Mexican Chicken Alfredo Casserole
Ingredients:
2 lbs chicken breast, boneless and skinless, cooked and shredded
1 lb pasta (penne, rotini, or elbow macaroni)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon paprika
Salt and pepper, to taste
1 (10 oz) can diced tomatoes with green chilies (such as Rotel)
1 (10 oz) can cream of chicken soup
1 (8 oz) package cream cheese, softened
1 cup sour cream
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1/4 cup chopped cilantro (optional)
1/4 cup sliced green onions (optional)
1/2 cup crumbled tortilla chips (optional, for topping)
Directions:
Prepare the Pasta: Cook the pasta according to package instructions until al dente. Drain and set aside.
Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the shredded chicken and season with garlic powder, onion powder, cumin, chili powder, paprika, salt, and pepper. Cook for 3-4 minutes until the chicken is well coated with the spices and heated through. Set aside.
Make the Sauce: In a large mixing bowl, combine the cream of chicken soup, cream cheese, sour cream, and the can of diced tomatoes with green chilies. Stir until smooth. Add in the shredded mozzarella and half of the cheddar cheese, then mix until the cheese is incorporated.
Assemble the Casserole: Preheat your oven to 375°F (190°C). In a large casserole dish, combine the cooked pasta, seasoned chicken, and the prepared sauce. Mix everything together until well combined. Sprinkle the remaining cheddar cheese on top.
Bake: Cover the casserole with aluminum foil and bake for 20-25 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and slightly golden.
Optional Toppings: After removing from the oven, sprinkle chopped cilantro, sliced green onions, and crumbled tortilla chips on top for added crunch and flavor.
Serve: Allow the casserole to cool for a few minutes before serving. Enjoy the creamy, cheesy Mexican-inspired twist on a classic Alfredo dish!
Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Kcal: 600 per serving | Servings: 6-8