Mexican Chicken Alfredo Casserole
Ingredients:
12 oz penne pasta (or your choice of pasta)
2 cups cooked chicken, shredded
1 jar (15 oz) Alfredo sauce
1 can (10 oz) Rotel tomatoes with green chilies, drained
1/2 cup sour cream
1 cup shredded Mexican blend cheese
1 teaspoon taco seasoning
1/2 cup crushed tortilla chips (optional, for topping)
Fresh cilantro, chopped (optional, for garnish)
Directions:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Cook the pasta according to package instructions. Drain and set aside.
In a large bowl, mix Alfredo sauce, Rotel tomatoes, sour cream, taco seasoning, and 1/2 cup of shredded Mexican blend cheese.
Add the cooked pasta and shredded chicken to the bowl, stirring until evenly coated.
Pour the mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of cheese on top.
Bake uncovered for 20-25 minutes, or until the casserole is bubbly and the cheese is melted.
If desired, sprinkle crushed tortilla chips over the casserole and bake for an additional 5 minutes.
Remove from oven, garnish with fresh cilantro if desired, and serve warm.
Prep Time: 10 min | Cook Time: 30 min | Servings: 6-8
Kcal: Approx. 420 per serving
