, cheesy, and packed with bold Mexican flavors. Perfect for busy weeknights or family gatherings!
Servings: 6 servings
Ingredients
- 1 package penne pasta 16-oz
- 4 cups cooked chopped chicken
- 2 Tbsp minced onion flakes
- 2 jars Alfredo sauce 15-oz each
- 1 cup salsa
- 1 cup ricotta cheese
- 1 package taco seasoning 1-oz
- 1 cup grated Parmesan cheese
Instructions
- Begin by boiling a large pot of salted water. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the cooked chopped chicken, minced onion flakes, Alfredo sauce, salsa, ricotta cheese, and taco seasoning. Stir until everything is well mixed and evenly coated.
- Add the drained penne pasta to the chicken mixture. Gently fold the pasta into the sauce until it’s evenly coated.
- Pour the pasta and chicken mixture into a greased 9x13 inch baking dish. Spread it out evenly, ensuring that the mixture is evenly distributed.
- Sprinkle the grated Parmesan cheese evenly over the top of the casserole. This will create a delicious, cheesy crust when baked.
- Place the baking dish in a preheated oven at 350°F (175°C) and bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
Equipment
- Large Pot
- Mixing Bowl
- 9x13 inch Baking Dish
- Spoon or Spatula
- Oven
Notes
- Use rotisserie chicken for a quick and easy option.
- Substitute chicken with black beans or grilled vegetables for a vegetarian alternative.
- Ensure pasta is cooked al dente to avoid overcooking during baking.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freeze the casserole before baking for meal prep convenience.