Mexican Chicken Alfredo Casserole
The ultimate comfort food, this Mexican Chicken Alfredo Casserole is creamy, cheesy, and packed with flavor. Perfect for an easy weeknight dinner or a family gathering, it’s sure to satisfy everyone’s cravings. Make it tonight for a warm, delightful meal!
Equipment
- Baking Sheet
- Oven
- Wooden Spoon
- Grater
- Chef's Knife
Ingredients
- 1 package penne pasta 16-oz
- 4 cups cooked chopped chicken
- 2 Tbsp minced onion flakes
- 2 jars Alfredo sauce 15-oz each
- 1.5 cups salsa
- 1 cup ricotta cheese
- 1 package taco seasoning 1-oz
- 1.5 cups grated Parmesan cheese
Instructions
- Preheat your oven to 350ºF. Lightly spray a 9×13-inch baking dish with cooking spray.
- Cook the penne pasta according to the package directions. Drain and set aside.
- In a large mixing bowl, combine the cooked chicken, onion flakes, Alfredo sauce, salsa, ricotta cheese, and taco seasoning. Stir well.
- Add the cooked penne pasta to the mixture and stir gently to combine.
- Spread the mixture into the prepared baking dish, smoothing it out evenly.
- Top with Parmesan cheese, covering it generously.
- Cover with foil and bake for 50 to 60 minutes, until bubbly.
- Remove from the oven and let cool for a few minutes before serving.
Notes
- Tip 1: Can make in advance and refrigerate or freeze for later.
- Tip 2: To bake after freezing, thaw completely and bake as directed above.
- Tip 3: Can split casserole between two 8×8-inch baking dishes.
- Tip 4: I like to use Rao’s jarred Alfredo sauce. I also like Trader Joe’s jarred Alfredo sauce.